"This recipe is for Kasseler, a traditional German cured and smoked pork loin, a favorite in Frankfurt am Main, and the very first German meal I shared with my husband on our trip to Germany a very long time ago.
The pork loin will have to cure for 2-4 days in the refrigerator, so be sure to plan ahead. This curing will result in a finished roast that is pink (ham-like) in color, but usually is a little leaner than ham, and has a slightly different flavor."
Kasseler Recipe:
For a 3# pork loin (probably enough brine for 2 roasts)
Brine Ingredients:
4 C Water
1/4 C Morton's Tender Quick (Curing Salt)
3/4 C Sugar
1/4 C Kosher Salt
6 Bay Leaves
1 t Thyme
1Tbsp Peppercorns, cracked
1 t Coriander Seeds
6 Juniper Berries (or 1oz Gin)
2 C Ice Cubes
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