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Kassler Rippchen
German Style Smoked Pork Chops

Kassler is thought to maybe have come from a man of similar name, but the process is to smoke and then brine pork to achieve this wonderful flavor. Make your own Kassler Rippchen. Rippchen = spare ribs

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Ingredients:
1 Bone in Pork Roast ( i used a 6 bone about 3 lb. roast)

Brine , (marinade or cure)
4 cups water
3 tablespoons Kosher Salt
2 tablespoons sugar
1 teaspoon pink curing salt
1 tablespoon juniper berries
1 tablespoon corriander seeds
Small handful of Sage leaves, Marjoram or Thyme
or
8 bay leaves crushed
( may use sage or thyme also)
12 garlic cloves crushed
1 half sliced white onion

printer friendly

 

Trim the excess fat off the Pork Roast if you desire.

Place the water,Bay leaf, Juniper berries and Corriander seeds and heat to a simmer.
Turn off the heat and add the salt, sugar and curing salt, stir till disolved.
Let it cool.

Place the roast in a heavy plastic storage bag, (2 if their thin) and place in a glass dish.
Add the brine after it cools and the onions and garlic. Close the bag and refrigerate for 3 days at least.
I let this one sit 2 weeks. Turn the bag frequently, every day if you remember.

Smoke the cured loin, The German's choice is beachwood. Oak or Alder is a good alternative,
I used cherry wood as it is a mild alternative. I put some of the corriander and juniper berries
on the roast. I cold smoked this for 12 hours at 120 degrees. You can also smoke this or roast it at 225 degrees for 6- 8 hours.

Here is the finished Kassler Roast

Slice the chop right next to the bone.

You can fry, bake or simmer the chops.

Kassler Ripchen
mit
Sauerkraut


Smoked Pork Chops with Sauerkraut

I serve this with a dish called Himmel and Erde , it is basically potatoes cooked with apples and mashed and topped with grilled onions.

 

 

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Last updated February 3, 2012