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Kassler Rippchen Recipe

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This recipe for Kassler Rippchen is from The Porters Lake Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(1 gallon) water
* 350 grams kosher salt
* 225 grams sugar
* 42 grams pink salt1
* Fresh or dried sage leaves
* 1 tsp. dried thyme
* 1 T. juniper berries
* 1 tsp. coriander
* Garlic cloves (optional)
* ***Meat***
* 1 pork loin without back ribs, 4 - 5 pounds
Directions:
Directions:
Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Refrigerate until completely cold.
Prepare the loin by removing all but a thin layer of fat. I recommend a loin, not a rib roast (back ribs attached - common in commercial "Kasseler") for home processing.
Place the loin in the brine and weight it down with a plate or other object to keep it submerged.
Refrigerate for 48 hours.
Remove the loin from the brine. Discard brine.
Wash off the pork with cold water and pat dry. You may dry it in the refrigerator for up to a day (do not cover with any wrap).
Prepare your smoker: Start your charcoal fire in the bottom of the smoker an hour before you want to smoke the meat.
Personal Notes:
Personal Notes:
erman Smoked Pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beech wood or alder. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes, or bake it like American ham. Most people buy "Kasseler" ready to cook, but it is difficult to find in the US. The smoke imparts much of the flavor in the meat - Germans most often use alder, while the US cuisine calls for maple or hickory smoke.

This recipe, calls for a 48 hour, wet cure followed by a hot smoke of just a couple of hours, resulting in fully cooked meat.

 

 

 

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