Jul 18, 20222 min read

Smoked German Cured Pork Knuckle / Eisbein / Ham Hock

Method:

For the Brine:

Ingredients

1/2 cup kosher salt

1 1/2 teaspoons pink salt/Prague Powder, no more.

1 quart water

Pig knuckles (or hocks with rind or skin still attached)

Make enough brine to cover the pork by doubling the recipe if needed. Chill the brine till very cold, then cover the pork with the brine in a plastic container. Leave in the fridge covered for 2 to 5 days depending on how salty you like it. Once out of the brine rinse the pork well to remove all brine and salt. They can now be frozen for later use, or used straight away to smoke on a bbq smoker, or built abd popped in the oven.

Boiling and oven method:

For the Broth:

Ingredients

1 teaspoon marjoram

1 teaspoon bay leaf

1 teaspoon allspice

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon juniper berries

1 teaspoon garlic cloves

1 to 2 onions

1 to 2 carrots

2 teaspoons sugar

Bring water to the boil in a large pot and simmer the pork knuckles for a bit, skimming off the fat and bits coming to the surface. Then add all the spices and veg, and simmer slowly for 2 hours. Drain them, pat then dry and put them in the oven on 180c gas mark 5 for 1 to 1 1/2 hours.

Smoker Method:

Place the raw freshly rinsed and dried pork in a bbq smoker. Use apple wood smoking chips or shavings to smoke the pork with. Regulate temperature at 120c for 8 hours. Then finish off over direct hear from hot coals for a crispy skin. Meat will just drop off the bone, so handle with care.

For order & Delivery's in Panama :

Order your Raw meat products , Smoke Meat , Ham , Snacks , Pastry's , Liver Pate , Jimmy Dean style sausages , Frankfurter , Wieners ,Pork Schnitzel etc.

Products at @TasteofAfrica order online www.tasteofafrica.biz

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Smoked German Cured Pork Knuckle / Eisbein / Ham Hock

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