HOW TO MAKE KASSLER (RECIPE)

Kassler is a German version of smoked pork and processing like salt-curing is involved in making this dish. People who make this dish frequently use pork loin or pork chop. Materials used for smoking the meat is sometimes beech wood or alder. Traditionally, this dish is eaten combined with kale and cabbage in Germany and Austria but in the United States, Kassler is baked like the common Ham. Do not use rib roast in making this dish because that won't do. This recipe I am going to share with you is just the starter one for the beginners who want to make this dish. Here it is:

                                                               image source: wikipedia.org

HOW TO MAKE KASSLER (RECIPE)

Ingredients:

for Brine
4 liters of water
12 ounce kosher salt
8 ounce sugar
1 1/2 ounce pink salt
sage leaves
1/2 tbsp dried thyme
1 tablespoon juniper berries
1/2 tbsp coriander
6 cloves garlic

for meat
80 ounce pork loin

Curing procedure and preparation:
1. In a pan, combine all the ingredients for the brine and simmer until all the sugars and salt are dissolved. Let rest and refrigerate.
2. Prepare the loin by taking away all but fat.
3. Put the loin in the brine and make sure it stay at the bottom being covered with brine mixture.
4. Put in the fridge and Let soak up for two days.
5. Remove the loin and wash, put in the fridge for another day.
6. In a smoker, set up fire using charcoal at the bottom.
7. soak up a handful of wood chips with water.
8. Put some soaked wood chips on a tray and place over the charcoal.
9. Put the loin on the grill and cover. Let it gets smoked for 3 hours. Add more wood chips when necessary or when the chips are burnt out.
10. When done, roast the loin in the oven at 450 degrees F heat for 10 minutes and lower the heat to 250 degress F. Roast for another 3 hours.
11. And serve.

HOW TO MAKE KASSLER (RECIPE)