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Kassler — German Smoked Pork Loin

Name: Kassler — German Smoked Pork Loin
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 7 servings
Cuisine: northern-european
Ingredients: — BRINE —; 6 cups water; 0.5 cup kosher salt; 0.25 cup brown sugar; 1 tbsp black peppercorns; 1 tbsp juniper berries, crushed; 4 bay leaves; 1 tsp pink curing salt (cure #1) — optional; — MAIN —; 3.5 lbs boneless pork loin

A German butcher-shop icon — cured-then-smoked pork loin sitting between fresh pork and ham. Slices for dinner, fries for breakfast, goes in everything.

225°F2h 30mServes 7

Ingredients

7servings

— MAIN —
3.5 lbsboneless pork loin
— BRINE —
6 cupswater
0.5 cupkosher salt
0.3 cupbrown sugar
1 tbspblack peppercorns
1 tbspjuniper berries, crushed
4bay leaves
1 tsppink curing salt (cure #1) — optional— follow package directions

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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