Smoked Pork Trotters
Pork trotters are cured in a robust brine and then slowly hot smoked until the meat nearly falls from the bone. The collagen and gelatin from the connective tissue give the meat a velvety, rich texture. Traditionally prized in German and European cuisine as a main dish or ingredient in aspic.
Ingredients(for 1 kg)
Instructions
Wet Curing
48 hoursFully dissolve all ingredients in 1 liter of cold water per kg of trotters. Place feet in the brine, weigh down with a plate, and cure in the refrigerator at 4 °C. Turn once after 24 hours.
Preparation
1 hourRemove trotters from brine, wash under cold water, and pat thoroughly dry. Tie into shape with kitchen twine and air-dry at room temperature for 1 hour.
Smoking
8-12 hoursHeat the smoker to 110-125 °C and add beech and oak wood. Place trotters on the grate. Replenish wood every 90 minutes. Smoke until an internal temperature of 85-90 °C is reached.
Cooling and Resting
30 minutesRemove trotters from the smoker and rest uncovered for 30 minutes. Remove the kitchen twine. Either serve immediately or refrigerate until cold.
Pro Tip
Tie the pork trotters with kitchen twine before smoking – this helps them retain their shape and makes them easier to slice or present afterward.
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