A simple pork shank roll for those new to deli meat making.

The easiest way for beginners to start making meat products at home is with whole muscle hams. The technological process is quite simple; it only requires salting and heat treatment of raw meat. This recipe will present a recipe for preparing a pork shank roll using the dry salting method.
All calculations for ingredients are given per kilogram of raw meat.

Ingredients

To prepare the roll, you need to prepare the following components:

Pork shank – 1 kg;
Nitrite salt – 12 g;
Table salt – 8g;
Finely ground nutmeg or cardamom – 0.5 teaspoon;
Finely ground allspice – 1 teaspoon;
Finely ground pepper mixture – 1 teaspoon;
Twine and cling film.

Step-by-step process for making pork shank roll

We protect the pork shank, treat it with water, remove the bone and cartilage joints, place the processed meat raw material in the refrigerator to cool for one hour. After cooling, we proceed to salting the raw material, level the shank and evenly distribute the salting mixture onto the surface of the meat part.After salting, move the shank into a container and put it in the refrigerator to salt at a temperature of 3-5 degrees. The salting time takes three days; during the salting process, it is advisable to massage the shank and turn it over.
After salting the shank, rub it with spices, form a roll, tying it with twine to give it shape, wrap it in several layers of film and let the roll heat up to a temperature of 18 degrees. After warming, you can begin heat treatment.

We carry out heat treatment in a container with water, the water temperature should be within 79-82 degrees. We carry out the heat treatment process until the temperature in the center of the roll reaches 70 degrees, after which we complete the cooking process. In terms of time, the entire cooking process takes a little more than two hours, but everything depends on the weight of the raw meat and the volume of water.