German Smoked Pork Kassler Recipe/Wood Chips on Tray on Coals

Canadian Butcher Supply
Street: 21839 Highbury North
London, on N5V1A1-
Phone: (519) 451-6646

I bought some from a spice place in Burlington. It was close to the ikea store. If your headed that way I can find the name for you?

Malbar sure cure is the product. Address is 455 Enfield Rd in Burlington. 905-632-8119. Better call first, they are a wholesaler and only open to the public at certain times. 1/2 KG will last you a long time!

Sorry I just realized the recipe was not in that post. Here is the procedure I used for the Kassler. Ribmeister, I made Kassler Rippchen this weekend for the first time and it came out delicious. My wife and I usually but it from Forest Pork Store or Karl Ehmer (both on Long Island) but I wanted to try making it. After a long and I mean long search I finally came upon this recipe and like I said it was great. I used a boneless center cut Pork loin rather then the usual bone-in loin. Please let me know if you make it and how you like it. Kassler Rippchen German Smoked Pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beech wood or alder. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes, or bake it like American ham. Most people buy "Kasseler" ready to cook, but it is difficult to find in the US. The smoke imparts much of the flavor in the meat - Germans most often use alder, while the US cuisine calls for maple or hickory smoke. 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. Prep Time: 72 hours, 0 minute Cook Time: 3 hours, 0 minute Ingredients: * ***Brine*** * 4 liters (1 gallon) water * 350 grams kosher salt * 225 grams sugar * 42 grams pink salt1 * Fresh or dried sage leaves * 1 tsp. dried thyme * 1 T. juniper berries * 1 tsp. coriander * Garlic cloves (optional) * ***Meat*** * 1 pork loin without back ribs, 4 - 5 pounds * ***Equipment*** * Alder or beech wood chips * Smoker or grill * Charcoal * Meat thermometer Preparation: 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 (back ribs attached - common in commercial "Kasseler") for home processing. 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. Soak 2 cups (or so) of wood chips2 (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 grill about a foot above that. 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.