Discover the Secrets of Kassler: Perfectly Cured German Pork Chop

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner while pork shoulder is more economical.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the smokiness.

Inject the brine into the meat using a meat syringe kit if available.

Prepare a 10% brine using 1/3 cup table salt per quart of water.

Use nitrate curing salt for a traditional flavor, or substitute with regular salt if preferred.

Grind spices (juniper berries, peppercorns, dried bay leaves) using a food processor, spice mill, or mortar and pestle.

Boil the brine ingredients in water to extract flavors, then let it cool.

Place the pork chops in a zip top bag and add enough brine to cover them.

Remove as much air as possible from the bag and seal it.

Refrigerate for 2 days, flipping the bag once or twice daily.

After 2 days, drain the brine and rinse the pork chops under running water.

Pat the pork chops dry to help them absorb smoke better.

Smoke the pork chops in a hot smoker at around 175°F until they reach an internal temperature of 152°F.

Cooking Techniques

Equipment Needed

Spice Level: