Recipes
Smoked Pork Knuckle
Delicious German style Pork knuckle smoked to perfection.
Servings: 4 people
Equipment
- Smoker
Ingredients
- 1 whole Pork knuckle
- 1 handful Coarse salt
- 2 whole Leaks Cut into 1" chunks
- 2 whole Onions Cut into wedges
- 75 cl Beer I used a wheat beer for added spice
Instructions
- Preheat your grill to 80C (175f)
- Make sure the meat is at room temperature
- Make long cuts through the skin circular from top to bottom
- Add a liberal amount of salt to the meat making sure it goes into all the cuts you just made
- Place the meat in a tray and bring it to the grill
- After 1 hour, add the beer and the vegetables to the tray and close the lid to the grill
- After 4 hours you will see the meat has started to pull back from the bones. The skin will still be kinda soft, but firm to the touch.
- Crank up the temperature to the highest the grill will go (230C / 450F for me) and leave it in for approx. 30 minutes checking on it every 10 minutes to make sure it doesn't burn but the skin goes nice and crispy.
- Once the skin is to your liking, pull it out and let it rest for 15 minutes. Then pull out the bones and chop up the meat and enjoy.
Notes
Note. If your meat is leaning to one side or the other, use some tin-foil to make sure none of the skin touches the base or the liquid.. Wet skin = Not good eating.