KASSLER CHOPS . CURED AND SMOKED

Here is my recipe version of how to make tasty Kassler Pork Chops. They are fantastic bits to have on a braai and then served with a salad and potato bake.

The meat to use is Pork loin with out the belly and skinned.

The amount of brine to use depends on the size of the loin. The loin must be totally submerged. It is a good idea to make more brine than what you need.
For convenience this brine mix is per litre of water so it goes as follows;
1 litre of water cold water 5 degc
85gram Kosher salt or sea salt
55grams sugar white or brown
10gran sodium nitrite.(no1 Cure)

Inject the muscle with the brine quite thoroughly or until the weight of the meat has increased by about 25%.
Then we are ready to make up the seasoning.
For every 5 litres of brine add the following amount of seasoning;
Half an onion
1 level table spoon of black pepper
1 level table spoon of coriander.
some bay leaves

These seasoning values or amounts are not critical and are pretty conservative so if you make up a bit more or a bit less it is not going to ruin anything.
Boil all of these up in a pot to bring out the flavour then cool it down with some ice cubes and add it to the brine and mix it around .
Put it in the refrigerator.
After 36 hours it will be ready for smoking.
Dry it until it is dry to the touch and then smoke for about 2 hours at about 83 deg c or until the core temp of the thickest part of the meat is 63 deg c.
Remove it from the smoker cool it down and refrigerate