I have not posted any of my smokes for quite some time but I still lurk here and am still absorbing information. I figure I owe you a Q-view though since I owe this one to what I've learned here. Thanksgiving weekend I smoked one Canadian Bacon, some Hocks, and my attempt at Kassler Rippchen(German smoked pork chops). I used Pops Brine for the Bacon and Hocks. I used used his minimum sugar and salt. For the Rippchen I used a recipe I found on the internet. It doesn't seem like the Germans are keen on sharing their brine recipes! I brined all of the meat for 14 days. Just out of the smoke. I let it all rest overnight before cutting. This was, by far, the best CB I ever smoked. I'm kicking my self for not making more. My wife and I devoured this in just a few days. The first cut on the Kassler Rippchen looks very promising. 9 Beautiful chops! I turned them over to my bride, a German native, and she tossed them straight into the kraut. She always uses sweet kraut. She said that these were the best Rippchen she has had in the states. I'm happy with that. Here is the recipe I found for the chop brine. I used sage as I had a bunch of it in the garden and I only used a few cloves of garlic. I wanted to post the link but I don't want to step on any toes here. Let me know what is right. It isn't a smoking site. Ingredients: 1 Bone in Pork Roast ( i used a 6 bone about 3 lb. roast) Brine , (marinade or cure) 4 cups water 3 tablespoons Kosher Salt 2 tablespoons sugar 1 teaspoon pink curing salt 1 tablespoon juniper berries 1 tablespoon corriander seeds Small handful of Sage leaves, Marjoram or Thyme or 8 bay leaves crushed ( may use sage or thyme also) 12 garlic cloves crushed 1 half sliced white onion I don't know why these photos are posting upside down. I am unable to fix it.