German style smoked pork loin /chops. (Kassler Rippchen )

[Northshore]

Friend butchered a hog and asked me to cure and smoke the bone in loins . I used his recipe.
 Brined for 48 hours, rinsed for an hour and half , dried and smoked today ;   4 hours, 3 with Apple/Alder and 1 without smoke to IT OF 148.

[Pappymn]

Beautiful color on the poke!

[HighOnSmoke]

Pork loins look great!

[drholly]

Those look nice!

[fishingbouchman]

Those look great. 

[pz]

Great color!

[Smokin Don]

Looks mighty good NS!!! I have done boneless loins the Kassler way and I like them! Don

[sliding_billy]

Nice looking cook.

[muebe]

They look really good NS!

[smoker pete]

Nice job on those loins ... what did you brine them with?

[Smokin Don]

Here is the brine recipe on the ones I did. http://www.letstalkbbq.com/index.php?topic=3883.msg46576#msg46576
Maybe NS will share his recipe and see how they compare. Smokin Don

[sparky]

love the color to them.  what did you smoke them in?  I want to see the smoker.   

[Northshore]

Brine :
1 cup tenderquick per 4 cups water .
Make enough to submerge meat.
I made a gallon of brine
Added1 gallon of Apple juice (unsweetened)
Fresh or dried sage leaves
1 tsp. dried thyme
1 T. juniper berries crushed
1 tsp. coriander ground
Garlic cloves 6 crushed
Pork loin bone in. This was for 10 pounds of pork loin. Two separate batches were made
Smoker was a 6 rack Bradley Digital