German Kasseler: A Cured and Smoked Pork Loin
A traditional German-style smoked pork, known as Kasseler, is prepared through curing and smoking, perfect for serving with sauerkraut and kale.
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Instructions
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Combine brine ingredients, simmer until salt and sugar dissolve, then refrigerate until cold.
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Trim the pork loin, leaving a thin layer of fat.
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Submerge the loin in the cold brine and weigh it down.
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Refrigerate for 48 hours.
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Remove the loin, discard brine, rinse with cold water, and pat dry; optionally air dry in the refrigerator for up to a day.
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Start a charcoal fire in the smoker an hour before cooking, and soak 2 cups of wood chips in water.
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Place a smoking tray with 1/2 cup wet wood chips over the charcoal, then position the grill one foot above it.
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Place the meat on the grill, cover, and smoke for 2-3 hours, adding chips as needed, until the internal temperature reaches 150 F or higher.
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Alternatively, preheat oven to 450 F, cook the meat for 10 minutes, then reduce to 250 F and roast for 2-3 hours until the internal temperature reaches 150 F.
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Serve warm, or cool, wrap, and refrigerate for up to 4 days, or freeze for 2-3 months.