Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot.
Bring to a simmer and stir to dissolve the sugar and salt.
Remove from the heat and refrigerate until chilled all the way through.
Trim the pork loin down to fit into two or more gallon sized resealable freezer bags.
Insert the pork loin in the bags, then pour the cooled brine into the bags to cover the loins. Squeeze as much air as possible from the bags, then place the filled bags in a high-sided roasting pan and place the pan in the refrigerator for 72 hours.
Note: It is a good practice to turn the bags over every morning and evening to ensure the brine/cure gets absorbed evenly.
After 72 hours, drain the brine, rinse the pork loins, and place on a rack over a baking sheet. Put that back into the refrigerator for 24 hours to air dry and form the pellicle.
Hot smoke at 200°F over applewood chips for 2 to 3 hours, according to your smoker manufacturer’s instructions, or until the internal temperature of the pork loin reaches 150°F.
Let meat cool for 1 hour then freeze for 4 hours before slicing (thin slices are better due to toughness of the meat).