The shank is part of the pork carcass, also called the drumstick or knee. The famous boar knee is nothing more than a knuckle. There is not much fat in the shank, there is enough meat, but most of all the skins, tendons and ligaments, so it needs a long pre-processing. Smoked shank can add a piquant taste and aroma to rich soups and hearty side dishes.
It is necessary
-
- open grill;
- 2 aluminum cake tins;
- meat brush;
- cook twine;
- salt;
- sharp butcher knife;
- chips from fruit trees;
- pineapple juice and honey or maple syrup and Dijon mustard;
- 2.5kg pork knee;
- thermometer for meat.
Instructions
Step 1
Shank pretreatment Rinse the shanks thoroughly under running water. Pull up the tough skin and carefully remove it, trying not to touch the subcutaneous fat - there is not much of it on the shank. Tie your shins with twine.
Step 2
If you want to smoke the shank in the skin, then you must also thoroughly rinse it under cold water, but preferably with a stiff brush. Then place the drumsticks in a saucepan of cold water and bring to a boil. Simmer for 1 minute. Drain and rinse the shank under cold water.
Step 3
Prepare the brine - for 3 liters of water you need 1 glass of table salt. Mix the brine in a large saucepan, place the shanks in there, and leave to salt in a cool place. Make sure that the brine completely covers the meat. After 5-6 hours, replace the brine with fresh one. After another 6 hours, the shanks will be ready. Pre-salting will keep the meat from spoiling for longer and will make it softer. Take the shanks out of the brine, rinse, dry with a paper towel and leave for 10-15 minutes to dry completely.
Step 4
Preparing the grill Soak the wood chips in cold water for at least 1 hour. Place it in an aluminum baking pan, cover with a second baking pan, secure the edges and poke smoke holes in the top container. Heat the grill to 110 ° C. Place the wood chips on the coals.
Step 5
Smoking Mix 1 part pineapple juice and 3 parts honey, or 1 part Dijon mustard and 3 parts maple syrup in a separate bowl. Cover the shanks with glaze and place on the grill. Insert a meat thermometer into the thickest part of the lower leg.
Step 6
Flip the shanks every 30 minutes and apply a new glaze. Smoke the ham until the meat reaches 75-80 ° C. The higher the temperature, the softer the shank will turn out, but do not get carried away - at a temperature of 80 ° C, the meat can begin to flake off from the bones.
