Every year I am making this recipe with amazing results. The idea is from Kasseler-Ripchen but I modified the brine spice to my likings. The original brine spices are:
4 cups water
3 tablespoons Kosher Salt
2 tablespoons sugar
1 teaspoon pink curing salt
1 tablespoon juniper berries
1 tablespoon coriander seeds
Small handful of Sage leaves, Marjoram or Thyme
or
8 bay leaves crushed
12 garlic cloves crushed
1 half sliced white onion
I’ve added the other half onion, 1 Tbsp juniper berries, 2 Tbsp pickle spices, 1 tsp marjoram, 2 tsp allspice, 2 tsp mustard seeds and of course the garlic was doubled. After brining for 2 weeks, I smoke and cook it at 200-225 F until reaches 153-155 internal temperature. We slice it really thin and make awesome sandwiches with mustard and pickles.
Chef Doru's Blog 
What cure are you using #1 or #2?
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#1 since this is smoked and cooked meat.
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Always #1 since the product is smoked and cooked
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What cut of meat are you starting with? Can I assume pork loin?
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Yes, pork loin. You can do the same thing with the coppa or any other piece of meat.
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I really like this Chef. I use a Bradley digital smoker for fun more than anything else. I must try this.
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Try it, you won’t be disappointed. Actually the original recipe is different and is meant for a loin roast but I modify it to fit my needs
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