Рулька варено копченая в домашней коптильне.

Thanks for the recipe:   / svetlana2242   RECIPE Salt - 20 g (10 g nitrite and 10 g table salt). Sugar - 1 g/kg. Water - 10%/kg. Boil the water and let it cool completely. Dissolve the salt mixture and sugar. Spray the shank, paying particular attention to the bone (as spoilage begins at the bone). Rub both ends of the bone with salt. After the salt has drained, pour the brine into a container and place the shank. Replace on the top shelf of the refrigerator at 2-4°C (37-42°F) for 7-10 days. Turn and massage the shank daily. This will help the salt disperse more evenly (the color will be more even and there will be no under-salting). Next, remove the shank and place it in the smoker. Cook at 80°C (176°F), reaching 72°C (168°F) inside. Check the temperature around the bone with a thermometer. Then remove the shank and hang it to dry. Smoke at 55-60°C (this will help the color develop) until it reaches a beautiful golden brown. In our case, smoking took 1 hour. Keep in mind that the shanks will darken 2-3 shades as they cool. To prevent the shanks from developing a thick, oaky skin, do not hang them to air, but wrap them in paper and refrigerate them for 2-3 days. This will remove any excess smoke aroma and penetrate the meat, keeping the skin soft. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Contacts: Viber/WhatsApp: +375 (29) 254-51-18 Email: [email protected] Order a smokehouse product catalog: Email: [email protected] INSTAGRAM:   / maccalexter   PINTEREST:   / kevlevmax   Wireless Thermometer - Inkbird IBT-2X