Kassler Rippchen

Ingredients:

• Bone in pork chops 
• Brine

Brine

• 4 cups water
• 3 tablespoons Kosher Salt
• 2 tablespoons brown sugar
• 1 teaspoon pink curing salt
• 12 garlic cloves crushed
• 1 half sliced white onion

• Spices as desired:

  • 1 tablespoon juniper berries
  • 1 tablespoon coriander seeds
  • Small handful of Sage leaves, Marjoram or Thyme or 8 bay leaves crushed

Steps:

1. Mix ingredients for brine and bring to boil to ensure salts and sugars dissolved; then cool before adding meat
2. Marinate in brine for 2-3 days; turn daily
3. Remove meat from brine, rinse off brine; let meat sit (in fridge) for 24 hours
4. Smoke in Beachwood (Oak or Alder) for 12 hours @120 or 8 hours @225F
5. Note: I have BBQ’ed the chops rather than smoke them.