Smoked Ham - Kassler

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Bubba
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Smoked Ham - Kassler

Post by Bubba » Sun Jul 17, 2011 15:19

This was my weekend's project, I have made brined - smoked Ham before to a Kassler recipe. I am posting the recipe below, :lol: 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 :grin:

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The beginnings.....

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the 2-1/2 day brine soak begins

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In the smoker....

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nearing the end in the smoker

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The final result

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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
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Post by toolmann » Sun Jul 17, 2011 17:05

looking good !!!

have you tried to smoke it with cold smoke , 5 times 6-8 hrs ? one day on one off
sliced paperthin , oh yummy ,that is then called LACHSSCHINKEN

great job !!!! :mrgreen:
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Post by Bubba » Sun Jul 17, 2011 17:38

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
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Post by ssorllih » Sun Jul 17, 2011 17:56

You start with a loin?
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Post by Bubba » Sun Jul 17, 2011 18:08

Hi ssorllih,

Yes I started with Loin, and the butcher trimmed most of the fat.

Regards

Ron
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Post by ssorllih » Sun Jul 17, 2011 18:55

Don't let the butcher keep that fat you will need it for sausage. ;)
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Post by Chuckwagon » Sun Jul 17, 2011 22:01

Bubba wrote:
I did inject the meat with the Brine as well.
Glad to hear that Bubba! :wink: Injecting is a "must" with only 2-1/2 days brining.
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! :D
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Post by unclebuck » Sun Jul 17, 2011 23:13

Bubba, looks like you made "Canadian Bacon", with a few extras. Finished product looks good!!
"What can't be smoked can't be eaten."
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Post by Bubba » Mon Jul 18, 2011 01:41

ssorllih wrote:Don't let the butcher keep that fat you will need it for sausage.
:smile: 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.
Chuckwagon wrote:Injecting is a "must" with only 2-1/2 days brining.
Rytek and Stan both recommend about 10% by weight.
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.
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.
unclebuck wrote:looks like you made "Canadian Bacon", with a few extras.
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.
Ron
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Post by snagman » Wed Oct 12, 2011 06:07

Bubba,

That looks really good ! I am about to do Kassler, was this one better ? I what way ? What you call Instacure is Prague No 1 , is it ?
Regards,
Gus
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Post by Bubba » Wed Oct 12, 2011 13:47

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 ?
Hi Gus,

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. :lol:
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
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Post by ssorllih » Wed Oct 12, 2011 14:29

Juniper berries may be harvested from the low growing bushy junipers used for landscaping around homes.
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Post by snagman » Thu Oct 13, 2011 05:31

Bubba wrote:
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 ?
Hi Gus,

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. :lol:
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
Hi 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 ?
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Post by Siara » Thu Oct 13, 2011 07:27

Few photos of similar product from our polish forum.
Below cold smoked pork loin by @gasmil
ImageImage
http://wedlinydomowe.pl/forum/viewtopic ... 280#189280

This one by @ligawa:
Image Image
http://wedlinydomowe.pl/wedzonki/poledw ... owa-ligawy
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Pozdrawiam
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Post by Chuckwagon » Thu Oct 13, 2011 09:14

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! :lol:

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! :D
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