A Little Background

Kassler Rippchen has long been a staple of German kitchens — that beautiful balance of salt, smoke, and tenderness that turns even a simple pot of sauerkraut into a Sunday feast. Traditionally, Kassler wasn’t something you made at home. It came from the village butcher, who cured the pork with salt and spices, then gave it a gentle smoke so it stayed flavorful and kept well through the winter months. It was practical food, but it tasted like something special.

Today, though, home cooks are rediscovering the old craft. Making your own Kassler brings you closer to the roots of the dish — the quiet rhythm of curing, the anticipation as the meat takes on its rosy color, and the satisfaction of knowing exactly what went into it. And the reward is real: homemade Kassler has a depth and sweetness that store‑bought versions rarely match. When it simmers in sauerkraut, the smoky juices melt into the cabbage, creating that unmistakable German comfort you can smell before you even lift the lid.

If you’ve ever wanted to try your hand at curing meat, Kassler is one of the friendliest places to start. A simple brine, a few days of patience, and a gentle smoke are all it takes to create something that feels both old‑world and entirely your own. Once you taste it nestled into warm sauerkraut, you’ll understand why generations of cooks kept this tradition alive.

Prep

Trim the excess fat off the Pork Roast if you desire.

Place the water,Bay leaf, Juniper berries and Corriander seeds and heat to a simmer.
Turn off the heat and add the salt, sugar and curing salt, stir till disolved.
Let it cool.

Place the roast in a heavy plastic storage bag, (2 if they’re thin) and place in a glass dish.
Add the brine after it cools and the onions and garlic. Close the bag and refrigerate for 3 days at least.
I let this one sit 2 weeks. Turn the bag frequently, every day if you remember.

Smoke the cured loin, The German’s choice is beachwood. Oak or Alder is a good alternative,
I used cherry wood as it is a mild alternative. I put some of the corriander and juniper berries
on the roast. I cold smoked this for 12 hours at 120 degrees. You can also smoke this or roast it at 225 degrees for 6- 8 hours.

Here is the finished Kassler Roast

Slice the chop right next to the bone.

the Kassler Rippchen is great
with
cooked with sauerkraut
Go Here for the Recipe

You can use other cuts of pork for this and even though you couldn’t call it Kassler Rippchen it will be great. For instance you could use just a pork loin without the bones and it would still be Kassler Rippchen.