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To marinate a shank for smoking, you must not only follow the recipe exactly, but also know some of the intricacies of working with meat. For example, it is important to choose a fresh product without falling for the tricks of dishonest sellers, as well as to properly skin it. Experienced cooks know how to marinate a knuckle (pork) for smoking (hot or cold) and how to properly process meat after salting and are ready to share their knowledge.
Selection and preparation of the main ingredient
Before pickling a shank for smoking in a smokehouse, you need to make sure that the main ingredient meets certain quality standards:
- Product appearance... Good quality meat should be firm but quite elastic. If, when you press on a piece, a dent is instantly smoothed out, it is fresh. The dimple of the finger will not disappear if the product has been in the store for a long time.
- Color... A dark lump with yellow fat - clear signs of a product that is not fresh. The pink pork piece with white veins is the best choice for soft and tender dishes.
- Aroma of goods... Be sure to sniff the part before buying it. If the product has a rotten smell, it is best to refrain from buying. Fresh meat shouldn't be suspicious.
Before you start pickling, be sure to burn the skin over the gas and then peel it off with a knife. To add extra softness to the product, some cooks recommend soaking the meat in milk for several hours.
Methods for salting the knuckle for subsequent smoking
There are two main ways to pickle pork at home:
- «dry»- the meat is rubbed with salt and spices, then put into a container and sprinkled on top with a small amount of salting (aged from 9 to 11 days);
- «wet"- to process the product, a marinade prepared according to a specific recipe is used (it must be kept for 3-12 hours).
The second option is best used if there is no time for a long wait. "Dry" salting guarantees a richer and brighter taste.
How to salt a shank for smoking
To salt a pork shank for smoking, you need to know in what proportions salt and spices should be added, exactly how long the meat will need to stand. Below are some recipes that will address these issues. It is important to keep in mind that sometimes an older product requires a longer processing time in spices.
Dry salted shank before smoking
It is important to rub the meat part thoroughly with salt and spices.
The ambassador of the hot-smoked shank should start with the preparation of the meat piece. After removing the skin and processing the product in milk, it is necessary to cut it into small layers (1.5-2 cm thick) and rub it with salt. Other aromatic spices (rosemary, pepper) can also be applied if desired. After that, the meat is laid out in a plastic bowl or cup in layers, sprinkled with salt on top.It is necessary to keep the product in this form for 9-11 days, after which the dish is considered ready for hot smoking.
How to salt a shank for smoking with Provencal herbs
You can serve the finished dish with herbs and fresh vegetables.
Ambassador with Provencal herbs is not much different from the method described above. A mixture of the following products can be used as spices:
- salt - 250 g;
- sugar - 50 g;
- rosemary - 20 g;
- basil - 20 g;
- thyme - 15 g;
- peppermint - 10 g;
- black pepper (peas) - 1 tsp
Do not be afraid to experiment by adding oregano or marjoram to the list of herbs. It is almost impossible to spoil the taste of pork shank with such spices. Also, there is nothing wrong with removing the Provencal spice from the ingredients that you don't like.
How to salt pork shank with garlic for smoking
The meat part cooked in garlic marinade has an attractive appearance and pleasant smell
Fans of spiciness will appreciate the recipe for salting a shank with garlic pre-rubbing the meat. However, it is important not to overdo it here - for every 1.5 kg of fillet, no more than 4 cloves of garlic should be used. For the convenience of rubbing, it is recommended to crush the product in a meat grinder or finely chop it with a knife. Then simply process the meat with salt and your favorite spices.
How to pickle a shank for smoking
There are several recipes for marinating pork shank for hot smoking. The taste of the finished product will depend not only on what ingredients were used in the marinade, but also on the time the meat is kept in water with spices. There are several popular recipes worth checking out.
Classic marinade for pork shank for smoking
Always allow enough time to marinate meat.
This hot-smoked pork shank marinade can be safely called the most popular of all. To prepare the brine you will need:
- water - 2 l;
- salt - 12 tbsp. l .;
- garlic - 10-12 cloves;
- a mixture of peppers (red, black, allspice) - to taste;
- bay leaf - 10-12 pcs.;
- favorite spices (basil, rosemary) - to taste.
First, you need to dissolve salt in hot water. Then add crushed garlic and pepper mixture to the marinade. Place 3 kg of pre-cleaned shank in a container, then place bay leaves and spices on top. Marinate the meat within 7 hours, after which it should be dried with a paper towel, wrapped in foil and sent to the smokehouse.
How to marinate shank in beer for smoking
The meat in beer marinade turns out to be tender and tasty
Another recipe for marinade for smoking pork shank. It is necessary to rub the meat with salt and spices (as in "dry" salting), then send the product into a bowl and pour over it with dark beer. Next, you need to insist the dish during the day in a cold place.
After this period, take out the pieces of meat, place them in a saucepan, add hot water and boil for 15 minutes. After that, it remains to get the product, grease it with adjika and herbs, and take it to the smokehouse.
Marinade for smoking shank with thyme and paprika
For smoking the product, you should try the thyme and paprika marinade.
Also a fairly simple pickle for preparing a product for smoking. The ingredient list is as follows:
- water - 3 l;
- salt - 200 g;
- a mixture of spices (thyme, basil, paprika, allspice, black pepper);
- garlic - 4 cloves.
It is necessary to keep the knuckle in such a brine for 6 hours, after which the meat is dried for 40 minutes in a warm room, and then sent for smoking.
Processing after salting
After salting, the shank must be heat treated. It is best to use wood shavings or wood chips (burn evenly and slowly) as fuel for the smokehouse, rather than sawdust. Usually meat is cooked for 40-50 minutes, but much depends on the temperature in the smokehouse.As soon as the shank is ready, it is worth extinguishing the fire, but leaving the container with the meat closed for 15-20 minutes so that as much smoke as possible is absorbed. Overexposing the dish is also not recommended, otherwise it will acquire a sour taste.
Conclusion
Marinating a shank for smoking at home is quite simple, these are just a few popular recipes. In fact, there are a lot of options for cooking smoked pork. So do not be afraid to experiment, the finished dish will surely delight the whole family.
