Bavarian Smoked Pork Knuckle

Name: Bayerische Räucherstelze
Total time: 10 h
Ingredients: 32 g Nitritpökelsalz (NPS); 500 ml Wasser (für Lake); 5 g Knoblauch, gehackt; 3 g Kümmel, ganz; 2 g Lorbeerblätter; 2 g Schwarzer Pfeffer, grob gemahlen; 5 g Zucker

BrinePorkHot SmokingMedium10-14 hrs82-85 °C110-125 °CBeech + Cherry

The Bavarian smoked pork knuckle is a traditional dish that gets its distinctive flavor from a spiced brine and slow hot smoking. The smoking process creates a crispy exterior while keeping the meat juicy and tender inside. Beech and cherry wood lend a mild, fruity smoke aroma.

Ingredients(for 1 kg)

Curing Salt (NPS)32 g

Water (for brine)500 ml

Garlic, minced5 g

Caraway seeds, whole3 g

Bay leaves2 g

Black pepper, coarsely ground2 g

Sugar5 g

Instructions

Curing

3-5 days

Dissolve NPS, sugar, and spices in water. Fully submerge the knuckle in the brine and cure in the refrigerator at 4-6 °C. Turn daily.

Drying

12-24 hours

Remove the knuckle from the brine, rinse cold, and pat dry. Air-dry on a rack in the refrigerator or a cool place until the surface is completely dry.

Hot Smoking

10-14 hours

Preheat smoker to 110-125 °C. Add beech and cherry wood chips. Place knuckle in smoker and smoke until a core temperature of 82-85 °C is reached. Occasionally spritz with apple juice.

Resting

15-20 minutes

Loosely wrap the finished knuckle in aluminum foil and rest for 15-20 minutes to allow the juices to redistribute evenly.

Pro Tip

Score the rind in a diamond pattern before smoking – this promotes smoke penetration and ensures a crispy crust.

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