Kassler Rippchen. German style smoked pork loin/chops

Started by NorthShoreMN, November 22, 2013, 02:12:58 PM

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NorthShoreMN

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
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

iceman

Looks like a WOW factor of about 10!
Looks great  :)

RedJada

 Looks great! Love to try something like that. Would love the recipe if your allowed to share.

Saber 4

That looks awesome, I love Kassler Rippchen so I hope he gives the ok to post the recipe.

KyNola

Quote from: iceman on November 22, 2013, 04:55:30 PM
Looks like a WOW factor of about 10!
Looks great  :)
Couldn't have said it any better Ice!

NorthShoreMN

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

Saber 4

Quote from: NorthShoreMN on November 22, 2013, 08:03:41 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?

Tenpoint5

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!

OU812

Lookin gooood!

I love a good ole cured pork loin on a stick

NorthShoreMN

#9
Saber4.
I would double up the seasonings except the garlic.
The garlic taste is just right (IMO).
The others seem A little weak.
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

ragweed


Saber 4

Quote from: NorthShoreMN 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.

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

Edward176

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) 

NorthShoreMN

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

Edward176

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