How to make it

  • 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. I recommend a loin, not a rib roast .
  • 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. Smoker temp at 250F
  • Soak 2 cups (or so) of 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 meat on the grill, cover and smoke 2 - 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 - 3 hours, until the internal temperature reaches 150°F.
  • Eat warm or cut and wrap. Refrigerate to 4 days or freeze for 2-3 months.

Reviews & Comments 5

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  • elgourmand2 8 years ago
    This is a great post. I do a fair bit of sausage and cured meat. This seems not too different from the way some hams are made. This will have a delightful but mild flavor. I would think that after two or three days in the brine it would last more than four days in the fridge. No can do any of the woods you suggest but we have a local hardwood called efalele that makes a mild hickory flavored smoke. Thanks for sharing.
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  • schubo52 14 years ago
    The "Kasseler" procedure was invented in 1880 by a butcher in Berlin (last name Cassel). He smoked a large pork loin then allowed it to ripen in a salt brine. By doing this, moisture was drawn out of the meat, thereby preventing bacteria from spreading. This process preserved the meat, but also gave the meat a distinctive taste. It soon became a favorite in and around Berlin.
    As you can see here this recipe is not a true original German one as in the original they Smoke first and then Brine.
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    " It was excellent "
    mystic_river1 ate it and said...
    Sounds good to me. flagged printed and 5.
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  • joe1155 14 years ago
    Kassler is kind of like "Canadian Bacon".
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  • schubo52 14 years ago
    Had to Share this super hard to find Recipe
    Hope you enjoy the meat .
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