Hough – a part of a hog carcass, also it is called a shin or a knee. Well-known вепрево a knee – that other, as hough. In hough there isn't a lot of fat, meat, but most of all skin suffices, tendons and ligaments therefore it needs long preprocessing. Smoked hough is capable to impact a pungent flavor and aroma to rich soups and nourishing garnishes.
It is required to you
- open grill;
- 2 aluminum forms for pie;
- brush for meat;
- cook twine;
- salt;
- sharp myasnitsky knife;
- chips from trees of fruit breeds;
- pineapple juice and honey or maple syrup and Dijon mustard;
- 5 kg of a pork knee;
- the thermometer for meat.
Instruction
1. Rulkirulka preprocessing carefully wash out under flowing water. Nadredte a rigid skin and accurately remove it, trying not to touch subcutaneous fat – on its hough a little. Tie up shins a twine.
2. If you want to smoke hough in a skin, then it is necessary to wash also carefully its baking plate with cold water, but it is desirable with a rigid brush. Then put shins in a pan with cold water and bring it to the boil. You boil within 1 minute. Drain water and wash out hough under cold water.
3. Prepare a brine – on 3 liters of water 1 glass of table salt is required. Mix a brine in a big pan, put houghs there and leave to prosalivatsya in the cool place. You watch that the brine completely covered meat. In 5 - 6 hours replace a brine with fresh. In 6 hours of hough will be ready. The preliminary salting will longer allow meat not to spoil and will make it softer. Get houghs from a brine, wash out, dry a paper towel and leave for 10-15 minutes for final drying.
4. Preparation of a grill Wet spill in cold water at least for 1 hour. Put it in an aluminum form for pies, cover with the second form, fix edges and make in the top capacity openings for smoke. Heat a grill to 110 wasps. Put forms with spill on coals.
5. KopchenieSmeshayte 1 parts of pineapple juice and 3 parts of honey or 1 part of Dijon mustard and 3 parts of maple syrup in a separate bowl. Cover houghs with glaze and place on a lattice for smoking. Insert into the thickest part of a shin the thermometer for meat.
6. Each 30 minutes overturn houghs and you put a new portion of glaze. You smoke ham until meat temperature not dostignet75-80os. The temperature is higher – the more gentle hough will turn out, but you shouldn't be fond – at a temperature from 80 wasps meat can begin to peel off from bones.