Kassler Rippchen is German Style Cured Smoked Pork Chops

INGREDIENTS:

1 Bone in Pork Roast (picture is a 6 bone about 3 lb. roast)

CURING BRINE 

4 Cups Water
3 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Bradley Cure (Sugar)
1 Tbsp Juniper Berries
1 Tbsp Coriander seeds
8 Bay leaves crushed (you may like to add some Sage or Thyme)
12 Garlic cloves crushed
½ Onion (sliced)
(NOTE: for meat weighing approx 5lbs (2.25kg) use 3 Tbsp of Bradley Cure, for a smaller piece of approx 2lb (900g) use only 1 ½ Tbsp of Cure and halve the other Curing Brine ingredients also including the amount of water)

DIRECTIONS:

• Trim the excess fat off the Pork Roast if you desire.
• Place the Water, Bay leaf, Juniper berries and Coriander seeds in a pot and heat to a simmer. Turn off the heat and add the salt, sugar and cure, stir till dissolved. Let it cool.
  Place the pork in a heavy-duty plastic bag, or a large Vacuum Seal bag, and place in a glass dish. Add the cooled brine along with the onions and garlic.
• Close the bag and refrigerate for at least 7 days. We let this one sit 2 weeks. (A good rule to follow is 1 week per inch of the thickest part of meat – if the thickest part is 2 inches thick, cure for 2 weeks) 
• Turn the bag frequently, every day if you remember.
• When the curing is finished, rinse the pork in lukewarm water and blot with a paper towel. Place in the fridge uncovered and let it dry overnight. 
• Smoke the cured loin, The German’s choice is Beechwood. Cherry, Oak or Alder are a great alternative. Put some of the Coriander and Juniper berries on the meat before placing in the smoker. 
• Cold smoke this for about 3 hours at 120°F (49°C), then raise the temperature to 150°F (65°C). Smoke for a further 3-4 hours. 
• Alternatively you can hot smoke the meat at 225°F (107°C) degrees for 6-8 hours.
• Remove from smoker and allow to cool at room temperature for approximately an hour before slicing into chops. Store Kassler in a resealable plastic bag or vacuum seal and store in the fridge or freeze.