This recipe is for Kasseler,
a traditional German cured and smoked pork loin, a favorite in
Frankfurt am Main, and the very first German meal I shared with my
husband on our trip to Germany a very long time ago.
pork loin will have to cure for 2-4 days in the refrigerator, so be
sure to plan ahead. This curing will result in a finished roast that is
pink (ham-like) in color, but usually is a little leaner than ham, and
has a slightly different flavor.
For a 3# pork loin (probably enough brine for 2 roasts)
4 C Water
1/4 C Morton's Tender Quick (Curing Salt)
3/4 C Sugar
1/4 C Kosher Salt
6 Bay Leaves
1 t Thyme
1Tbsp Peppercorns, cracked
1 t Coriander Seeds
6 Juniper Berries (or 1oz Gin)
2 C Ice Cubes
water to a boil, then turn off the heat. Add other ingredients
and stir until salt and sugar are dissolved. Add ice cubes and
allow brine to cool. Rinse pork loin and place in zip-top gallon sized
bag. When brine is totally cool, add to zip-top bag, remove excess air
and put in a very cold place in your fridge.
After curing, the meat will have a firmer texture than when it was uncured.
Traditionally, Germans use Alder wood to smoke Kasseler, and I used about an ounce to smoke the 1 roast.
After rinsing the Kasseler, I placed it in my SmokinTex 1400 at
200°F for about 5 hours until the internal temperature read
150°F. Traditionally, the roast is cooled, wrapped and
refrigerated at this point, then sautéed til golden brown in butter.
Enjoy with mustard, sauerkraut, German potato salad or a pretzel!