I finished everything very late last night and hung all 6 pieces in the fridge until this afternoon. I cut them in halves, will vacuum pack everything and freeze them for later.
Kassler Rippchen… my way
Every year I am making this recipe with amazing results. The idea is from Kasseler-Ripchen but I modified the brine spice to my likings. The original brine spices are:
4 cups water
3 tablespoons Kosher Salt
2 tablespoons sugar
1 teaspoon pink curing salt
1 tablespoon juniper berries
1 tablespoon coriander seeds
Small handful of Sage leaves, Marjoram or Thyme
or
8 bay leaves crushed
12 garlic cloves crushed
1 half sliced white onion
I’ve added the other half onion, 1 Tbsp juniper berries, 2 Tbsp pickle spices, 1 tsp marjoram, 2 tsp allspice, 2 tsp mustard seeds and of course the garlic was doubled. After brining for 2 weeks, I smoke and cook it at 200-225 FÂ until reaches 153-155 internal temperature. We slice it really thin and make awesome sandwiches with mustard and pickles.
Chef Doru's Blog 