Kassler Rippchen Smoked Pork Loin German Style Food

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GERMAN KASSELER: A CURED AND SMOKED PORK LOIN



German Kasseler: A Cured and Smoked Pork Loin image

Cured and smoked meat is a tradition in German cuisine and is often served with sauerkraut and kale. Make Kasseler, or smoked pork, with this recipe.

Provided by Jennifer McGavin

Categories     Dinner     Entree

Time P3DT3h

Number Of Ingredients 10

1 gallon (4 liters) water
350 grams (1 1/4 cups) kosher salt
225 grams (1 1/8 cups) sugar
42 grams (2 3/4 tablespoons) pink curing salt (curing salt No. 1)
1 handful sage leaves (fresh or dried)
1 teaspoons dried thyme
1 tablespoon juniper berries
1 teaspoon coriander
Optional: garlic cloves
1 (4- to 5-pound) pork loin (without back ribs)

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.

Nutrition Facts : Calories 547 kcal, Carbohydrate 29 g, Cholesterol 181 mg, Fiber 0 g, Protein 60 g, SaturatedFat 6 g, Sodium 17372 mg, Sugar 28 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)



Kassler Rippchen (Smoked Pork Loin, German Style) image

A flavorful roast pork loin recipe cooked German fashion posted in response to a recipe request. Cooking time depends on the size of the roast.

Provided by Molly53

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

3 -4 lbs smoked and cured pork loin
20 whole cloves
1/2 cup brown sugar
1/2 cup melted butter
1/2 cup flour

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.

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