Kassler Rippchen
German Style Smoked Pork Chops

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
8 bay leaves crushed
( may use sage or thyme also)
12 garlic cloves crushed
1 half sliced white onion


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.