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Karl's Sausage Factoid

StriperGuy Dec 29, 2007 06:02 PM

Buddy of mine was at Karl's trying to pick up some smoked pork chops; sadly they were sold out. They told him that around the holidays it is hard to keep up because IT TAKES A WEEK in the smoker to smoke the pork chops. Holy cow, how's that for slow food?

  1. applehome Jan 1, 2008 05:22 PM

    They are Kassler Rippchen - same as German Metzgers have been making for centuries - whole smoked loins, bone-in - perfect for a roast as is, or slice for your choucroute garni. While you're there, pick up some double smoked bacon, bauernwursts, bratwursts and a jar of sauerkraut. A nice fruity riesling spatlase or pinot gris to cook the choucroute with and a nice dry riesling kabinett to drink would be essential...

    1. s
      SSqwerty Jan 1, 2008 07:14 AM

      What do you do to cook them and what do you serve them with?

      3 Replies
      1. re: SSqwerty
        Aromatherapy Jan 1, 2008 08:51 AM

        Cook them like unsmoked chops. They're not overwhelmingly smoky or anything. For more start a thread on Home Cooking.

        1. re: SSqwerty
          StriperGuy Jan 1, 2008 08:57 AM

          I agree, just like regular chops. That said, my buddy puts a whole rack 6-8 whole chops uncooked on his grill at once and cooks for an hour or so low and slow. Basically a whole smoked bone on pork roast. WOW.

          1. re: SSqwerty
            Infomaniac Jan 1, 2008 10:19 AM

            I like them with a nice braised cabbage.

          2. Luther Dec 29, 2007 08:03 PM

            Really? You'd think that would make for an inedibly smoky piece of meat.

            7 Replies
            1. re: Luther
              StriperGuy Dec 30, 2007 05:29 AM

              Not if they are doing a slow, mostly cold smoke, and finishing at the end with a hotter smoke.

              1. re: StriperGuy
                Luther Dec 30, 2007 05:40 AM

                Are these pork chops dried in the process (like, do they require moisture to be added during cooking)? I'm curious as to why one would smoke meat for a week to achieve a "normal" amount of smoke that could be accomplished in less time.

                1. re: Luther
                  StriperGuy Dec 30, 2007 06:27 AM

                  Give 'em a call and ask. Sure they are using some recipe that was handed down. The "Week" might include 2-3 days of brining, who knows. Keep in mind they do smoke the entire rack whole.

                  1. re: StriperGuy
                    Luther Dec 30, 2007 09:05 AM

                    Ahh, got it.

                    1. re: StriperGuy
                      StriperGuy Dec 31, 2007 12:25 PM

                      Got a further clarifcation from my buddy the Karl's fan. They are in fact cold smoked, i.e. not cooked when you get them. It could easily take several days, even a week, to cold smoke a rack of pork chops that thick.

                    2. re: Luther
                      Aromatherapy Dec 30, 2007 07:22 AM

                      No, they are not dry at all. Don't care how they do it, love the result.

                      1. re: Luther
                        junior coyote Dec 30, 2007 12:20 PM

                        Karl's are the best pork chops that I've ever had.

                  2. Aromatherapy Dec 29, 2007 07:55 PM

                    Thanks for saving me a trip tomorrow. Will wait.

                    1 Reply
                    1. re: Aromatherapy
                      StriperGuy Dec 30, 2007 05:27 AM

                      Not positive they are still out, this was a few days ago. Give them a call.

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