Rippchen Results

[Arlin_MacRae]

First of all, thanks for everyone who replied with ideas - they paid off!

I took regular pork chops and rubbed them with Morton's Tender Quick curing salt and left them in the fridge for five hours. I smoked them for 75 minutes in pecan smoke at 210°.

The crowd loved them but I thought they came out a little rubbery. The moitsure content just wasn't there so that's something I'm going to fix next time. I think I'll also inject the pickling solution into a loin and cook it that way, too.

Arlin

[BrooklynQ]

I know this is way late, but I was cleaning out the basement and came across an old cook book that has this recipe for Kasseler Rippechen. It's from "Where's there's smoke there's flavor" by Richard W. Langer published in 1996. All comments about smoke are his.

1/2 pork loin, comprising of 4 to 5 chops, about 3 to 4 lbs total or 4 seperate center-cut pork loin chops, each 1-1 1/2 thick
1 lb fresh or canned sauerkraut, drained
2 Tbsp lard or butter
1 Medium onion, coarsely diced
2 tart cooking apples suck as Granny Smith , pared, cored and diced
1 1/2 lbs potatoes
1 tsp. black peppercorns
1 cup beef stock
1/2 cup dry white wine.

Your smoker will be putting in an 8 hour day on this one cooking the pork as a roast. For individual chops you can take a couple hours off that time - so start a fire early. Make certain that you have a good supply of wet wood or chips on hand. For honest to goodness Kasseler Rippchen, you want copious smoke.

When the smoker is billowing smartly at 210 to 230 degrees, place the chops or loin on the grill as is - no salt, no pepper, nothing. Cover the cooker and smoke the pork for 3 to 4 hours if it's the seperate chops, 6 hours if a loin. The meat should reach an internal temperature of 160 to 170 degrees.

Toward the end of the smoking period, scoop the saurkraut into a stainless steel or porcelian colander and set aside to drain.
Melt the lard or butter in a small frying pan, add the onion and apple and saute until the onion is translucent and the apple has browned a bit.

Peel the potatoes and slice all but one into 1/2 inch thick rounds. Grate the last potato, destined for the sauce, and set aside in a small bowl of water to cover.

Remove the pork from the smoker, replacing the lid on the cooker so it will stay hot, and bring the meat inside. If you've been smoking a loin, let it rest for a few minutes then cut it gentley into chops.

Set out a large ovenproof casserole or non-reactive baking pan and greas it lightly. Scoop half of the drained sauerkraut into the pan and smooth it out into an even layer. Spread the sauteed onionand apple over the sauerkraut. Then lay about half of the potatoes in a thick layer over the onion and apples and sprinkle with peppercorns. Add the rest of the potatoes followed by the remaining sauerkraut. Nestle the pork chops in this top layer of sauerkraut, not covering them, but submerging the sides completely.

In a small stainless steel or flameproof ceramic saucepan, stir together the beef stock, the wine, and the grated potato that has been well drained. Heat to a simmer and pour over the pork and sauerkraut.

To help preven sooting up your casserole or baking pan - almost an inevitability in the smoker if preventative measures are not taken - cut a piece of heavy duty aluminum foil a little larger than the pan, place the casserole on it, and fold the edges of the foil up aroiund the sides of the pan.

Place the dish in the smoker - don't cover the dish, but do cover the smoker - and let cook for 1 1/2 ours at 220 to 240 degees.

[BigBelly]

That sounds really, really, good man. Matter of fact I printed out the recipe and will be doing this recipe of the weekend.

Thanks for sharing.

Arlin, do you think the pork came out rubbery due the curing salt that was applied for 5 hours? I am thinking maybe the salt drew out some of the moisture from the meat.