Smoked Pork Knuckle
The pork knuckle is first cured in a strong brine to achieve even seasoning and preservation. It is then slowly hot-smoked at low temperature until the meat falls tenderly off the bone. Beechwood gives the knuckle its characteristic mild smoky flavor.
Ingredients(for 1 kg)
Instructions
Curing
48 hoursDissolve NPS, sugar, and spices in water, bring to a boil, then let cool completely. Submerge the knuckle fully in the brine and cure for 48 hours in the refrigerator (3-5 °C). The meat must be completely covered.
Preparation
2 hoursRemove the knuckle from the brine, rinse under cold water, and pat thoroughly dry. Let it equilibrate at room temperature for 2 hours. Preheat the smoker to 110-120 °C and add beechwood.
Smoking
5-7 hoursHang or place the knuckle in the preheated smoker. Smoke at 110-120 °C until a core temperature of 88-92 °C is reached. Optionally wrap in aluminum foil for the last 30 minutes for extra juiciness.
Pro Tip
Wrap the knuckle in aluminum foil for the last 30 minutes in the smoker – this retains the juices and makes the meat especially tender.
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