To make a real Coup Fumant, use the shavings, although this recipe is just as tasty without.
Mix the packet of brine with 1.3 L of water and 13 g of nitrite until all spices are dissolved.
Pour half the liquid into a brine injector and inject the pork at 2-inch intervals. Take care to retract the syringe with the tip up to avoid creating pockets of liquid in the meat.
Place the rest of the brine and the pork in a resealable plastic bag or airtight container. Refrigerator for 72 hours, turning occasionally.
Preheat BBQ to 250 °F and place wood chips in the smoker box or container, following the instructions on the label. Cook pork on indirect heat, with the BBQ lid closed, for about 2 hours or until the internal temperature reaches 145 °F.
Let the pork cool and slice to your preferred thickness. When you’re ready to enjoy, simply pan-fry or cook in the oven as you normally would with commercially bought bacon.