Sousvide pork shank (Steba SV50)

[condiments]

Sousvide pork shank (Steba SV50)

Category: Meat dishes

Ingredients
knuckle	1 PC
nitrite salt	18g per 1 kg of meat
condiments	a pinch of each
white pepper
nutmeg
hot red pepper
pepper mix
mix for marinating meat (with smoked red paprika)

Cooking method

• Good day!
• I propose to prepare the shank using the suvid technology. The process is long, but worth it.
• We take a knuckle weighing more than a kilogram, I had 1 kg 300-500g, I don’t remember exactly;
• Wash well, scrape the skin with a knife.
• we take a sharp knife and cut it lengthwise to the bone and carefully separate the meat from the bone, we do not need it, because it will only interfere and increase the cooking time.
• 
• bone removed
• 
• I used these seasonings in this recipe
• 
• 
• we take a bowl and there a pinch of each seasoning and nitrite salt in a proportion of 18 grams per 1 kg of meat.
• mix everything
• 
• With this mixture we coat the meat well on both sides.
• 
• roll the meat into a roll
• 
• we take a narrow package or make it ourselves.
• put the knuckle in the bag and vacuum it
• 
• put it in the refrigerator for at least two weeks.
• I had a month.
• it is better to make two or three shanks at once)
• After this time, we take the knuckle out of the refrigerator and cook for 7 hours at a temperature of 65 g
• After the end of the cooking time, the shank must be cooled quickly!
• I do this, take the frozen blocks from their freezer and put it in a large container, and there the meat.
• About 20 minutes and the meat has cooled. Then we put it in the refrigerator for five hours.
• 
• The shank turns out to be incomparable! the skin has become almost transparent, the meat is elastic, it is cut perfectly into thin slices, it is very tasty and beautiful to serve as a snack!
• 
• 
• 
• 
• Bon Appetit everyone!
• Enjoy cooking! Everything in life should bring only positive emotions!

Time for preparing:

month

Cooking program:

suvid,

[Masha,]

Mmmm, Masha, and what kind of jelly was formed. I love it more than a shank.
Chic and knuckle! Thank you !

Masha, the knuckle is wonderful
But cooking time

[Natalia K.]

beauties

Mash, I also separate the knuckle from the bone, and cut off more from the narrow edge, there are almost no veins there.

Natalia K., you don't have to keep it in the refrigerator for a month, Masha wrote - 2 weeks.
And what lies, waits

[Irsha]

what kind of jelly was formed

jelly, standing right
I also love such a coveted substance))
Thank you !!

But cooking time

Well, why, you did three things at once and pull out in turn)
the first in two weeks, the second in three, etc.))


Irsha, Irin, thanks !!
I can't expose this recipe in any way, not all the time, but it happened))
Thank you!!

[Irsha]

you don't need to keep it in the refrigerator for a month,

Irsha, Irina, if Masha held her for a month, then it turns out better.

did three things at once

Hospad, here at least one to do, and she immediately advises me three

cool recipe, Masha
not to bookmarks, but immediately printed the recipe
Thanks a lot for

[Natalia K.]

Natalia K., Natasha, it is possible for two weeks, but it is better longer))

cool recipe, Masha
not to bookmarks, but immediately printed the recipe
Thanks a lot for

Cook with pleasure!

I also did a sous look without a bone, but could not stand it for 2 weeks. I didn't try it because it was for my son, but he really liked it. It will be necessary to make such an option so that he can compare.

Masha, extraordinary beauty and deliciousness! Thanks for the wonderful recipe!

[Anna1957]

Anna1957, two weeks is the minimum, but it is better to hold out until three.
Without exposure it will be a little different.
Try, I wonder, for the sake of comparison

lu_estrada, Lyudmila, thank you very much !!
You never pass by my recipes

[Masinen]

"put it in the refrigerator for at least two weeks." Masinen, and at what temperature? And yet, my slow cooker gives out 70 degrees, will 6 hour be enough? Thanks a lot for the recipe

[Peter Push]

Peter Push, in my refrigerator plus 4 grams, I put it on the middle shelf.

At 70 grams, you can put six, maybe five and a half.
It all depends on the size of the shank.

two weeks is the minimum, but it is better to hold out until three.

That's for sure, when I was making the brisket, I also had it on the balcony for two weeks in winter ... so I will do the knuckle in the winter ... now there is no place in the fridge ... Masha, the knuckle, just CHIC !!!!!

[Masinen]

Masinen, Maria, Thank you. And forgive my importunity, I don't find bags for sousvide anywhere, simple corrugated ones will do?

simple corrugated fit?

You mean for evacuation?
If yes, they will go)

Masha, knuckle, just CHIC !!!!!

Lena

[Masinen]

Masinen, thanks, I had them in mind!

Masinen, and the lard sous looks tasty? In your knuckle, it is clearly visible. I ask because I myself cannot try for dietary reasons.

[Anna]

Anna, the fat turned out to be incomparable !!
Delicious!
Simply, I am very critical of the fat issue when using suvid.
Sometimes I can’t eat it, but in this version it doesn’t taste like bacon)
I also make brisket according to the same principle.
Then I'll post a photo.
I don't know if it's worth making a separate recipe.
There is only one technology, only less time.

[Masinen]

Masinen, I think it's worth it.

[Anna]

Anna, I will try to do)
The brisket is amazing

Masha, here's my brisket ...

The brisket is amazing

Masha, we have no doubt that the brisket is amazing.
Let's expose it as a separate recipe.
And then show us her. And then the topic seems to be about the knuckle, but we speak in it about the brisket

[Helen]

Helen, yeah, it came out good)

And then the topic seems to be about the knuckle, but we are talking about the brisket in it

That's right !!
We will only discuss the knuckle

We will only discuss the knuckle

And nothing but a knuckle

Well, in principle, only the thickness of the piece and the presence or absence of a large bone matter. Everything else should be similar. But still, a separate recipe is nicer.

and today I bought two knuckles, barely clothed the bone, knives are tuuupye, it took a long time. packed in a bag and settled in the refrigerator for two weeks)

settled in the refrigerator for two weeks)

If you can, it's better to hold it for three weeks))
Well done, quickly !!

better hold it for three weeks

as you say

And it certainly won't go out during this time? There is not much salt.

[Anna]

Anna, well, I have not faded

You, like my husband, and he did not believe until the end that it would be delicious, and not a rotten knuckle

But when I tried it, I was in a culture shock that it turned out so delicious)
It does not fade, just because we use nitrite salt, because it is a preservative, and I wrote the salt rate for 1 kg, those shanks are more in weight and more salt is needed))

I am good about nitrite salt. I only care about the possibility of depressurization of the package for such a time. I'm a fan of using the package several times. I'll have to take a new one for sure

[Anna]

Anna, no, it's better to take a new one, no need to save, otherwise God forbid, why, it's still meat))

Oh, Masha, what a deliciousness! And I'm still waiting for your "To be continued ..." in Insta, but it turns out to be mulberries already. I have been doing your brisket for a long time and regularly, I treat all my relatives - from everyone, thank you Rulyka in the bookmarks unambiguously)))

[notka_notka]

notka_notka, Natasha, I was going to put it on Inst today, but I didn't have time
Yeah, there is a brisket on Instagram))
I forgot

This was exclusive for my subscribers
And you need a knuckle in Inst, otherwise there is a beginning, but the continuation is stuck

[Masha]

Masha, there you still have an exclusive in store - I've already bookmarked it
Thanks again for the wonderful recipes.

[Natalia]

Natalia,

Mustache, the knuckle is already in Insta))
Thanks for reminding

brisket is on Instagram

Masha, write your nickname

You never pass by my recipes

No, no, Mashenka! I do not pass you by, I follow you as my guiding star! Thank you, dear science!

[Evgeniya]

Evgeniya, wrote

lu_estrada, Lyudmila

[Masha,]

Masha, knuckle is just a cool guy. You need to cook for yourself. I have no sous-vide. Maybe in the oven? Mash, a little salt? Or the fact that it is salted better in a vacuum?

[Masha]

Masha, you got a knuckle super! I was so impressed that today I came across a "Clear Dawns" shank weighing 1.6 kg., Usually they are up to 1.3 ... I just want to add dry garlic to the spice and stand it for a month ... Thank you !!!

[ang-kay]

ang-kay, Angel, it is possible in the oven, if it can maintain the temperature around 65, although you can try by 70, reduce the time.
There is enough salt, I calculated there, I don't remember exactly how much it came out, but it was salted very well and did not come out too salty,
There I have indicated 18 grams per 1 kg, but you can make 20 grams the norm.
And in a vacuum it salivates better and seasonings penetrate the meat better, therefore, the main thing is not to overdo it, otherwise it will be too fragrant))
Thank you!!
GuGu, Natasha, this is weight with bone, I guess. You remove the bone and the suspension, from this and the fields)

There I have indicated 18 grams per 1 kg, but you can make 20 grams the norm.

I'll put 20 then, as usual.

if she can maintain the temperature around 65, although you can try 70, reduce the time.

She has been holding me since 40. Cartoon with a chef 60 and 80. Step 20. I kept beef sous-vid at 60. It seems normal. But 65 and 70 won't be. Thank you.

Then do it for 60 grams, I honestly haven't tried it, but I think it should turn out well, maybe 80 grams is a lot.
I usually do 63-65.

Yes, the weight with the bone .. of course I will cut it out .. just the first time I got such a large knuckle, right to this recipe

[Natalia]

Natalia, yeah, big))
There will be something to eat and enjoy longer
Mine, with a photo, was eaten quickly

such a large knuckle

I dare to assume that this is the shin (hind leg), and the shank is the front leg. Here it is, and the bone is larger there.

Manya, what a beauty!

Here THIS I will repeat by all means !!!! Thank you for the idea and for such delicious pictures !!