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Author Topic: Kassler Rippchen. German style smoked pork loin/chops  (Read 9452 times)

Offline NorthShoreMN

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Kassler Rippchen. German style smoked pork loin/chops
« on: November 22, 2013, 02:12:58 PM »
Friend butchered a hog and asked me to cure and smoke the bone in loins .
He had a recipe, I will post it if he ok's it.
Brined for 48 hours, rinsed for an hour and half , dried and smoked today
4 hours, 3 with Apple/Alder and 1 without smoke to IT OF 148.


Brine :
1 cup tenderquick per 4 cups water
Make enough to submerge meat.
I made a gallon of brine
Added
1 gallon of Apple juice (unsweetened)

Fresh or dried sage leaves
1 tsp. dried thyme
1 T. juniper berries crushed
1 tsp. coriander ground
Garlic cloves 6 crushed
Pork loin bone in.
This was for 10 pounds of pork loin.

Two separate batches were made
« Last Edit: November 22, 2013, 08:00:11 PM by NorthShoreMN »
Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

"Live as if you were to die tomorrow. Learn as if you were to live
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Offline iceman

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #1 on: November 22, 2013, 04:55:30 PM »
Looks like a WOW factor of about 10!
Looks great  :)

Offline RedJada

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #2 on: November 22, 2013, 05:08:09 PM »
 Looks great! Love to try something like that. Would love the recipe if your allowed to share.

Offline Saber 4

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #3 on: November 22, 2013, 05:52:39 PM »
That looks awesome, I love Kassler Rippchen so I hope he gives the ok to post the recipe.

Offline KyNola

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #4 on: November 22, 2013, 06:51:07 PM »
Looks like a WOW factor of about 10!
Looks great  :)
Couldn't have said it any better Ice!

Offline NorthShoreMN

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #5 on: November 22, 2013, 08:03:41 PM »
Brine recipe added to original post.
Next time I may add more seasoning
Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

"Live as if you were to die tomorrow. Learn as if you were to live
forever.” Mahatma Gandhi

Offline Saber 4

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #6 on: November 22, 2013, 08:19:14 PM »
Brine recipe added to original post.
Next time I may add more seasoning

Glad you could post the recipe, are you thinking double the seasonings or add something else to it?

Offline Tenpoint5

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #7 on: November 23, 2013, 07:54:53 AM »
Looks great DON!! ;D ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline OU812

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #8 on: November 23, 2013, 07:55:20 AM »
Lookin gooood!

I love a good ole cured pork loin on a stick

Offline NorthShoreMN

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #9 on: November 24, 2013, 04:57:03 PM »
Saber4.
I would double up the seasonings except the garlic.
The garlic taste is just right (IMO).
The others seem A little weak.
« Last Edit: November 24, 2013, 04:59:07 PM by NorthShoreMN »
Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

"Live as if you were to die tomorrow. Learn as if you were to live
forever.” Mahatma Gandhi

Offline ragweed

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #10 on: November 24, 2013, 05:47:59 PM »
Looks great, Paul.  I gotta try this for sure!!

Offline Saber 4

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #11 on: November 24, 2013, 05:58:25 PM »
Saber4.
I would double up the seasonings except the garlic.
The garlic taste is just right (IMO).
The others seem A little weak.

Thanks Paul, I will be trying this between the holidays.

Offline Edward176

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #12 on: June 24, 2014, 03:49:17 PM »
It looks great NorthShore, just wondering to what temperature did you preset your Bradley Smoker? I'm dieing to try your recipe but am a little shaky on the temperatures. (still Nookie) 

Offline NorthShoreMN

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #13 on: June 24, 2014, 06:54:32 PM »
Edward176,  I set it for 250 but if I remember correctly the temp, with meat in smoker, stayed about
220-230.  I use maverick remote thermometer with two meat probes to monitor meat.  Make sure smoker is out of wind.
Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

"Live as if you were to die tomorrow. Learn as if you were to live
forever.” Mahatma Gandhi

Offline Edward176

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Re: Kassler Rippchen. German style smoked pork loin/chops
« Reply #14 on: June 25, 2014, 03:24:56 PM »
Thank You North Shore. I will be purchasing a boneless Pork Loin this weekend and will smoke it. hopefully it'll look as good as yours did. Thank You