Kassler Rippchen Smoked Pork Loin German Style Food

GERMAN KASSELER: A CURED AND SMOKED PORK LOIN

Steps:

• Gather the ingredients.
• 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. We 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.
• Soak 2 cups (or so) wood chips (preferably alder for this project) in some water.
• Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Place the grill about a foot above that.
• Place the meat on the grill, cover and smoke 2 to 3 hours, until the internal temperature is 150 F or above. Add more wet chips as needed to keep the smoke up.
• You may choose to roast the brined meat instead, or if you are having trouble with the smoker just bring it inside and finish the cooking process in the oven. Heat the oven to 450 F and cook the meat for 10 minutes. Lower the temperature to 250 F and roast the meat for 2 to 3 hours, until the internal temperature reaches 150 F.
• Eat warm or cut and wrap. Refrigerate to 4 days or freeze for 2 to 3 months.

KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)

Steps:

• Preheat oven to 350F.
• Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
• Add 1/2 inch of water to bottom of pan.
• Insert cloves every square inch of the meat.
• Sprinkle top of meat with brown sugar.
• Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
• Uncover meat the last 30 minutes of cooking time.
• When meat is done, remove from pan and set aside in a warm place.
• Remove drip tray.
• Combine butter with flour; mix until smooth.
• Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
• Gravy should be medium to thin consistency.
• Slice and serve meat with gravy and potato dumplings.

SUMMER SAVORY PERFUMED ROAST PORK LOIN

Steps:

• Preheat a stainless steel pan over medium heat.
• Rub pork loin with olive oil and summer savory, ensuring it sticks, then wrap the loin with bacon.
• Over medium heat, sear pork loin with bacon until bacon has bronzed; add apple, garlic and shallots. Season lightly wiht salt and pepper, blend together in pan and place pan in 325F oven for 30-35 minutes.
• Set pork on cooling rack. Over medium high heat, bring juices in pan to a rolling simmer. Add wines to deglaze, and reduce liquid to a concentrate flavor. When it's reduced by 1/2, add maple syrup, and keep reducing.
• When it starts to have a nice glaze or sheen to it, take it off the heat and let sit for 2 minutes. Add in cold butter whle swirling the pan in a circular motion on the stovetop.
• Season with salt and pepper if needed and set aside.
• Slice the pork. Place on a serving platter and pour sauce over liberally.