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Kassler Rippchen on Valentine's Day

Retired RailRoaderRetired RailRoader Posts: 907
edited 5:38AM in EggHead Forum
I haven't posted in awhile due do my wife's illness but seeing as all her treatments are complete and the fact that she is doing well I decided to post a little something. One of my wife's favorite meals to order when we go to a good German restaurant is Kassler Rippchen. When you ordered it out or buy it in a good German butcher (Karl Ehmer or Forest Pork store) in the New York area, Kassler Rippchen usually made with a bone in center cut pork loin. I decided to make the Kassler with a boneless center cut pork loin.

Here is the pork loin after 4 days of brining before I washed it off.

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With the loin all washed off and soaked in clean water for 1 1/2 hours to remove some of the salt it is time to start the cook.
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The loin was cooked for 3 1/2 hours indirect at 225 grate with some hickory chunks for smoke. Once the internal temperature hit 150 the Kassler Rippchen is ready to come off the egg.

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The weight of the Kassler after cooking was 6 lbs. and cut into 12 - 1 1/4 pieces. We ate three chops and the rest were sealed into 3 - 3 piece sealed packages for future dinners.
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Here is the plated product and Mrs. RailRoader was very very pleased with it.
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Everyday is Saturday and tomorrow is always Sunday.

Comments

  • B) glad Mrs. RR is better! Good German food is always worth the search -- your home cookin looks wonderful. Did you do anything special with the sauerkraut?
  • AZRPAZRP Posts: 10,116
    Hey John, great to hear from you again, it has been a while. Glad to hear your wife is doing better. -RP
  • My wife made the sauerkraut. She drains the juice from the sauerkraut as it comes from the bag. She then adds a little water with salt, pepper and onion powder. After awhile she then adds a grated potato with some bacon. If you would like the complete recipe shoot me an e-mail and I will have my wife write it down for you.
    Everyday is Saturday and tomorrow is always Sunday.
  • much appreciated B)
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