Smoked pork knuckle, especially cold smoked one, is not a popular but definitely worth preparing cured meat. It’s long-lasting and after smoking can mature in a cool place. Try it!
Ingredients:
pork knuckle (I used rear part) - 4kg
Pickling sauce (for every kg of pork knuckle):
30-35g of curing salt
1 bay leaf
5 grains of pimento and
0.5 liters of boiled and cooled water.
Garlic can be added.
Time of pickling: 6-10 days
Cold smoking in circa 25°C
Time of smoking: 4-5 days
Cycle of smoking: the first day- until you see the color, circa 12 hours and then 4-6 hours a day.
The look of the meat will tell when it’s time to stop.
After smoking, hang at room’s temperature for 1-2 days.
The next step is a cold store, airy pantry, time of maturing no shorter than 7 days. This cured meat is long-lasting.
Alternative smoking: 3-5 hours of hot smoking and 1-2 days at room’s temperature - for quick consumption.
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16 сен 2024
