Smoked knees and pork heads

Preparation of smoked products by boiling and then smoking in a home smokehouse.

Ingredients:

knees and pork heads water

Procedure:

1. Rinse the knees and pork heads in warm water at 30-40°C
2. Hang on hooks and let drain, then hang on sticks and place in heated smoker and let dry
3.

Note:

For more on smoking, see our cooking school.