Blonder salt brine for a couple hours.
Rinse
Bag.
Soak 165x24F
Shock
Chill
Separate gelatinized purge and creamy lard.
Score skin
Season.
500*F indirect on the grill until the skin looks right and passes the knock test (like for bread... should be crispy)
Serve. It pulls from the bone quite easily and the textural contrast between the firm meat, the soft fat and the crisp skin is amazing.
Sauerkraut is a traditional side, as is a starch accompaniment. As I am keto, I am hitting with some balsamic and some green beans.
Oh yea I remember that one...that's for the reminder, just hit the Follow key. I've got a variety of shanks I'm experimenting with, will have to try sous vide, never have. Thanks again Potkettleblack
Fathead doughs make workable bread substitutes with almond flour. riced cauliflower works as an acceptable potato replacement. I did keto before it was called keto, and wife did her thing. We're getting back to that.
I'm pretty close to what I got in Munich. A bit of refinement on the next go and I will either hit it or exceed it. yeah, this was much better than the one I got in Prague, and close to the one I got in Munich.
These came from HeritageFoodsUSA.com. I got a bunch to make minihams in the chefsteps process, but decided I didn't like the results, so they've been in my freezer for a while. A friend recently went to Vienna and Munich, came back wanting more Schweinshaxe, so I got inspired. It is one of the great dishes of Bavaria, a place of great hearty food.
The problem with supporting its weight with skewers the meat is completely pullable once it gets back to temp. They stand okay on the bone, but a couple of support skews couldn’t hurt.
Experimented with the hocks. Yep they are so tender out of the SV, and coated in gelatin, that they won’t stay on even wide skewers. Turned out okay, took about 25 minutes at 525F to get them crispy.
I think a larger knuckle would work better than the hocks... if I could only find some.
Nice piece of meat. I have had plenty of hocks in my life - mostly with turnip or collard greens - but never any that looked like this. Next pot of greens will have a few of these added.
Good folks, I have a question. I have found "4 oz. pig wing shanks" at the local Sysco. I was looking for pig wings AND pig shanks(schweinshaxe). Are these the same things? Are pig wings just pig shanks with no skin? In reading this thread, it sounds like the skin helps make this dish over the top. I appreciate all the help!
The OmegaDog
Pig wings are shank portions. They are leaner than whole shanks, and don’t have the skin. The skin is really integral to Munich style schweinshaxen. I had one in. Prague that did not have crispy skin, or even an attempt at such, suggesting lower cook temp, and maybe a Czech version that doesn’t necessarily require skin. In Prague, came with two kinds of mustard, horseradish and some kind of fruity compote, IIRC. In Munich, kraut and a couple of dumplings.
@Potkettleblack...did you use the 6.5% Blonder Brine for 2 hrs. or did you reduce the salinity to 4.5% and brine for 2 days as you had planned in your previous post? How much liquid smoke did you use? Also, why a 165* bath instead of the 149* you did last time?
Thanks for the advice. Got 10# of shanks coming and I want to serve them for a "Neighborhood Crawl" coming up
Omega: Blonder Brine as written on the page, probably with sugar. I’ve been reducing sugar this year.
No liquid smoke. This is traditionally not smoked.
I had made shanks with the Chef Steps mini ham recipe, and wasn’t in love with the result, so I sought some guidance from an actual German, where is where I think I got the time and temp.
Stressfreie, saftige Schweinshaxen mit Knusperkruste? Extrem einfach und vorallem stressfrei gehts in der Sous Vide Version. Zutaten vordere Schweinehaxen (ca. 500-750g) Salz Pfeffer Zubereitung Das SousVide-Becken* auf 80°C vorheizen. Verwendet wurde als Temperatur 80°C und als Zeitvorgabe 10 Stunden. Die Schweinehaxen mit Salz und Pfeffer einreiben, anschließend einzeln mit dem Vakuumierer* in geeignete Beutel* verschweißen.
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