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Boiled-smoked shank looks very appetizing and has soft and juicy meat. It can be prepared at your summer cottage on the grill or in a city apartment in the oven or on the stove. It is almost impossible to spoil it, it is always a win-win option for guests.
You can serve smoked pork with mustard, sauerkraut, spicy carrots and much more.
Benefits and calorie content of boiled smoked shank
Smoked products are not considered healthy products, since wood smoke contains carcinogens. In addition, pork knuckle is a fatty and high-calorie product. Therefore, it is recommended to eat this dish in small quantities.
This meat contains vitamins of group B (1, 2, 5, 6, 9, 12), E, PP. The composition includes macroelements (manganese, fluorine, chromium, copper, iron, zinc) and microelements (sulfur, potassium, phosphorus, calcium, magnesium, sodium, chlorine).
The calorie content of smoked-boiled shank is 260 kcal per 100 g of product.
Nutritional value of the product (100 g):
- proteins – 17 g;
- fats – 19 g;
- carbohydrates – 0 g.
Features of preparing boiled-smoked shank
To prepare boiled-smoked shank, you first need to boil it in water with spices, then send it to the smokehouse.
Since pork cooks for quite a long time, long smoking is not required. Therefore, the boiled-smoked shank recipe is ideal for cooking at home. Thanks to complete heat treatment, the product is safe. Even inexperienced and novice smokers can cook it.
Most often, boiled-smoked pork knuckle is prepared at home using a hot method, which also makes the work much easier. It is best to do this in a smokehouse, but if you don’t have one, then in a regular oven.
The easiest option in an apartment is to use liquid smoke. To do this, you need to coat the shank with flavoring and leave it in the refrigerator for a day. Then put it in the oven to bake. Thanks to the liquid smoke, the meat will acquire a smoked smell.
It is best to smoke meat outside the city, in the fresh air.
Selection and preparation of shanks
For smoking, it is better to take the back leg, which has a large amount of meat. You need to inspect it carefully before purchasing. The skin should be elastic, without stains or damage. The cut of fresh pork is pink, with a thin layer of white fat. The meat should not have any foreign odors.
There are different recipes for boiled-smoked pork knuckle.
It is often smoked along with the skin. First you need to singe it, then wash it thoroughly using a stiff brush.
You can smoke a shank without skin by carefully cutting it off.
Some smokers prefer to cut out the bone. After boiling, the pulp is rolled up, tied with twine and sent to the smokehouse.
Pork shank is a relatively inexpensive but meaty part of the carcass.
How and how long to cook the shank before smoking
The shanks are first boiled in water with the addition of salt, garlic, bay leaf, allspice and black peppercorns. You can add other ingredients to the broth to suit your taste. It can be onions, carrots, coriander, cloves, rosemary, star anise.
Cooking time: 1-2 hours over low heat.
Cooking process:
- Place the prepared shanks in a saucepan and add water until they are completely covered.
- Add all prepared ingredients and salt. Do not peel the onions and garlic. Cut the head of garlic into 2 halves crosswise. Use the amount of salt to taste. It is important that it tastes good in the broth, but at the same time it is not over-salted.
- Bring to a boil and cook for at least 1 hour. Add water if necessary.
- Check the meat for doneness using a wooden skewer - it should go in easily.
- Turn off the stove and let the shanks cool completely in the broth so that they absorb the flavors of the marinade. Then you can start smoking.
To boil pork shanks, you can use various vegetables, seasonings, herbs, roots
Classic recipe for boiled smoked shank
This is the simplest recipe for boiled-smoked shanks for a smokehouse.
Ingredients:
- pork knuckle – 3 pcs. (approximately 4 kg);
- water – 5 l;
- salt - to taste (on average - 1 tbsp per 1 liter of water);
- onion – 1 pc.;
- hot pepper – ½ pod;
- garlic – 1 head;
- a mixture of dry herbs.
Cooking method:
- Prepare the shanks and boil them in water, then cool.
- Prepare the smokehouse. Pour 6 handfuls of wood chips (a mixture of cherry and alder) into the bottom.
- Line a tray with foil and place it on the wood chips.
- Install the grill and place the shanks on it. Close the smokehouse with a lid.
- Light up the grill.
- Install a smokehouse on it. You need to try to ensure that the fire is distributed evenly.If there is a water trap, pour water into it.
- Wait until smoke comes out of the pipe in the smokehouse lid and start counting the time. Since the meat was boiled, it will not take long to smoke. After about 30 minutes, remove the lid and check for doneness. Pork legs should be an appetizing rosy color. Leave them in this position for 10-15 minutes to remove excess moisture.
- After 10 minutes, remove the smoker from the grill and allow the finished product to cool and absorb the aromas.
- The product is ready to use.
Boiled smoked pork knuckle marinated in beer
The taste of meat will be exquisite if you boil it in beer with onions and spices before smoking.
Ingredients:
- pork knuckle – 1 pc.;
- beer – 1.5 l;
- onion – 1 pc.;
- bay leaf – 2 pcs.;
- salt.
Marinating shanks in beer is a proven technology for obtaining a tasty product
Cooking method:
- Place the pork in the pan and pour in the beer until it covers.
- Add onion, salt, bay leaf and place on the stove.
- After boiling, reduce heat and cook for 1-1.5 hours, depending on the size of the shank.
Recipe for boiled smoked shank marinated in adjika
Pork knuckle will acquire a piquant taste if you use spicy adjika to marinate it.
To prepare you will need one shank, black peppercorns, garlic, bay leaf and hot adjika.
Preparation procedure:
- Prepare the pork.
- Place in a saucepan and add cold water to completely cover the pork.
- Let it cook for 1-2 hours, skimming off the foam.
- After removing the foam, add salt and peppercorns and bay leaf.
- When the cooking process is over, remove the shank from the pan, let the broth drain and cool to such an extent that you can handle it with your hands.
- Cut the garlic cloves into halves.
- Make cross-shaped cuts on the skin, stuff it with garlic and rub with adjika. Leave to marinate for several hours. You can put it in the refrigerator overnight.
- The next day you can send it to the smokehouse. If you don’t have it, you should cook the boiled-smoked shank in the oven.
Storage rules
A homemade hot smoked product cannot be stored for a long time. In the refrigerator at a temperature of 2 to 4 degrees, it can last for a maximum of 3 days. It is not recommended to place it in the freezer, since the structure of the meat changes after defrosting and the taste deteriorates.
Conclusion
Boiled-smoked shank is considered a universal product. It is good for making sandwiches. It can be served as an independent dish in the form of slices, including on a holiday table. It goes well with cabbage, potatoes, hot sauces, and leaves. It can be added to soups and salads. It is especially often used as a snack for beer.
