53 minutes ago, heidih said:@Smithy is yiur oork shank smoked by you? I wpndered because of the smoked corn. Can you elborate on the corn? My dad and his wife often do the grocery store smoke shanks with sauerkraut but she thickens the dish with raw grated oir blemdered potato when the shank is getting half way maybe. She is Viennese
No, we buy smoked pork shanks from a grocery store that carries them, back in Duluth. (I don't think we've ever found them in Yuma, oddly enough.) I'll have to try that thickening trick; it sounds like a good variation on what we do.
The corn was smoked by my husband's daughter last fall. Each summer she buys dozens of ears of corn, soaks them in a bucket of salt water (1 cup of salt for a big pot, I think about 16 quart capacity) for 4 hours, then smokes them in her pellet smoker at 185F for 4 hours. She shucks them after they're smoked, then cuts the kernels off and vacuum packs them for freezing.
