Smoked Ham - Kassler
Smoked Ham - Kassler
This was my weekend's project, I have made brined - smoked Ham before to a Kassler recipe. I am posting the recipe below, my Grandmother or any other Family member claiming to be my family (*) has no say in this one after conquering all the hurdles myself to render a fine tasting Kassler Ham.
(*) Bubba's disclaimer
The beginnings.....
the 2-1/2 day brine soak begins
In the smoker....
nearing the end in the smoker
The final result
The Brine consists of:-
1 gallon water
1-1/2 cups kosher salt
1-1/4 cups sugar
2-3/4 Tbsp Instacure #1
1 tsp dried sage leaves
1 tsp. dried thyme
1 Tbsp juniper berries (substitute Gin)
1 tsp. coriander ground
1/2 Tbsp Garlic cloves
I did inject the meat with the Brine as well.
(*) Bubba's disclaimer
The beginnings.....
the 2-1/2 day brine soak begins
In the smoker....
nearing the end in the smoker
The final result
The Brine consists of:-
1 gallon water
1-1/2 cups kosher salt
1-1/4 cups sugar
2-3/4 Tbsp Instacure #1
1 tsp dried sage leaves
1 tsp. dried thyme
1 Tbsp juniper berries (substitute Gin)
1 tsp. coriander ground
1/2 Tbsp Garlic cloves
I did inject the meat with the Brine as well.
Ron
Hi Siggi,
Thank you, and as soon as I can get a second smoker set up for cold smoke, I would like to try the Lachsschinken.
One hurdle with my Smoker at the moment is keeping the temperature down below 160 to 170 deg F, and then I have to keep an eye on it regulary. For everything else on higher temps it works great.
With the second smoker I will solve that problem by being able to apply cold smoke.
Regards
Ron
Thank you, and as soon as I can get a second smoker set up for cold smoke, I would like to try the Lachsschinken.
One hurdle with my Smoker at the moment is keeping the temperature down below 160 to 170 deg F, and then I have to keep an eye on it regulary. For everything else on higher temps it works great.
With the second smoker I will solve that problem by being able to apply cold smoke.
Regards
Ron
Ron
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Bubba wrote:
Rytek and Stan both recommend about 10% by weight.
Best Wishes,
Chuckwagon
Glad to hear that Bubba! Injecting is a "must" with only 2-1/2 days brining.I did inject the meat with the Brine as well.
Rytek and Stan both recommend about 10% by weight.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
It's in the Freezer and has "sausage" written all over the pack. But, yes, I had to remind him to sell it to me.ssorllih wrote:Don't let the butcher keep that fat you will need it for sausage.
I bought Rytek Kutas book on "Great Sausage recipes and Meat curing" (4th Ed) a while back, and it has been a mine of information. Before buying his book I looked at Bookstores and could not find a book that would teach me what I lacked on experience. It was through his book that I managed to venture on the Kassler project with confidence.Chuckwagon wrote:Injecting is a "must" with only 2-1/2 days brining.
Rytek and Stan both recommend about 10% by weight.
The next thankful access to information was when I found this forum, there are many experienced members here, many more topics I will read, but so far it has also helped me a lot.
And I appreciate that very much.
Thank you Unclebuck, I eyed and bought the Canadian Bacon a few times and the similarity is close. When ever I'm in Atlanta, I make a point of frequenting a Butcher there who makes and sells good European products. I went as far as buying some of their Kassler, then found good quality Canadian bacon at another store to compare the taste here at home.unclebuck wrote:looks like you made "Canadian Bacon", with a few extras.
Ron
Hi Gus,snagman wrote:I am about to do Kassler, was this one better ? I what way ? What you call Instacure is Prague No 1 , is it ?
Prague # 1 is what I call Instacure # 1 yes.
I liked the Kassler flavor and texture, and if you have another recipe I'd like to have a look at that as well.
Around here I cannot find Juniper berries and so I go scratching in "that cabinet" for some Gin.
To smoke I used Beech wood, just my personal preference.
During summer time my smoker runs a bit too hot, I was trying to keep the temp to about 160 - 170 F, but sometimes it crept up. Now that the cooler days are here I will brine and smoke some more, and this time try it with a Boston butt.
This is the reason I am looking at building my own smoker per the other topic I am following with interest.
Regards
Ron
Ron
Hi Ron,Bubba wrote:Hi Gus,snagman wrote:I am about to do Kassler, was this one better ? I what way ? What you call Instacure is Prague No 1 , is it ?
Prague # 1 is what I call Instacure # 1 yes.
I liked the Kassler flavor and texture, and if you have another recipe I'd like to have a look at that as well.
Around here I cannot find Juniper berries and so I go scratching in "that cabinet" for some Gin.
To smoke I used Beech wood, just my personal preference.
During summer time my smoker runs a bit too hot, I was trying to keep the temp to about 160 - 170 F, but sometimes it crept up. Now that the cooler days are here I will brine and smoke some more, and this time try it with a Boston butt.
This is the reason I am looking at building my own smoker per the other topic I am following with interest.
Regards
Ron
That recipe looks very good to me, I am giving it a red hot go ! I will be making only one addition to the brine, a couple of ground bayleaves, for their subtle contribution. I will be cold smoking two, together with a couple of brined speck. I will do a serious report on the use of ice in the smoker, didn't get around to it the other day. And, double smoked as well, starting with apple, then mesquite pellets. I wish beech pellets were available, that is such a great smoke flavour. Neighbours will be pleased !
Regards,
Gus
Did you go direct from the brine into the smoker ?
Few photos of similar product from our polish forum.
Below cold smoked pork loin by @gasmil
http://wedlinydomowe.pl/forum/viewtopic ... 280#189280
This one by @ligawa:
http://wedlinydomowe.pl/wedzonki/poledw ... owa-ligawy
Below cold smoked pork loin by @gasmil
http://wedlinydomowe.pl/forum/viewtopic ... 280#189280
This one by @ligawa:
http://wedlinydomowe.pl/wedzonki/poledw ... owa-ligawy
"W życiu piękne są tylko chwile"
Pozdrawiam
Siara
Pozdrawiam
Siara
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Hi Siara, Beautiful photos! Look at the smoke ring in Ligawa's loin. And Gasmil's pork loin is so full of moisture, I can taste it from here. I just took a couple from my smoker this afternoon and cut into one. Smoked 'em with alder and cherry combination. I had injected and brine-cured them with "Siara's" brine (see chart at: http://www.wedlinydomowe.pl/roboczy/tab ... wania4.htm) and it turned out super moist also. What a flavor! A couple of thin slices on a crescent roll with just a dab of mustard... wow!
Now that kind of sandwich is so good it could make your mouth sass a wolf!
Best Wishes,
Chuckwagon
Now that kind of sandwich is so good it could make your mouth sass a wolf!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!