In this recipe, I will show you how to make a juicy smoked ham from pork. For this German delicacy (Kassler ham), you only need fresh pork, curing salt, and a way to smoke the ham. The result is a delicious, smoky ham that is perfect for sandwiches or as a side dish.

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Recipe for Smoked Pork Loin

Ingredients:

2 kilograms pork loin
4 liters water
360 grams curing salt
Optional: bay leaf, garlic, juniper berries, peppercorns
Instructions:

Prepare the curing brine: Dissolve 360 grams of curing salt in 4 liters of water to create a 9% curing brine. The curing salt can be dissolved in one liter of hot water first and then added to cold water.

Curing: Use a curing syringe to inject 400 ml of curing brine (approximately 20% of the meat's weight) into the meat every 5 centimeters. This enhances and speeds up the curing process.

Soaking: Place the pork loin in the bucket with the curing brine, ensuring it is completely covered, and cure in a cool place for 3 days. After curing, the meat should have a firmer texture and a slightly paler color.

Desalting: Remove excess salt by soaking the pork loin in cold water for at least 2 hours. Change the water several times to prevent an overly salty taste.

Smoking: Smoke the pork loin in a smoker at 80-100°C for about 4 hours until it reaches a core temperature of 68°C. If the meat will be cooked or roasted later, a core temperature of 54°C is sufficient. Caution: The core temperature should not exceed 68°C to prevent drying out of the meat.

Enhance the flavor: For additional flavor, you can add bay leaves, garlic cloves, juniper berries, and peppercorns to the curing brine. During smoking, mix the smoking wood chips with dried herbs to further intensify the flavor.