Kassler Rippchen - Cured and smoked pork rib roast. The roast was cured for two weeks and then cold smoked for 12 hours using the Amazen smoke tube. The meal was apples, onions, homemade sauerkraut, homemade tasso (recipe called for bacon, but we did not have any on hand) and Riesling wine from our home winery. The chops were simmered for an hour in the above and served with potato dumplings.
