24 часа в рассоле и 6 часов на огне — РЕЗУЛЬТАТ ПОРАЖАЕТ!

Smoked pork knuckle in a smoker — this is not just meat, it’s something special. Incredibly tender meat that falls off the bone, with a deep smoky aroma and a crispy crust — hot-smoked pork knuckle made with this recipe turns out perfectly even on the first try. You can order a reliable, high-quality Ukrainian-made stove here: 🔥 https://steel-flame.top/?utm_source=f... 🔥 What we need: — 2 pork knuckles — Brine: 2 tbsp salt per 1 liter of water (5 liters for two knuckles) — Rub mix: 1 tsp salt + dried garlic + black pepper Preparation: We submerge the knuckles in brine and refrigerate for 24 hours — the meat becomes evenly salted throughout. After brining, we coat them with the spice mix, wrap tightly in foil, and place them in the smoker. For the first 45–60 minutes, keep them at 80–100°C wrapped in foil — the meat gently steams and starts to tenderize. Then unwrap the foil and continue smoking at 100–120°C for another 5–6 hours. During this time, the knuckle absorbs smoke, the crust caramelizes, and the meat becomes incredibly tender. The result — juicy pork knuckle with a light smoky flavor that you’ll want to cook again and again. Give it a try — you won’t regret it! 👍 If you liked the recipe, leave a like and subscribe — more great recipes are coming! 📲 Our Telegram group 👉https://t.me/food_on_fire/233 A group dedicated to cooking and all things related to cooking 👇 👉  / 2185105995219592   Paid subscription with exclusive videos 👇    / @food_on_fire   Monthly subscription Level 1: 35 UAH Level 2: 150 UAH Level 3: 600 UAH Donate for channel development and quality improvement. Privat: 5168752123006143 Monobank: 4441 1111 6011 8372 For international assistance: PayPal [email protected] For cooperation [email protected]