Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: Northshore on November 22, 2013, 09:00:38 PM

Title: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: Northshore on November 22, 2013, 09:00:38 PM
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.

(http://img.tapatalk.com/d/13/11/23/a2azu9aj.jpg)
Title: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: Pappymn on November 22, 2013, 09:17:34 PM
Beautiful color on the poke!
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: HighOnSmoke on November 22, 2013, 09:37:17 PM
Pork loins look great!
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: drholly on November 22, 2013, 09:49:28 PM
Those look nice!
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: fishingbouchman on November 22, 2013, 10:13:52 PM
Those look great. 
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: pz on November 23, 2013, 12:17:15 AM
Great color!
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: Smokin Don on November 23, 2013, 01:28:30 AM
Looks mighty good NS!!! I have done boneless loins the Kassler way and I like them! Don
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: sliding_billy on November 23, 2013, 04:37:43 AM
Nice looking cook.
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: muebe on November 23, 2013, 07:24:03 AM
They look really good NS!
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: smoker pete on November 23, 2013, 11:03:59 AM
Nice job on those loins ... what did you brine them with?

(http://i854.photobucket.com/albums/ab105/papa_peter/loin_zps51d06b3d.jpg)
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: Smokin Don on November 23, 2013, 11:43:18 AM
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
Title: Re: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: sparky on November 23, 2013, 11:54:47 AM
love the color to them.  what did you smoke them in?  I want to see the smoker.   ;)
Title: German style smoked pork loin /chops. (Kassler Rippchen )
Post by: Northshore on November 23, 2013, 06:23:29 PM
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