Kassler

[Steve H]

Well, after making the smoked pork loin. The wife started thinking about the "Kassler" we used to get in Germany. So, after digging around we found what looks to be the proper recipe to make it.
In a pot put the following:
1 gallon water
1 cup kosher salt
1 cup sugar
1 tbs pink salt
1 tsp dried sage
1 tsp dried thyme
1 tbs juniper berries
1 tsp coriander
A few cloves of garlic.

Warm the water slightly enough for the salt and sugar to dissolve. Boy, this smells good! Put in fridge to completely cool. I let it set overnight.
I had a pork loin at a touch over 7 pounds. Trimmed and cut into 3 pieces.

Brine done.

Had this sharp looking guy come visit while getting things ready.

Everything in the bucket. On the 17th. I'll be smoking at 225 until it hits 145 IT. I'm using Alder pellets for this.

 

[fivetricks]

Doesn't the nitrate start to break down after about a hundred and thirty degrees? I always thought you were supposed to add that after your brine had cooled.

 

[Steve H]

Doesn't the nitrate start to break down after about a hundred and thirty degrees? I always thought you were supposed to add that after your brine had cooled.[/QUOTE}


Simmer was a bit harsh. I just let it get warm enough to dissolve the salt and sugar. I'll correct that. Though, I haven't read anything that points out that this could cause an issue. Other then boiling the water long enough to increase the pink salt concentration

 

[horizonsmkr]

Steve,

I’m smoking my kassler right now. I used a very similar wet cure as your recipe for 7 days (10 pound lion cut in half). Soaked it in cold water for a few hours this morning to cut a little of the salt. Been on the smoker 3 hours will probably be done at 150 degrees in another hour. I’ll let you know how it turns out. Serving with traditional German potato salad (grandmothers recipe) and kraut.

 

[Steve H]

Steve,

I’m smoking my kassler right now. I used a very similar wet cure as your recipe for 7 days (10 pound lion cut in half). Soaked it in cold water for a few hours this morning to cut a little of the salt. Been on the smoker 3 hours will probably be done at 150 degrees in another hour. I’ll let you know how it turns out. Serving with traditional German potato salad (grandmothers recipe) and kraut.
View attachment 405914

Please let me know. Mine will be getting rinsed tonight. And back in the fridge to dry out. In the morning it will go in the smoker. The time sounds right. The smoked loin I did not long ago took almost the same amount of time to finish.

 

[Steve H]

And, here we are. After a touch over 4 hours at 275 degrees using the Alder Wood A-Maze-N pellets. It hit 145 IT. Took in house. And tried a piece.

It is juicy beyond words! The Alder Wood smoke gave this a wonderful smoky flavor. Not strong like hickory. A mellow flavor that matches the slight salt hint. This does indeed remind me of Kessler we had in Germany. I'm letting it rest until it drops to 100. Then in the fridge uncovered until tomorrow. 2 will be vacuum sealed for later. The other will be for dinner with German potato dumplings, Kartoffelkloesse. And probably Kraut salad.