how to make Kasseler German Smoked meat?

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Re: how to make Kasseler German Smoked meat?

Postby badjak » Mon Dec 16, 2019 6:20 am

I know this is an old thread, but I am looking at making some kassler chops.
Problem is that I am packing up my house (and lodge) and all my books etc are packed up already. This includes the conversion lists from cups/teaspoon etc to grams. My scale hasn't been packed yet though.

Can someone give me the metric amounts for the brine mentioned above?
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Re: how to make Kasseler German Smoked meat?

Postby NCPaul » Mon Dec 16, 2019 8:54 pm

Here:
viewtopic.php?f=4&t=12166&hilit=Maple

This is an injection and dry cure procedure that I like for loins. You can change the sugar to whatever you have. If you would like it to taste more ham like, drop the dry rub salt to 0.5 % and increase the sugar by the same amount.
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Re: how to make Kasseler German Smoked meat?

Postby badjak » Tue Dec 17, 2019 5:28 am

Thanks
I remember making Canadian bacon, but that's quite a while ago (and those notes have been packed away as well).
I am looking at using pork chops. That should work as well isn't it? Maybe a bit more difficult to inject though, but since they are thinner than a loin I figure I can get away without injecting?
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Re: how to make Kasseler German Smoked meat?

Postby NCPaul » Tue Dec 17, 2019 12:04 pm

If you are doing pork chops, I would do them with a dry cure.
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Re: how to make Kasseler German Smoked meat?

Postby badjak » Wed Dec 18, 2019 11:04 am

Okay, it's a while since I cured anything.
I actually found my Canadian bacon back and I used a brine.

Now for a dry cure:
Could I use the same as for bacon? But just leave it in the cure for a couple of hours instead of days?
Or can/should I reduce the nitrate, as it is not really there for protection against botulism, since the meat will be cooked afterwards (either smoked or fried)?
anything from 50 ppm upwards should do? (I recall 50 ppm being mentioned as the minimum amount of nitrite to have an effect, can't remember where though)

It really has been a long time......
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Re: how to make Kasseler German Smoked meat?

Postby NCPaul » Thu Dec 19, 2019 11:58 am

I would do it like bacon but give it three or four days (depending on chop thickness) for the cure to equalize. I cure bacon that has a lot of lean using this calculator:

http://www.localfoodheroes.co.uk/?e=561
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Re: how to make Kasseler German Smoked meat?

Postby badjak » Sat Dec 21, 2019 9:39 am

Thanks
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Re:

Postby wkw » Wed Apr 01, 2020 9:30 pm

BriCan wrote:I have not got my recipe with me but take a look at this

HTH

http://www.delmarlearning.com/companion ... 20Loin.pdf


Hi BriCan
In the recipe you linked what is TCM (tinted cure mix)?
Thanks
Ken
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Re: how to make Kasseler German Smoked meat?

Postby NCPaul » Wed Apr 01, 2020 9:58 pm

Cure # 1 I believe.
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Re: how to make Kasseler German Smoked meat?

Postby wkw » Thu Apr 02, 2020 12:50 pm

Thanks.
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