Ham knuckle smoked in aspic

Ingredients for 1 servings:

• 1 kg pork knuckle(s) (hind knuckle)
• 100 g curing salt
• 1 liter of water
• 50 g gelatin, ground
• 1 tsp vinegar (wine vinegar)
• 1 pinch of sugar
• 1 pinch of salt
• possibly bay leaves
• possibly juniper berries
• possibly wine, white

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

great for preserving in jars or cans

The recipe is for about 1 kg, so be careful with the salt. First, make a 10% brine with water and curing salt. Place the pork knuckle in a suitable container, pour the brine over it, and cure for a good 5-6 days. This is best done in the refrigerator or a cold cellar. If you like, you can add bay leaves or juniper seeds. After curing, rub the meat dry and smoke it in hot smoke at 60°C for a good 30 to 40 minutes. Then carefully remove the meat from the bone. Prepare the jars or cans, checking the lids carefully. Place the meat in the prepared jars or cans. Allow the gelatin to swell in cold water as usual, then heat it in a water bath at 60°C. You can now adjust the flavor to your liking with sugar, table salt, and even white wine vinegar. A splash of white wine also works well; I usually add a dash of liquid seasoning. Fill the jars or cans with this mixture to about 2 cm below the rim. Put the lid on and put it in the canning machine. We prefer 230g jars or 500g cans. Keep the canning temperature low, as this can damage the gelatin. We achieve good results at 90°C and 120 minutes. Please note that this does not produce a full can! Store in a cool cellar and use promptly.