Pork Knuckle in a Smoker
Description
Suitable for both holidays and everyday meals. Here is a recipe for smoking pork hocks. Rinse them in water and place in a salt brine for 4 hours to marinate. Then rinse the hocks under running water, pat dry with a paper towel, and smoke over fruitwood chips for 40–45 minutes. Steam the hocks for another hour, opening the lid from time to time and sprinkling them with a thin stream of water. Remove from the smoker and let cool before serving.
Instructions
- 1
Step 1
Wash the hocks, carefully remove the skin with a sharp knife, and tie with string so the meat does not fall off the bone.
- 2
Step 2
Prepare a brine from water and a cup of salt and place the pork knuckles in it; they should also be rubbed with salt. Leave to marinate for 4 hours.
- 3
Step 3
Then rinse the pork knuckles under running water, pat dry with a paper towel, and place them on the smoker rack. Smoke the knuckles over chips from fruit trees. Don't forget to set a drip pan to collect the fat. Smoking time is 40–45 minutes. Then steam the knuckles for another hour, periodically opening the lid and sprinkling them with a thin stream of water.
- 4
Step 4
Then remove the dish from the smoker and let it cool before serving.