Cold smoked pork knuckle

Pork knuckle meat is not the softest, you need to be prepared for this. Can be dried on bones or removed bones and after the ambassador bind tightly. In both cases, the skin is not removed. Meat chews better if you hold the knuckle longer – at least six months. For this exposure, bones should not be removed, otherwise mold will grow on the inner surface.
Rub the pork knuckles with salt and place them tightly in a container. Withstand 12-14 days at a temperature of 4-6 degrees Celsius, turn over and lightly massage in the middle of the process. After salting for a day or two, you can add a little cherry or plum ratafia, after draining the remaining brine.
After salting, we tie the knuckles and hang them out for drying at a temperature not exceeding 12 degrees Celsius for a day or two. We place the knuckles in a smoking box and smoke – 3 sessions, 6-8 hours each, within 3 days. In between sessions, the meat rests, airing at a temperature not exceeding 12 degrees. At this time, 1-2 coats of pectin coating can be applied to the surface with a brush with little or no spices. After smoking, we keep the pork knuckles in a climatic chamber at a temperature of 6-8 degrees for 15-20 days.

COMPOSITION:

• Pork knuckle
• Nitrite salt – 23 g / kg (you can add coarse salt to taste)
• Orient extract – 1 g / kg
  Spice mixture for rubbing:
• Basil / Oregano;
• Ground fenugreek;
• Ground paprika;
• Plum (cherry) ratafia