Content
Hot smoked shank is a delicious delicacy that you can prepare yourself. It is more convenient to do this in the country, but it is quite possible in the conditions of a city apartment. This dish can be included in everyday and holiday menus. It is suitable for making slices, sandwiches, and also as an ingredient in salads.
Smoked drumsticks have an appetizing appearance
Calorie content and benefits of the product
The nutritional value and calorie content of pork shank are presented in the table.
| Composition per 100 g |
Proteins, g | 18,6 |
Fat, g | 24,7 |
Carbohydrates, g | 0 |
Calorie content, kcal | 295 |
There are many useful elements in the chemical composition:
- vitamins: groups B, E, PP;
- iron, phosphorus, calcium, magnesium, copper, iodine, fluorine.
This part of the mascara contains a lot of collagen, which is beneficial for cartilage and bone tissue. It provides joint mobility.
Principles of smoking shank
Smoking is the treatment of products with smoke resulting from smoldering sawdust. The shank can be smoked in different ways - hot or cold. In addition, they do cook boiled-smoked and smoked-boiled pork.
The easiest way is to smoke a hot smoked pork knuckle at home. This method is technologically simple, does not take much time and is safe due to the fact that the meat undergoes full heat treatment and reaches culinary readiness. The smokehouse is a chamber for products with a tray, grate and a tight lid. It can be of different sizes and shapes, production or homemade. The principle of operation is simple - the chamber with sawdust and meat is placed directly on the fire source and the product is brought to readiness.
Cold smoking is a long and complicated process. It is very important to pre-salt the product well - already at this stage it should be completely ready for use, and in the smokehouse it will only acquire a specific aroma. Often at home, pork is boiled first. To prepare such a delicacy, a cold smoked smokehouse is required. It is a container for products and a combustion chamber located at a distance of 1.5 m. They are connected by a chimney, which is often underground. While the smoke passes through the pipe to the container with meat, it will cool down to the desired temperature (19-25 degrees). A simpler option for domestic use is a smoke generator. This device for the formation and transport of smoke into the chamber with products greatly facilitates the process of cold smoking. The smoke generator consists of a cylindrical body, which is also a sawdust combustion chamber, as well as a pipe for supplying smoke, an air duct nozzle, a removable bottom with a chamber for ash and tar, a compressor, a cover with clamps.
The principle of operation of the smoke generator is quite simple.
How to choose and prepare a shank for smoking
For smoking, it is recommended to choose the shank of the back leg, which has more meat than the front.
Pay attention to the appearance of the lower leg. The skin should be free of damage and stains. If the meat is fresh, it is firm and elastic.If you press on the skin, you can feel how it bounces, and the dent quickly disappears.
For smoking, it is better to choose the shank of a young animal. The color of this pork is light pink. The fat layer is small, white. The old animal has dark meat, yellowish fat - it is more suitable for making broth or minced meat.
You definitely need to evaluate the smell. It doesn't have to be unpleasant.
For smoking, you need to choose a fresh drumstick with a thin layer of bacon
The shank is most often smoked along with the skin. First, it must be scorched and scraped with a knife, then rinsed thoroughly using a stiff brush or brush. If you do all this, the skin will be better marinated and softer.
If desired, the skin can be cut off, but it is better to leave the fat. In this case, the smoking process will take less time.
Some leave the skin, but cut out the bone, wrap the rest with a roll, and tie it with twine.
Pickling
Pork must be marinated before smoking. To do this, you need to prepare a brine from the following ingredients:
- cold water - 3 liters;
- salt - 250 g;
- black peppercorns - 1 tsp;
- sugar - 50 g;
- bay leaf - 2 pcs.;
- cloves - 6 pcs.
In addition, you will need 4 garlic cloves.
For pickling, use spices to your liking.
Pickling procedure:
- Mix salt and sugar.
- Grind black peppercorns, cloves and bay leaves in a mortar.
- Combine all marinating ingredients.
- Bring the water in a saucepan to a boil, pour in the prepared mixture, boil again, reduce heat and cook for five minutes. Remove the marinade from the stove and cool.
- Cut the garlic cloves into slices.
- Put the prepared shanks and garlic in a pickling container.
- Pour the cooled brine over the pork and stir. The meat must be completely marinated.
- Cover the container with a lid and refrigerate for four days. During this time, turn the shins several times.
- At the end of marinating, the shanks must be dried at room temperature on a wire rack or, tied with twine, and hung. Drying time is 5-6 hours.
After that, you need to start the smoking process.
Hot smoked pork knuckle
Hot smoking is the treatment of meat with hot smoke. The temperature ranges from 80 to 110 degrees.
How to smoke a shank in a hot smoked smokehouse
After pickling in brine, the drumstick must be dried. Do not put wet meat in the smokehouse - excess moisture will prevent smoke from getting inside.
To prepare smoked shank in a hot smoked smokehouse, you will need alder and cherry chips. You need to take about 6 large handfuls. In addition, you can add juniper twigs.
Pour wood chips onto the pallet of the smokehouse, cover with foil on top. Put the knuckle on the grate.
Kindle firewood in the grill. Put a smokehouse on it, close the lid. If there is a water seal, fill with water.
Smoke over medium heat. Time to start counting from the moment smoke appears from the branch pipe in the lid. Shank smoking time - from 40 to 60 minutes. After that, open the lid, remove the foil, leave the meat on the grill for another 10 minutes. This is necessary to remove excess moisture. Then remove the camera from the heat and cool the finished product. Put the cooled shank in the refrigerator for a day - this way it will acquire a more pronounced aroma and will be tastier.
Any suitable container can be adapted for hot smoking
Recipe for smoking raw smoked shank
To prepare a raw smoked shank, you need to be patient. First of all, it needs to be salted - it will take several days. Then dry for at least 10-12 hours. After that, smoke in a cold way at 22 degrees for several more days.
The following ingredients are required:
- pork knuckles - 4 pcs.;
- water - 2 l;
- salt - 200 g;
- garlic - 4 cloves;
- bay leaf - 4 pcs.;
- mustard powder - 8 tsp;
- black peppercorns - 15 pcs.
Cooking procedure:
- Pour cold water into a saucepan. Do not heat or boil.
- Cut the garlic into slices.
- Put salt, garlic, pepper, bay leaf, mustard powder into the water. To stir thoroughly.
- Put the shanks in the marinade.
- Refrigerate for 6 days.
- After 6 days, remove the shins from the brine, rinse with running water, tie with twine, hang to dry for a day.
- Then place them in a cold smoked smokehouse.
- Smoke pork knuckle for 3 days.
- Hang to dry for 12 hours. After that, you can eat it.
Raw smoked drumsticks have gone through a more gentle cooking process
How to smoke a shank with Dijon mustard
Dijon mustard is used for the preparation of the glaze, which is used to cover the shank before being sent to the smokehouse. So it gets a spicy taste and beautiful appearance.
The following ingredients are required:
- pork knuckle - 3 pcs.;
- water - 3 l;
- salt - 250 g;
- Dijon mustard - 2 tsp;
- natural honey - 3 tsp.
Cooking procedure:
- Prepare a shank for smoking: scorch, scrape with a knife and rinse.
- Prepare the marinade. Pour water into a saucepan, add salt, put on fire, wait for a boil, remove from the stove, cool.
- Pour over cooked marinade, refrigerate overnight.
- Drain the brine, rinse the shanks with water and hang to dry.
- Prepare the glaze from Dijon mustard and natural honey, apply to the pork drumsticks.
- Smoke the knuckles in a hot smoked smokehouse until tender.
Smoked products in honey-mustard glaze look especially appetizing
How to smoke a knuckle at home
You can cook hot smoked pork knuckle at home in a mini-smoker on a gas stove.
For 1 kg of pork, ingredients are required in the following quantities:
- garlic - 15 g;
- bay leaf - 3 pcs.;
- ordinary salt - 15 g;
- nitrite salt - 15 g;
- zira - 1/3 tsp;
- star anise - 1/3 tsp;
- black pepper - ½ tsp.
Cooking procedure:
- Place the shanks in a suitable container.
- Fill with cold water so that they are completely covered.
- Drain the water into a saucepan, add all the ingredients except the garlic to it, put on fire, wait for a boil, remove from the stove and cool.
- Peel the garlic, pass through a press, add to the container with the shanks. Then pour in the cooled marinade, close the lid and put in the refrigerator for 4 days. The pork should be completely submerged in the brine. In the process of pickling, they need to be turned over several times.
- Drain the marinade, wash the shanks with water.
- Tie each with twine and hang on hooks to dry for at least 3 days.
- Turn on the stove, put the smoking chamber on the fire. Pour 4-5 handfuls of wood chips onto the bottom, place a pallet on it, then install the grate, put the shanks on it, close the lid tightly.
- When smoke appears, put on a pipe for removing smoke and heat the chamber to 100 degrees. Reduce heat, smoke for 1.5 hours at 95 degrees. The smoking time may be slightly shorter or longer, depending on the size of the steering wheel.
- Then turn off the stove and let the pork cool to 55-60 degrees. After that, remove the lid, take out the shanks and cut the twine.
- To make the meat and skin softer, it is recommended to boil it slightly after smoking.
Hot smoked pork turns out to be soft and tender
Smoking shank at home in the oven
The simplest hot smoked pork shank recipe is cooking with liquid smoke in the oven.
The following ingredients are required:
- pork knuckle - 1 pc.;
- sugar - 1 tsp;
- salt - 1 tbsp. l .;
- garlic - 4 cloves;
- liquid smoke - 8 tsp;
- ground pepper - 1 pinch.
Cooking procedure:
- Prepare the shank, put it in a suitable container.
- Dissolve the salt in a little water, pour it into a bowl with pork. Top up with clean water so that the meat is completely covered. Leave in the refrigerator for 1-2 days.
- Remove the pork from the brine and pat dry with a paper towel.
- Chop the garlic, add sugar, pepper and mix. Pour in liquid smoke.
- Apply the prepared mixture to the shank, carefully coating it on all sides.Put it in the refrigerator for 2 hours.
- Place the drumstick on the oven rack with a baking sheet underneath. Another option is to wrap the pork in foil.
- Bake until tender, turning over and pouring over the allocated juice. If it is cooked in foil, half an hour before the end of the cooking process, it must be unrolled so that it turns brown and takes on a more appetizing appearance.
- Remove the knuckle from the oven, cool completely. After that, you can serve it on the table. It should be tender and juicy.
Shin in the oven with liquid smoke - the simplest option for smoking
How to smoke a cold smoked shank
According to this recipe, the pork knuckle for cold smoking must first be boiled.
The following ingredients are required:
- pork knuckle - 3 pcs.;
- salt to taste;
- sugar - 2 tbsp. l .;
- onion - 1 pc.;
- garlic - 6 cloves;
- dark beer - 1 l.
Marinating drumsticks in beer is a popular way to prepare for smoking
Cooking procedure:
- Place the prepared knuckles in a suitable dish. Add the peeled large onion, cut into quarters, the unpeeled garlic cloves, crushed with the flat side of a knife blade, salt and sugar. Pour in beer. If it does not completely cover the pork, add water. Leave it overnight.
- The next day, light the brazier, install a cauldron on it. Pour beer marinade into it, add water, pour a spoonful of salt.
- When it boils, put the shanks, simmer at a low boil for 40 minutes. The meat should be cooked, but not boiled.
- Take the pork out of the cauldron, tie it with twine and hang to dry for 1 hour.
- Move the shanks to a cold smoked smokehouse for 6 hours.
How much shank to smoke
With hot smoking, the process will take several hours.
It will take several days to cook cold smoked pork.
Storage rules
Cold smoked rolls have a longer shelf life. They can lie in a common refrigerator compartment for up to 7 days.
Hot-cooked products have a short shelf life - no more than 2-3 days in the refrigerator.
For storage, the shin must be wrapped in parchment, foil or placed in a plastic container.
Conclusion
Hot smoked shank is the best option for home cooking, especially for novice cooks. The cold method is more suitable for experienced smokers.
