Best 2 Kassler Rippchen Smoked Pork Loin German Style Recipes
Kassler rippchen smoked pork loin German style is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made from a pork loin that has been cured and smoked, giving it a rich and smoky flavor. Kassler rippchen is typically served with sauerkraut, mashed potatoes, and gravy, but it can also be used in a variety of other dishes, such as sandwiches, salads, and soups. If you are looking for a hearty and flavorful meal that is sure to please everyone at the table, then kassler rippchen is the perfect choice for you. Read on to learn more about this classic German dish and find the best recipe to suit your taste.
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GERMAN KASSELER: A CURED AND SMOKED PORK LOIN
Steps:
- Gather the ingredients.
- 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. We 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) 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 grill about a foot above that.
- Place the meat on the grill, cover and smoke 2 to 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 to 3 hours, until the internal temperature reaches 150 F.
- Eat warm or cut and wrap. Refrigerate to 4 days or freeze for 2 to 3 months.
Nutrition Facts : Calories 547 kcal, Carbohydrate 29 g, Cholesterol 181 mg, Fiber 0 g, Protein 60 g, SaturatedFat 6 g, Sodium 17372 mg, Sugar 28 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)
A flavorful roast pork loin recipe cooked German fashion posted in response to a recipe request. Cooking time depends on the size of the roast.
Provided by Molly53
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
- Add 1/2 inch of water to bottom of pan.
- Insert cloves every square inch of the meat.
- Sprinkle top of meat with brown sugar.
- Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
- Uncover meat the last 30 minutes of cooking time.
- When meat is done, remove from pan and set aside in a warm place.
- Remove drip tray.
- Combine butter with flour; mix until smooth.
- Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
- Gravy should be medium to thin consistency.
- Slice and serve meat with gravy and potato dumplings.
Tips:
- Choose the right pork loin: Look for a pork loin that is at least 2 inches thick and has a good amount of marbling. This will ensure that the meat stays juicy and flavorful during the smoking process.
- Prepare the pork loin properly: Before smoking, the pork loin should be trimmed of any excess fat and scored with a sharp knife. This will help the smoke penetrate the meat and create a delicious crust.
- Use a good quality smoker: A good quality smoker will help you achieve the best results. Look for a smoker that is made of durable materials and has good temperature control.
- Smoke the pork loin at a low temperature: The ideal temperature for smoking pork loin is between 225 and 250 degrees Fahrenheit. This will allow the meat to cook slowly and evenly.
- Use a variety of wood chips: Different types of wood chips will impart different flavors to the smoked pork loin. Experiment with different types of wood chips to find your favorite combination.
- Monitor the internal temperature of the pork loin: The pork loin is done smoking when it reaches an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the internal temperature of the meat.
- Let the pork loin rest before serving: Once the pork loin is done smoking, let it rest for at least 15 minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Smoked pork loin is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are serving it as a main course or as part of a buffet, smoked pork loin is sure to be a hit. With a little planning and preparation, you can easily make smoked pork loin at home. So fire up your smoker and get started today!
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