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Schweinshaxe (German Pork Knuckle) (Read 1392 times)
 
Dec 20th, 2017 at 9:19pm

Derek   Offline
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SCHWEINSHAXE (GERMAN PORK KNUCKLE)

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Pork Knuckle
Oil
Crushed Garlic
Flaked salt
Caraway seeds
Granny Smith Apple
Large Onion
Stubby of beer

Chop up apple and onion and apple enough to cover the base of camp oven.

...

Rub over the knuckle with oil, lots of salt, garlic and caraway seeds.  Place on top of the apple and onion and pour in a stubby of beer.

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Cook at a low/medium heat for four hours.  I am using Heat Beads on and under a 12 inch camp oven.

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Taking a peak after two hours

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Cooked at four hours. Will you look at that crackling.

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From here I removed the knuckle then strained the liquid off and then reduced it to make a very lovely sauce.

Served up with a horseradish flavoured mashed potato and Bavarian SauerKraut.

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A feast with red wine for her and of course as with any German dish I had to have beer

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We certainly did justice to it for sure and the meat literally fell off the bones once the crackling was cut Smiley

...
 

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Reply #1 - Dec 20th, 2017 at 11:27pm

Rufzgutz   Offline
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There is something quite wrong about the opening photo  Cry  Cheesy

Apart from that, all looks good  Smiley
 

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Reply #2 - Dec 21st, 2017 at 8:16am

Gromet   Offline
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Rufzgutz wrote on Dec 20th, 2017 at 11:27pm:
There is something quite wrong about the opening photo  Cry  Cheesy

Apart from that, all looks good  Smiley


I thought that but then I thought it might just be me ( First thought was Bobbit's mishap) Roll Eyes
 
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Reply #3 - Dec 21st, 2017 at 11:32am

rat3het   Offline
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How many heat beads

top and bottom and then the

chart can tell me your temperature

for a different size camp oven

thanks
 
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Reply #4 - Dec 21st, 2017 at 6:29pm

Derek   Offline
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rat3het wrote on Dec 21st, 2017 at 11:32am:
How many heat beads

top and bottom and then the

chart can tell me your temperature

for a different size camp oven

thanks


Hi

This was a bit of hit and miss but for some reason I got it just right.

With that oven I would normally put a full ring of Heat Beads close together on the top and eight underneath to give me 180/190 degrees.

I wanted around 160 degrees for this dish so left a gap between each one on top and as you can see in the photo there are 13 on top.  I put 5 underneath.

I replaced them all at two hours and at three and a half hours I added I think about an additional eight to ten on top to create a high heat to set the crackle.

All up that worked well for me.
 

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Reply #5 - Dec 21st, 2017 at 6:30pm

Derek   Offline
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Gromet wrote on Dec 21st, 2017 at 8:16am:
Rufzgutz wrote on Dec 20th, 2017 at 11:27pm:
There is something quite wrong about the opening photo  Cry  Cheesy

Apart from that, all looks good  Smiley


I thought that but then I thought it might just be me ( First thought was Bobbit's mishap) Roll Eyes


My son also questioned that photo but I can assure you it is the bottom piece of a pigs back leg  Grin Grin Grin Grin
 

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Reply #6 - Dec 23rd, 2017 at 11:46am

Cactus   Offline
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I intend to cook this in the new year for our daughter's German au pair. It looks delicious and I can't wait to have a go at cooking it.
 

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Reply #7 - Dec 23rd, 2017 at 1:59pm

Derek   Offline
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In Europe where the dish comes from I under stand they use a very rich lager beer as their base.

I used a good old Tasmanian Lite Beer because if I drink beer that is what I have  Grin Cheesy Grin Grin
 

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Reply #8 - Dec 23rd, 2017 at 3:25pm

Cactus   Offline
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Thats true Derek. The recipe I have is on you tube very easy to find.
 

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Reply #9 - Oct 26th, 2018 at 9:59am

Michaelb   Offline
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Great looking feed
 

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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