John Myers
Ingredients for 1 servings:
- 1 pork knuckle(s)
- ½ liter of boiled water
- 70 g curing salt
- 1 tsp, heaped spice mix (grill spice)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
The curing salt and water are used to make a brine, in which the shank is cured for 6-7 days. Ideally, this is done in a plastic bag, which is then tied to prevent air leaks so that the shank is completely surrounded by the brine (in the refrigerator). Then it is boiled at 85°C. Fore shank for 2 hours, hind shank for 2.5 hours – do not boil, so it doesn’t become mushy. Season it straight from the water (I use chicken seasoning) and immediately smoke it at 60-90°C for about 1 hour until it is nicely browned. The advantage of a smoked shank is the smoky flavor, and it can be eaten cold, as the rind remains soft. If you have a brine syringe, you can inject the shank. You inject about 20% of the meat’s weight with brine, then put the rest of the brine into a bag with the knuckle as above – this reduces the curing time to 3 days.
Facebook Comments