Knuckles

Recipes and techniques using brine.

Knuckles

Postby quietwatersfarm » Fri Dec 31, 2010 9:26 am

An appeal to our brine cure experts,

I have fallen for a dish which uses a cured knuckle. This now means I want to brine about 20 of them that I have reserved.

Should I just go with the usual simple 2:1/week per kg or has anyone got any knuckle specific tips or experience?

Ta muchly in advance :D
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Postby quietwatersfarm » Fri Dec 31, 2010 9:34 am

By the way the recipe was 'Ham Hock with Pease Pudding & Tewkesbury Mustard Sauce' from Mark Hix and is just fantastic!! God bless him and his simple english fayre :D

I found it works really well with a meaty knuckle per person and now cant get enough so will be adding a ready meal version to the food club menu :)
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Postby grisell » Fri Dec 31, 2010 11:00 am

Boiled brined knuckle is a traditional Swedish dish, served with strong mustard and mashed swedes. If you like, I can give you a detailed recipe.
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Postby Oddley » Fri Dec 31, 2010 2:29 pm

This is my Ocka Bacon recipe. I like it a lot. I have used it every time I get half a pig, or a shoulder. Ingnore the dates, I never bothered to change them after the first time I made it.

I wrote:Hock Of Bacon

In cure on 21/06/07 out 31/06/07

1100 g Hock - 20% bone
Bone weight = 181 g = 16.45% weighed after eating it.


Ingredients:
880 g hock 95.4447 %
26 g salt 2.82 %
13 g sugar 1.41 %
3 g cure #1 0.3254 % (200 ppm)

Method:
Rub in cure 10% on skin 90% on the meat. Vac pack an leave in bottom of fridge for, 10 days per Kg. In this case 9 days.

Cooked at gas mark 9 for 20 mins, then 1 hour at gas mark 6 or until internal temperature is 175°C.

Comment: perfect.


Sorry just noticed, you want a brine recipe.
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Postby quietwatersfarm » Sat Jan 01, 2011 9:03 am

Thanks guys, those look great, but yes I was mainly after confirmation or suggestions for the quickest, most reliable cure.

Oddley, Im guessing the best thing is to stick with what I do based on your 2:1 ?
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