For all those interested in the Kassler ham I'll start a new thread under recipes, Charcuterie and post the recipe. Kassler Ham is one German cured meat that never made it here but is still widely available in Germany. It is usually made with a boneless pork loin. I made it once before and was happy with the results. It is similar to Canadian bacon, I thought a little milder than a regular cured ham and a little less salty. The one I made I sliced about a 1/2 inch thick and it made some great ham sandwiches. A whole loin will make a lot of sandwiches. Since I will be doing a whole loin I want to thin slice some of it. Smokin Don
