Advice 1: 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.
How to smoke pork
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.
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.
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.
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.
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.
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.
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.
On average, the process of Smoking pork shank takes 5-8 hours.

Advice 2: How to cook pork shank German in a pressure cooker

If you really want to pamper yourself with tender meats of pork shank, and time to cook a little, you can use a pressure cooker. With its help, the meat will be ready in just 45 minutes.
How to cook pork shank German in a pressure cooker
You will need
  • - Apple;
  • - a large onion;
  • - 5 buds cloves;
  • - 2 carrots;
  • two Bay leaves;
  • - the sprig of thyme and rosemary;
  • - a glass of white wine;
  • water;
  • Sol.
In a pressure cooker you need to put the pork knuckle. Wash apples, peel and cut into large pieces. Onion peel, stick it in the clove flower buds. Peel the carrot and add to the shanks in the pressure cooker along with the apples, onion, Laurel leaves and herbs.
Pour into the pressure cooker with wine and water, to she completely closed the pork knuckle. Season with salt to taste.
After 45 minutes, the knuckle will be ready. She needs to get a little cool, separate the meat from the bones and skins. Serve beautifully cut meat need warm.
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