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To marinate a shank for smoking, you must not only follow the recipe exactly, but also know some of the subtleties of working with meat. For example, it is important to choose a fresh product without falling for the tricks of dishonest sellers, and also to properly peel it. Experienced chefs know how to marinate a pork shank 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 marinating a shank for smoking in a smokehouse, you need to make sure that the main ingredient meets certain quality standards:
- Product appearance. High-quality meat should be dense, but quite elastic. If, when you press on a piece, the dent immediately smoothes out, it is fresh.The finger hole will not disappear if the product sits in the store for a long time.
- Color. A dark piece with yellow fat is a clear sign of a product that is not fresh. Pink pork with white streaks is the best choice for preparing a soft and tender dish.
- Product aroma. You should definitely smell a piece before you buy it. If the product has a rotten smell, it is best to refrain from purchasing. Fresh meat should not cause suspicion.
Before you start marinating, be sure to burn the skin over gas and then peel it with a knife. To add additional softness to the product, some chefs recommend soaking the meat in milk for several hours.
Methods for salting shanks for subsequent smoking
There are two main ways to salt pork at home:
- «dry» – the meat is rubbed with salt and spices, after which it is placed in a container and sprinkled with a small amount of salting on top (aged for 9 to 11 days);
- «wet“- to process the product, use a marinade prepared according to a specific recipe (it must be kept for 3-12 hours).
The second option is best used if there is no time to wait for a long time. “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 you should add salt and spices, and exactly how long it will take to keep the meat. Below are several recipes that will answer these questions. It is important to keep in mind that sometimes an older product requires longer processing in spices.
Dry salting of shanks before smoking
It is important to thoroughly rub the meat part with salt and spices.
You should start salting shanks for hot smoking by preparing a piece of meat. 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 thoroughly with salt. If desired, you can also apply other aromatic spices (rosemary, pepper). After this, the meat is laid out in layers in a plastic bowl or cup, and more salt is sprinkled on top. The product must be kept 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 Provençal herbs
You can serve the finished dish with herbs and fresh vegetables.
Salting with Provençal herbs is not much different from the method described above. You can use a mixture of the following products 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.
Don’t be afraid to experiment by adding oregano or marjoram to the list of herbs. It is almost impossible to spoil the taste of pork knuckle with such spices. There is also nothing wrong with removing Provencal spice from ingredients that you don’t like.
How to pickle pork knuckle with garlic for smoking
The meat part cooked in garlic marinade has an attractive appearance and a pleasant smell.
Spicy lovers will appreciate the recipe for salting shanks with preliminary rubbing of the meat with garlic. However, it is important not to overdo it - for every 1.5 kg of fillet you should use no more than 4 cloves of garlic. To make grating easier, it is recommended to crush the product in a meat grinder or finely chop it with a knife. Then simply treat the meat with salt and your favorite spices.
How to marinate shanks for smoking
There are several recipes for marinating pork shanks 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 was kept in water with spices. It's worth checking out a few popular recipes.
Classic pork knuckle marinade for smoking
You should always allow enough time to marinate meat.
This marinade for hot smoked pork knuckle can easily be called the most popular of all presented. 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 the salt in hot water. Then add crushed garlic and a mixture of peppers to the marinade. Place 3 kg of pre-cleaned shanks in a container, then place bay leaf and spices on top. The meat needs to be marinated for 7 hours, after which it should be dried with a paper towel, wrapped in foil and sent to the smokehouse.
How to marinate shanks in beer for smoking
Beer marinated meat is tender and tasty.
Another marinade recipe for smoking pork knuckle. It is necessary to rub the meat with salt and spices (as with “dry” salting), then place the product in a bowl and pour dark beer over it. Next, you need to infuse the dish for 24 hours in a cold place.
After this period, remove the pieces of meat, place them in a saucepan, add hot water and boil for 15 minutes. Afterwards, all that remains is to take out the product, grease it with adjika and herbs, and take it to the smokehouse.
Marinade for smoking shanks with thyme and paprika
To smoke the product, you should try the marinade with thyme and paprika
This is also a fairly simple brine for preparing the product for smoking. The list of ingredients is as follows:
- water – 3 l;
- salt – 200 g;
- seasoning mixture (thyme, basil, paprika, allspice, black pepper);
- garlic – 4 cloves.
It is necessary to keep the shank in this brine for 6 hours, after which the meat is dried for 40 minutes in a warm room and then sent for smoking.
Treatment after salting
After salting, the shank must be heat treated. It is best to use shavings or wood chips as fuel for a smokehouse (they burn evenly and slowly), rather than sawdust. Usually the meat is cooked for 40-50 minutes, but a lot depends on the temperature in the smokehouse. As soon as the shank is ready, you should turn off the fire, but leave the container with the meat closed for 15-20 minutes so that as much of the smoke as possible is absorbed. It is also not recommended to overcook the dish, otherwise it will acquire a sour taste.
Conclusion
Marinating shanks for smoking at home is quite simple; these are just a few popular recipes. In fact, there are a lot of options for preparing smoked pork. So don’t be afraid to experiment; the finished dish will definitely please the whole family.
