Recipe for Richie or others, Kassler Ripchen

[Gwanger]

I haven't had in a while so my interests were tweaked, after digging thru card file for recipes I found recipe for Kassler Ripchen from grandma Start w/ bone in pork loin, 5-6 rib is best, pork is brined and cured in 4c. water or more to cover. ,2tbl. sugar, 1/2 tsp. pink curing salt.(or by weight, pork roast& water) 1 tbl juniper berries,! tbl coriander seed, 1tsp.ea sage, marjoram, thyme, 12 cl. garlic crushed, 1 smallish white onion sliced. Heat mix to simmer remove from heat.Add salt and sugar and cool to room temp making sure salt and sugar have dissolved b4 adding curing salt,garlic and onion after it has cooled,you can put roast in brine( in a non reactive bowl) to cure, weigh roast down w/ dinner plate to keep meat submerged brine and cure for 4 days up to 2 wks. remove roast from brine dry w/paper towels meat will be a pinkish color and set in frig. or in front of fan to form pellicle b4 smoking. After pellicle has formed prepare smoker to 120* and smoke w/beech or alder for 8-10 hrs. since it hasn't been cooked just smoked at 120*After smoking is complete,cool. Place roast in roasting pan w/1cp. apple juice,1 tbl. juniper berries crushed,1 tbl. coriander seed cr. place spice on top of roast and add whole cloves every 1 1/2 in. . apple jce To keep loin from drying out. Bake at 300 deg. oven till IT has reached 155* serve w/kraut red cabbage and potato dumplings. grandmas recipe cooked till IT 165* farm girls were always afraid of trichanosis I don't like dry pork roast. I should say cook to desired IT over 145*

 

[link]

This sounds delicious. I would like to try this one. Thanks

Link

 

[daveomak]

GW, morning.... Your recipe is a bit short on cure#1.... 1 tsp. per 5#'s of stuff..... Dave

 

[tropics]

Just looked an seen you are adding the cure when taking it off the heat.If you do that the cure may not work it should be cooled to at least room temp.
Richie

 

[Gwanger]

GW, morning.... Your recipe is a bit short on cure#1.... 1 tsp. per 5#'s of stuff..... Dave

Dave, thank you for bring observant if you check, my recipe says i/2 tsp cure or by weight bc everyone p. roast will vary in weight, thnx again Dave I tried to be accurate, thought I was, maybe I should have worded It differently

 

[daveomak]

add in the weight of the liquid also...

 

[Gwanger]

Just looked an seen you are adding the cure when taking it off the heat.If you do that the cure may not work it should be cooled to at least room temp.
Richie

Thnx Richie, I rewrote so no confusion would be had

 

[chef jimmyj]

Most of the Pork and Kraut I made have been fresh pork and cooked together. This recipe with the spiced cure sounds fabulous. Adding this to the list of must try. As a student chef I had the opportunity to work with an old school lady German Chef. Do things right I got a smile and praise. Screw up and, at 65-years-old, Chef Anne had no issue slapping me in the back of the head and making me do the job again. In two years with her I tasted or made nearly every German dish she knew. Best time in my life...JJ

 

[Gwanger]

Dave, thank you for bring observant if you check, my recipe says i/2 tsp cure or by weight bc everyone p. roast will vary in weight, thnx again Dave I tried to be accurate, thought I was, maybe I should have worded It differently

changed weight to include water, thnx Dave.Nice to know you are looking out for us all.

Most of the Pork and Kraut I made have been fresh pork and cooked together. This recipe with the spiced cure sounds fabulous. Adding this to the list of must try. As a student chef I had the opportunity to work with an old school lady German Chef. Do things right I got a smile and praise. Screw up and, at 65-years-old, Chef Anne had no issue slapping me in the back of the head and making me do the job again. In two years with her I tasted or made nearly every German dish she knew. Best time in my life...JJ

Chef JJ- I was also lucky to have spent time with a great German cook, b4 coming to america she was a cook for German royalty.Her cooking was fantastic. Un fortunately I was more interested in eating and not learning. She took it with her, my mother and sisters did not take same interest as I, and call me asking for recipes and have a very limited library.