Bavarian Smoked Pork Knuckle
The Bavarian pork knuckle is first cured in an aromatic brine and then hot smoked. The slow smoking process renders the meat tender and juicy, with a deep smoky note and crispy skin. A classic Bavarian dish refined by beech wood smoke.
Ingredients(for 1 kg)
Instructions
Curing
48-72 hoursDissolve all spices in 1 liter of cold water per kg of meat. Fully submerge the knuckle in the brine and cure in the refrigerator at 4 °C. Turn daily.
Preparation
1-2 hoursRemove the knuckle from the brine, rinse under cold water, and pat thoroughly dry. Score the skin in a diamond pattern. Allow to air-dry at room temperature until the surface feels slightly tacky.
Smoking
10-14 hoursPreheat smoker to 110-130 °C. Add beech and alder wood. Place knuckle inside and smoke until an internal temperature of 88-92 °C is reached. Add wood every 2 hours.
Resting
20-30 minutesRemove the knuckle from the smoker and rest loosely wrapped in aluminum foil for 20-30 minutes to allow the juices to redistribute evenly.
Pro Tip
Score the skin in a diamond pattern before smoking – this ensures a crispier crust and better penetration of smoke flavors.
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