Kassler Rippchen mit Sauerkraut

[thirdeye]

As the name says.... cured and smoked pork chops with sauerkraut. I dry cured these chops for 60 hours, then rinsed and rested overnight. Next they got a couple of hours in the Big Chief, and then landed on my Smokey Joe.





These were a fraction of the cost of smoked chops from the butcher shop.

Served up with roasted potatoes and some sourdough bread.

 

[JLeonard]

Nicely done!
Jim

 

[smokerjim]

Looks like ya had an excellent meal, looks good

 

[zwiller]

HECK YEAH! On my to do list. PROST!

 

[sandyut]

WOA! man that looks great!

 

[Wurstmeister]

Beautiful color on the chops and a nice plate setting. Now sit back and enjoy your work with a Hefeweizen!

 

[tropics]

Nicely done Thanks for sharing
Richie

 

[Brokenhandle]

Looks tasty! Nice job!

Ryan

 

[Winterrider]

Looks mighty fine from my vantage point !

 

[Steve H]

Looks very good. I haven't done Kassler in awhile now.

 

[kruizer]

I have never cured pork chops before but I do love smoked pork of any kind.

 

[TNJAKE]

Man that looks insanely delicious. Nice work bud

 

[JC in GB]

Oh my... Kassler rippchen brings me back to my Army days in Europe.

So yummy....

Thanks for sharing.

JC

 

[jcam222]

Very nice. I’ve always loved a good smoked chop.

 

[thirdeye]

Very nice. I’ve always loved a good smoked chop.

Me too. And I have leftovers. Tomorrow could be a nice breakfast with some sliced pork meat, some roasted potatoes, toasted sourdough and a couple of farm eggs. No sense going to the market because our Interstate is still closed and I'm sure the shelves are bare. The good news is, we finally got a motor grader in the neighborhood about an hour ago.

 

[forktender]

I'm digging the stuff you've been putting out lately.
Those look awesome.

Nice work.
Dan

 

[chef jimmyj]

Very nice. Pork Chop go on Sale every other week. A little time learning Curing and Smoking here, save Big $$$...JJ