How to smoke pork

Knuckle – the part of a pig carcass as it is called the Shin or knee. The famous boar knee – nothing like a knuckle. In the knuckle not so much fat, enough meat, but the hides, tendons and ligaments, so it needs a long preprocessing. Smoked knuckle is able to give piquant taste and aroma of nourishing soups and hearty side dishes.

You will need

• • outdoor grill;
  • 2 aluminum molds for cake;
  • brush meat;
  • chef's twine;
  • salt;
  • with a sharp butcher's knife;
  • chips of tree fruit species;
  • pineapple juice and honey or maple syrup and Dijon mustard;
  • 2.5 kg pork knee;
  • the meat thermometer.

Instruction

1. Preprocessing rulerule rinse thoroughly under running water. Nagradite hard skin and gently remove it, being careful not to touch the subcutaneous fat on the knuckle of his little. Tie drumsticks with twine.
2. If you want to smoke a shank in the shoes, you must also carefully wash it under cold water, but preferably with a stiff brush. Then put the drumsticks in a pot of cold water and bring it to a boil. Boil for 1 minute. Drain and rinse pork under cold water.
3. Prepare a brine of 3 quarts of water will need 1 Cup of salt. Mix the brine in a large pot, place shank and leave to proclivities in a cool place. Ensure that the brine completely covers the meat. After 5 - 6 hours replace the brine to fresh. After 6 hours, the briskets will be ready. Prior Ambassador will allow the meat longer to deteriorate and make it softer.Remove briskets from brine, rinse, dry with paper towel and leave on for 10-15 minutes for final drying.
4. Preparation grilling Soak wood chips in cold water at least 1 hour. Put it in an aluminum mold for cakes, cover with the second form, fix the edges and make the top of the container openings for the smoke.Heat the grill up to 110 ° C. Put the dishes with chips on the coals.
5. Kopcheniya 1 part pineapple juice and 3 parts honey and 1 part Dijon mustard and 3части maple syrup in a separate bowl. Cover the shank with glaze and place on the grill for Smoking. Insert into the thickest part of the drumstick meat thermometer.
6. Every 30 minutes turn the shank and apply a new batch of glaze. Smoke ham until, until the temperature of the meat not достигнет75-80oC. The higher the temperature, the softer will the knuckle, but do not get carried away – at a temperature of 80oC meat to start to pull away from the bone.