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This study was carried out to reduce polycyclic aromatic hydrocarbon and improve safety of traditional (homemade) smoked dry-cured pork loin. Raw material ( M. longissimus dorsi ) derived from pigs was used for production of homemade smoked dry-cured pork loin. During one usual smoking procedure in the rural household, there was an ignition of fat droplets, coming from product and dripped onto the burner of the smokehouse, so pork loins were briefly exposed to open flame. Some of those pork loins were rinsed with tap water, immediately after the error. After the smoking period, samples were examinated on GCMS. The results indicated a significant difference in PAH content regarding the surface (BaP = 7.33 ± 0.77 µg/kg; PAH4 = 61.14 ± 1.72 µg/kg) and inside (BaP &lt; LOQ; PAH4—not detected) part of dry-cured pork loin, and showed that the rinsing method contributed PAH content reduction in the surface part of samples (BaP = 3.43 ± 0.21 µg/kg; PAH4 = 25.33 ± 1.88 µg/kg). After rinsing, BaP and PAH4 values were in accordance with the permitted values of the EU Regulation for traditional meat and meat products (BaP ˂ 5 µg/kg; PAH4 ˂ 30 µg/kg). Thus, the rinsing method should be considered in dry-cured pork loin manufacturing, when errors in the smoking process occur, in order to obtain safe products.

Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin