Hot smoked knuckle

1. First of all, the knuckle is thoroughly washed in hot water.

2. We put the knuckle in a suitable pot by volume, fill it with water. The water should completely cover the pork.

3. We send the pan to the fire. Garlic is peeled from the husk. We send whole cloves into a saucepan. We also send a chili pepper pod there. If desired, you can add half of the pod.

4. Also, after the garlic, add bay leaf and allspice. Salt. The broth should be noticeably salty, but of course it is not worth over-salting.

5. We cook the knuckle for an hour and a half. If the steering wheel is bigger, then you will need more time, respectively.

6. Readiness can be checked with a puncture - if the knuckle is pierced without much effort, it means that it is ready. Cool the knuckle to room temperature without removing it from the broth. During this time, it will be saturated with the aromas of spices.

7. Remove the cooled knuckle from the broth. Wipe it dry with napkins.

8. We line the pallet with foil, place the knuckle on the grill. We also cover the top with foil to avoid black spots of carbon deposits on pork.

9. Smoke on medium heat. As soon as the smoke comes from the tube, we detect the moment of the beginning of smoking. Usually the smoking time varies from 30 to 60 minutes. It depends again on the size of the knuckle, its thickness.

10. At the end of smoking, open the smokehouse, remove the foil. We leave an additional 10 minutes in this position. This is necessary in order for excess moisture to evaporate.

11. Cool the finished knuckle to room temperature. Then we carefully pack it in foil and send it to the refrigerator for a day.

Have a nice tasting! Eat with pleasure!