Kassler Rippchen. German style smoked pork loin/chops

[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

[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]

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

[Saber 4]

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]

Looks great DON!! ;D ;D

[OU812]

Lookin gooood!

I love a good ole cured pork loin on a stick

[NorthShoreMN]

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

[ragweed]

Looks great, Paul.  I gotta try this for sure!!

[Saber 4]

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.

[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