Smoked shanks are delicious, easy project to do at home
Keyword: Shanks, Venison
Author: Alan Bergo
1-2venison shankseither hind or foreshanks
For the brine
260gramssaltroughly 1 cup + 2 tablespoons
1ozpink curing saltsodium nitrite
2cupsdark brown sugar
1large yellow onionsliced
3dried bay leaves
1bulb garlichalved horizontally
Combine the ingredients for the brine and bring to a simmer in a stock pot. After the mix boils, chill completely, then immerse the venison shanks in the brine and weight it down in a large plastic container.
If no containers are large enough to hold the ham, a stock pot will work. Keep theshanks in the brine for 3 days, then remove.
To cook, smoked the shank at 225 Fahrenheit or so for 3 hours, then cool and refrigerate or freeze for later.
The brine here is all-purpose--throw whatever meat you want into it, give it a couple days, and it'll be transformed.