We were given almost a 1/2 a pig worth of meat for payment for something my husband helped out with for a friend. Anyway, he sent us a whole pig leg (minus the foot!) and I am guessing it is so I can make a ham with it. But what do I do? I have no clue where to even start with this. I placed it in the freezer so I had time to research and come up with a plan.
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Blonder salt brine for a couple hours.
Rinse
Bag.
Soak 165x24F
Shock
Chill
Separate gelatinized purge and creamy lard.
Score skin
Last edited by Polarbear777; March 23, 2021, 05:28 PM.
Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle and usually served with sauerkraut Eisbein (as it's called in northern Germany) is usually boiled and served with sauerkraut and pureed yellow peas
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
{:en}Pork knuckle marinated in a dark beer is one of the famous dishes of the Czech cuisine. It’s delicious, beautiful, flavored and hearty meal will delight all who’ll gather for a dinner.
There may be better recipes for this out there but I loved it when I had it in the Czech Republic.
I've gotten hogs before. I've used a sharp knife and de-boned the whole ham leg and then slice it into several sections. I will smoke a decent sized chunk of it and it tastes alot like Boston butt. I will also slice the middle section into ham steaks. Remember unless you salt cure it, the meat will not be salty at all. I really like green ham though.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
This is twice I’ve come to this post & miss read it. Life gets tough when you have to stop & think once in awhile. My first response is "aye matey..........."
Haha! Glad I can keep you on your toes thinking! 😁 Looking back at the title I guess I could have worded it differently but then there wouldn't be any fun in it.
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