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  1. G

    Curing and Smoking Pork Shanks

    Thanks everyone. I'll try again and report back soon!
  2. G

    Curing and Smoking Pork Shanks

    Thanks for all the responses! Feel bad the I've wasted about $25 in good product, but I'l try again and try to make heads/tails of cure recipe. What kind of salt is suggested? Just went to the website and at first read, it's not specified. And I take it that while the calculator just says...
  3. G

    Curing and Smoking Pork Shanks

    Used Kosher Salt
  4. G

    Curing and Smoking Pork Shanks

    Definitely fresh shanks. Here's the recipe I followed: 5 pounds pork shanks, approx. 1 pound each 1 quart water 7 1/2 ounces salt, 70% brine solution 45 grams brown sugar 30 grams cure #1 Inject shanks with 2 1/4 ounces of brine solution. Place injected shanks into remaining brine mix and...
  5. G

    Curing and Smoking Pork Shanks

    Used Pop’s brine 5 days, rinsed for an hour, dried at room temp for 8 hours. Smoked to 150, took 7-8 hours raising temp 10 degrees until done. They were unbelievably salty!! I hate store bought ham hocks, want my own shanks. They look pretty though. Any thoughts?
  6. Shanks

    Shanks

    • gmarino13
    • Media item
    • Comments: 0
    • Category: Curing
  7. G

    Smoking Pork Shank - Any Pointers?

    Mine came out insanely salty. I did follow directions EXACTLY! They look good though![/GALLERY]
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