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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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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

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 they're 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

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 10, 2015