Smoked Pork Loin (Kasseler)

Name: Kasseler
Total time: 2 h
Ingredients: 80 g Pökelsalz; 15 g Zucker; 5 Stk Wacholderbeeren; 2 Stk Lorbeerblätter; 3 Stk Pimentkörner; 5 g Pfefferkörner

BrinePorkHot SmokingEasy2-3 hrs65-68 °C90-110 °CBeech

Cure pork loin and hot smoke. Like from the butcher, only better.

Ingredients(for 1 kg)

Curing salt80 g

Sugar15 g

Juniper berries5 Stk

Bay leaves2 Stk

Allspice berries3 Stk

Peppercorns5 g

Instructions

Curing

5-7 days

Boil brine, cool. Soak meat, weigh down.

Soaking

12 hours

Soak 12 hours in cold water, change water 2-3 times. Slice test!

Smoking

2-3 hours

100 °C, beech, smoke ON. Alarm at 65 °C.

Pro Tip

After curing, soak 12 hours so it's not too salty.

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