Smoked Pork Trotters

Name: Geräucherte Schweinefüße
Total time: 5 h
Cuisine: Deutsche Küche
Ingredients: 38 g Nitritpökelsalz (NPS); 600 ml Wasser (für Lake); 6 g Zucker; 4 g Schwarzer Pfeffer, ganz; 3 g Kümmel, ganz; 2 g Lorbeerblätter; 4 g Knoblauch, gehackt

BrinePorkHot SmokingEasy5-7 hrs80-85 °C105-120 °CBeech + Oak

Smoked pork trotters are a rustic, collagen-rich smoked dish with a long tradition in German home cooking. Intensive curing and slow smoking at low temperatures give them a deep, savory smoke aroma. The gelatinous texture and smoky flavor make them a distinctive delicacy for connoisseurs.

Ingredients(for 1 kg)

Curing Salt (NPS)38 g

Water (for brine)600 ml

Sugar6 g

Black pepper, whole4 g

Caraway seeds, whole3 g

Bay leaves2 g

Garlic, minced4 g

Instructions

Preparation

15 minutes

Thoroughly clean the pork trotters and remove any bristles. Split lengthwise or leave whole. Briefly blanch in boiling water, then shock in ice water.

Curing

5-7 days

Prepare brine from NPS, sugar, spices, and water. Fully submerge the trotters and cure at 4-6 °C. Ensure all pieces remain fully submerged.

Drying & Smoking

5-7 hours

Rinse trotters, pat dry, and air-dry for 12 hours. Then smoke at 105-120 °C with beech and oak until a core temperature of 80-85 °C is reached. Turn occasionally.

Pro Tip

Briefly blanch the trotters before smoking (5 minutes in boiling water) – this removes impurities and results in a cleaner surface when smoking.

Glossary Terms

Curing Brine

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