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Looking for a German Rippchen Recipe

Arlin_MacRae

somebody shut me the fark up.
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I want to make up some rippchen und sauerkraut for my brew club's Oktoberfest next weekend but I can't find anything on the Web. I know the pork needs to be smoked, which I can probably handle, but there are lots of references to brining it too.

Has anyone made this delicious dish or seen a recipe for it?

Arlin
 
from the following website www.kitchenproject.com/kpboard/recipes/ SauerKraut_with_Bratwurst_Kassler_Rippchen.htm
SAUERKRAUT WITH BRATWURST AND KASSLER RIPPCHEN

This is sour cabbage with German sausage and smoked pork chops.

4 slices bacon
1 onion, finely chopped
1 can (1 lb. 11 oz.) sauerkraut
Water or white wine or champagne
1 potato, peeled and grated
5 juniper berries
1 teaspoon caraway seeds
1 bay leaf
1 tablespoon sugar
4 kassler rippchen (This is a smoked pork chop available in German stores. If unavailable, use 4 lean loin pork chops, instead.) or subtitute smoked pork loin
2 pairs bratwurst
Parsley sprigs

Cut the bacon in cubes and fry in very heavy kettle. Add the chopped onion and sauté until the bacon and onion are nicely browned. Add the sauerkraut and fill up with water or wine until just covered. Stir well and add potato, juniper berries, caraway seeds, bay leaf, and sugar. Bring to boil and simmer for 1 1/2 hours. Add the kassler rippchen and bratwurst. Make sure they are covered with sauerkraut. Simmer for 30 minutes.

Remove bratwurst and sauté it in a frying pan until brown on all sides. Serve the sauerkraut in an earthenware casserole or a flat platter with the kassler rippchen and bratwurst surrounding it.
Decorate with fresh parsley sprigs.
 
4 kassler rippchen (This is a smoked pork chop available in German stores. If unavailable, use 4 lean loin pork chops, instead.) or subtitute smoked pork loin

This is what I want to make. Kinda skimpy on this part, aren't they? ;)
 
Well, I did that, see, and those recipes use Rippchen, but they don't tell ya how to make it! I hit the retaining wall at the end of that road before I asked y'all the question. Thanks, though!

Arlin
 
Arlin,

Rippchen receipes that I see on the net are calling for smoked cured pork loin.

Use your search engine again and type in cured pork loin. Lots of different brine solutions and then just smoker-up!

Good Luck.

Rusty
 
Arlin, from what i've seen in the german butchers, the rippchen is a simple smoked pork chop. I don't know if they have any special seasonings probably just salt and pepper. I'd smoke a whole pork roast then slice it into chops. Good Luck.
 
Arlin:

if you want smoked AND cured, then get some boneless pork loin and Morton's Tender quick and brine according to directions fopr a couple of days; then smoke it as any pork roast. Howver, seeing as the smoked chops then stew in saurkraut, I would slice bonless pork loin into chops, then cure and then smoke to make it quicker and smokier. Another alternative is to just by a whole Canadian bacon which is basically cured and smoked pork loin.
 
Gracias, my friends! Great suggestions! I'll go pick some up today and get them brining for a Saturday smoke. I'll let you know what the crowd thinks!
 
Arlin
What brew club are you in? How many members?

this thread isnt going to rest tell we find the recipe :P
this recipe contains salt peter isnt that what they give you in boot camp to control night time emissions :wink:
Brine Cured Pork
This recipe comes from: Michael and Karin Blake

100 lbs pork
8 lbs salt (Note: 1 part salt to 48 parts water)
2 oz. salt peter
2 lbs brown sugar
5 gallons water

Mix salt, brown sugar and salt peter, add this to the water and bring the mixture to a boil. Stir to dissolve sugar. Skim off any scum that may form while boiling after everything is dissolved. Remove from heat and chill until quite cold.

Pack the pieces of meat into clean barrels or earthenware crocks, placing them as close together as possible. Now pour the cold brine over the meat making absolute certain the meat is completely covered. Put a board over the meat that just fits inside the container and place weights on it to make sure that the meat is emerged in the brine. When curing larger and smaller pieces of meat at the same time, place the larger pieces on the bottom and the smaller ones on top. This is so the smaller ones can be lifted out without disturbing the larger pieces. The small pieces do not take as long to cure as the bigger ones.

The meat should be cured in a temperature that is just above freezing. If the meat is cured at a warmer temperature the brine may show signs of souring. If this should happen, remove the meat and soak it in lukewarm water for an hour or so. Wash the meat in fresh cold water and be sure to throw out the soured brine. Clean out the container, repack the meat and make a fresh brine in original proportions.

Bacon sides and loins require 2 days per pound in this brine.

Shoulders will take 3 days per pound.

Hams will take 4 days per pound.

After the pork is cured the pieces should be soaked in warm water and then washed in cold water or even scrubbed with a brush to remove any scum that may have accumulated during the curing process.

Hang the meat by very heavy cords in the smoke house and allow to drain 24 hours before starting the smoking.

Hard wood is the best to use for smoking and the temperature in the smoke house should be 100-120 degrees F. The ventilators should be left open at first to allow any moisture to escape. Smoke until desired flavor and color is arrived at.
 
I picked up some Mortons' Tender Quick last night and I'll rub it on the chops early tomorrow morning. You can either do that and leave them for four hours or make a brine and soak them for 24. I didn't have the time so I'll have to try the quick 'n' easy method this time.
I ate some rippchen at my local German restaurant last night to get a feel for it and I was surprised at how mildly salty they were and how mildly smoky they were. I'm going to have to be gentle with them, even though they only cook for an hour. I'll send pix and an after-action report. Thanks for all the great help.

Chris, I'm in the High Plains Draughters (that's pronounced "drafters" for you who haven't been to the UK) and we have about 20 active members. Are you in FOAM?

Arlin
 
sounds like the recipe depends on trading flavors between the meat and the kraut.
 
Actually the kraut just goes on the side and you can use any kind: red, sauer, whatever. I'm going to try and balance the smke against the salt and let the sweet pork shine through.
 
Tips and Recipes

The featured recipes were developed by meat curing experts at Morton and made easy for everyone to enjoy. As you begin, please keep in mind that home meat curing is not an exact science. If you should experience difficulty in the preparation of an individual recipe, refer to the following meat curing tips to help ease the process. Remember patience is the key to perfection!

Morton® Sausage and Meat Loaf seasoning mix is not a curing salt. It is a
blend of spices and salt that imparts a delicious flavor to many foods. The
seasoning mix can be added to sausage, poultry dressing, meat loaf and casserole
dishes or it can be rubbed on pork, beef, lamb, and poultry before cooking.
Just follow the instructions on the package, use in recipes, or add to taste.
The Morton® Sausage and Meat Loaf seasoning mix can be found in the Spices and
Seasoning section of the on-line store.

The Morton Salt Meat Pump is made of stainless steel and holds 4-ounces of
curing pickle. The six-inch needle unscrews from the tube for easy storage.
When attached, the overall length is 15 1/2 inches. There are 12 holes drilled
into the needle so the curing pickle will have good distribution when pumped
into the meat. The pump is available from the on-line store.


Tips

1. Dry Curing - After applying the cure, place meat in a plastic food storage bag and tie end with a twist tie. For large cuts of meat and poultry, use large-size food storage bags which are available in most grocery stores. Do not use garbage bags.

2. Brine Curing - To prepare the brine, use non-corrosive bowls, such as plastic, glass or stainless steel. Crocks work well, too, but will take up more space in the refrigerator. Prepare enough brine so that meat is fully submerged. Use a bowl or plate as a weight to keep meat fully immersed in the brine.

3. Meat cuts differ in thickness and amount of bone and fat which affect cure penetration rate. You may have to lengthen curing time if using a thicker cut than specified in a recipe.

4. Feel free to experiment with spices when curing to suit your family's taste. However, do not exceed the curing levels indicated in the recipes.

5. To eliminate guesswork, label and date meats before curing. We recommend labeling day and time the meat is to be removed from the cure.

6. If meat is too salty, soak or boil in water to remove excess salt. Next time, remember to rinse cured meat under running tap water to remove excess salt or reduce curing time slightly.

7. Cure meat in the refrigerator (36° - 40°F). At colder temperatures, meat will not cure properly. Warmer temperatures encourage growth of spoilage microorganisms.

8. After curing, meat and poultry are still raw and must be cooked before being eaten. For your convenience, most recipes include suggested cooking instructions. Should you decide to give a home-cured delicacy as a gift, let the recipient know if you have cooked it.

9. Cured meat turns a pink or reddish color when cooked. If meat is fully cured, it will be pink throughout the cut. For poultry, use a meat thermometer to determine doneness, as meat will appear light pink when fully cooked.


Canadian Bacon


Preparation Time: 20 minutes; refrigerate 3-5 days
Cooking Time: 8-10 minutes per slice

Servings: 1 pork loin, cut into 1/8 inch thick slices


Ingredients:
1 boneless pork loin
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin
1 teaspoon sugar per pound of loin

Preparations
Trim fat from pork loin. Mix Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix and sugar. Rub mixture into the loin. Place loin in plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. Remove from cure. Soak loin in cool water for 30 minutes; pat dry. Refrigerate uncovered to dry slightly before cooking.

Cooking
Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 - 10 minutes.
Pea Meal Bacon: After loins are dry, rub liberally with a mixture of cornmeal and black and red pepper to taste. Cover with plastic wrap and refrigerate. Before frying, sprinkle slices with additional cornmeal.



Beef Salami


Preparation Time: 20 minutes; refrigerate overnight
Cooking Time: 50 - 60 Minutes

Servings: 1 pound


Ingredients:
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired

Preparations
Combine all ingredients mixing until thoroughly blended. Divide in half. Shape each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap.

Cooking
Bake on broiler pan at 325 degrees F until a meat thermometer inserted in the center of a roll reads 160 degrees F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.
Spicy Beef Salami: Substitute 1 1/2 teaspoons Morton® Sausage and Meat Loaf seasoning mix for 1 teaspoon Morton® Table Salt.



Pepperoni

Preparation Time: 20 MinutesRefrigerate Overnight
Cooking Time: 50 - 60 Minutes

Servings: 1 pound


Ingredients:
1 pound lean ground beef
1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
1 teaspoon liquid smoke
3/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder

Preparations
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.

Cooking
Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. If Morton Meat Curing products are not available at your local grocery store, the products can be ordered throught the Morton Salt online store



Herbed Sausage


Preparation Time: 20 Minutes(Refrigerate overnight)
Cooking Time: 50 - 60 Minutes

Servings: 1 pound


Ingredients:
1 pound lean ground beef
1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix
3 tablespoons grated Parmesan cheese
2 tablespoons dry red wine
1 teaspoon freshly ground black pepper
1 teaspoon dry basil, crushed
1 teaspoon dry oregano, crushed
1/2 teaspoon mustard seed
1/4 teaspoon garlic powder
1/8 teaspoon onion powder

Preparations
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.

Cooking
Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.



German-Style Cured Pork Chops (Gepockelte)


Preparation Time: 2 Hours
Cooking Time: 45 - 60 Minutes

Servings: 4-6 pounds


Ingredients:
Loin or rib chops, 1/2 to 3/4-inch-thick
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix per pound of chops

Preparations
Rub Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix throughly into pork chops. Place meat in plastic bag. Tie open end. Let cure in refrigerator for 1 to 2 hours. Before cooking, rinse chops under running water to remove excess salt.

Cooking
Brown chops in lightly greased skillet. Add 1/4 cup of water. Cover tightly and simmer until done, about 45 minutes to 1 hour.



Deli Style Corned Beef


Preparation Time: 5 days
Cooking Time: 3 - 4 Hours

Servings: 4-6 pounds


Ingredients:
One beef brisket, 4-6 lbs
5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

Preparations
Trim surface of fat from brisket. In a small bowl, mix Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.

Cooking
Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.
 
Damn, Mark - NICE find. Thanks!

I rubbed those chops this morning and I'll pull them and rinse them in 2 - 3 hours before popping them in the 'Dera for an hour. One thing I noticed when I had the Rippchen the other night: The meat looked a little gray. Not unlpeasantly so, though. I wonder if the salt is 'graying my meat' right now? :shock:

Arlin
 
Arlin, When I lived in Germany and shopping for meat I would avoid the "gray stuff" for the first two years I was there. One day the old butcher asked me why I never tried the smoked meat. I did my best to tell him that it look like it was spoiled without telling him just that. He sent me home with 4 chops for dinner and the family fell in love with the gray meat.

Trout
 
What would life be like without some old guy who's willing to slap us a round a little bit? <grin>
 
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