German Smoked Pork Kasseler
From elgourmand2 8 years ago
- 1 Hr. + 2 Days to make
- Serves Some
German Smoked Pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beech wood, hickory or alder. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes, or bake it like American ham and it makes fantastic sandwiches. Read more In Germany, most people buy "Kasseler" ready to cook, but I’m told it’s hard to find in the US. This recipe, calls for a 48 hour, wet cure followed by a hot smoke of just a couple of hours, resulting in fully cooked meat. You can start the brining (curing) on Wednesday and finish the smoking on Saturday. For this kind of smoke use your wood fired BBQ, damped way down. If you wind up with a smaller pork loin just adjust quantities. See less
Ingredients
- For the Brine (wet cure): shopping list
- • 4 qts. (4 ltr.) water. shopping list
- • 1 ½ cups salt. shopping list
- • 1 cup sugar. shopping list
- • 2 ½ Tbs. Pink Salt. Optional. shopping list
- • Fresh or dried sage leaves. shopping list
- • 1 tsp. dried thyme. shopping list
- • 1 Tbs. juniper berries. shopping list
- • 1 tsp. coriander. shopping list
- • Garlic cloves. shopping list
- For the Meat: shopping list
- • 1 pork loin without back ribs, 4 - 5 pounds. shopping list
How to make it
- 1. Heat the brine ingredients to a simmer to dissolve all the salt and sugar. Refrigerate until completely cold.
- 2. Prepare the loin by removing all but a thin layer of fat.
- 3. Place the loin in the brine and weight it down with a plate or other object to keep it submerged or use a large, food grade plastic bag and get out as much air as possible.
- 4. Refrigerate for 48 hours, turning occasionally.
- 5. Soak 2 cups (or so) of wood chips in some water.
- 6. Remove the loin from the brine. Discard brine.
- 7. Wash off the pork with cold water and pat dry.
- 8. Prepare your smoker: Start your charcoal fire in the bottom of the smoker. Smoker temp should be 250° F. (120° C.).
- 9. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1 cup wet wood chips.
- 10. 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.
- Eat warm or cut and wrap. Refrigerate to 4 days or freeze for 2-3 months.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments