Schweinshaxe. Roasted Ham Hock. A Wet Cured & Roasted Pork Shank. Peasant Food

[@markswandells]

Please add the brining instructions, thanks

[@josephscroggins1071]

OMG Scott, that looks absolutely amazing! I love the history of it all as well. It's important to remember and pass on those stories and trades! Thanks Mr. Rea

[@peterrissel19]

Hey Scott, great video (as always). Some years back I bought a whole lamb because of your butchering tutorial. lol it took me 3 hours to butcher but I had such fun. Today you have really taught me something again. I love Schweinshaxe (I am German) and even though we have already had our supper. Thank you and greetings from Johannesburg South Africa

[@SolidDragonUK]

Howzit bru

[@greenspiral2955]

It is pronounced Schweins Haxe but a bavarian just calles it a 'hax'n' Haxn being leg. Thank you so much for this Scott, it brings back memories and now I know how it's done, you are a star!

[@iggysuepea]

Can you post your wet brine instructions? Trying this now with shanks pulled from my own ratchetty experimental brine, but would love to use yours- looks amazing! Thank you for sharing!

[@MartinAhlman]

"Fläskläggg och rotmos" (Brined and boiled ham hock with mashed neeps) in Sweden. Ham hock is a staple food in Sweden. I think you'd like it!

[@alpcns]

Das ist gut! A beautiful dish very well prepared and presented, Scott! Thanks for sharing.

[@hansstrydom-yd9bu]

Hi Scott. Once again a great demo. Furthermore, your photography is absolutely proffessional. Not like others we see look like if they have a lots of ants in their pants jumping around. Keep up the good work. Thank you appreciate your expertise. Hans Strydom. Sandton. South Africa

[@TheScottReaproject]

Thank you, that is very much appreciated my friend. Cheers 😎

[@archiesuperbot]

Brings back my childhood memories. Well done Scott for keeping traditions alive.

[@tarmacdemon]

I am going to definitely try this recipe it looks delicious.............Nice one Scott.

[@kimberlycary2722]

Probably the most meaningful cooking videos I've ever seen...and I watch a ton of them!! Thank you, Chef!!❤

[@AsclepiusDream]

Havent had a video of yours on my browser in some time. I said to myself, that looks like Scotts work. Is that Scott? Of course it's Scott! Making art with pork.

[@beckyrobinson5672]

That is so yummy. Thanks for video. Take care.

[@stevek6921]

Brand new sub here. LOVE the channel. I've cooked several hundred of these for our little town's Oktoberfest. We injected a brine, fridged them overnight, then rubbed and slow smoked them. Fantastic.

[@BearMom75]

Leavenworth by any chance?

[@stevek6921]

​@@BearMom75 Nope, a little town in Oklahoma.

[@BearMom75]

@@stevek6921 well I bet yours are also excellent!

[@stevedexter2964]

Great video I’m going to try a ham hock. Pronounced by schvineaxe or schweineaxe look lovely though cheers 👍

[@aelthric]

It is pronounced like it is two words "Schweins - Haxe" literally meaning "Pork Knuckle" in English... Excellent with sauerkraut and a litre stein of beer to wash it down Wunderbar!!!! In Italy this is also called Stinco di Maiale but they tend to remove the fatty skin covering it, so no crackling with Stinco Di Maiale... Buonissimo... 👍😉👍

[@xurx2838]

Tks

[@RoryAherne]

Is it brined/gepökelt in Germany? From the colour and Scott's description it looks like a ham, rather than a pork Haxe. I'm pretty sure any version I've ever had was pork and not ham/Schinken

[@bwilson2562]

Great vid Scott. Looks outstanding!

[@ros-spur98]

Looks delicious Scott, want to give it a try, need the brine ingredients and how long 5 days?

[@psychoskin3797]

Beautiful Scotty mate. Greetings from a muggy Southend on sea 👍👍

[@BearMom75]

Omgeeee!!! I absolutely love shweinshaxe and this looks like the best ever. You’re my hero!! I’m so making this!!

[@TheWirksworthGunroom]

Looks magnificent Sir! Can't see your brine strength or cure time details in the description though, just music details? Have had great success with your inspiration for bacon curing and am moving from belly to collar for my next batch.

[@stevenslavicek9711]

That’s brilliant, can you give us the brine mix.

[@ElDuardo01]

Great recipe, ive allready tried it and it was phenomenal. Today I'm doing it again

[@artfrontgalleries1818]

A few years ago, I successfully reproduced your recipe for Pork belly. Later, I followed your instructions for Duck Breast (When I'm in central Europe, it is very available and cheap). I live in Newark, NJ where there is a major Hispanic food influence (Mexican, Central American with a touch of South America) I can get Hocks You have made me popular as a cook by letting me steal your best work. I'm be adding this to my repertoire. thanks

[@charleyfolkes]

You’ve got a great channel going here, man.. Really unique. I came to you on the Guinea Fowl with Cider and made that, and been going through the videos. In Los Angeles I have a guy for game birds of all kinds, but your access to joint cuts we never see here is pretty exclusive. This one here is spectacular. That crunchy cracking pork skin .. oh man !

[@nicholaschriss1706]

You make the best videos Scott.

[@alanmorris8783]

Hey Scott, my late dad was a butcher all of his career and he always brought home a special cut for Christmas. It was a boiling bacon joint that we ate cold with pickles and salad for our Christmas tea. It contained a lot of amazing white fat along with the meat which made it very special. Try as I can, I cannot find anything like it. If I get boiling bacon it has virtually no fat in it at all. Am I asking for the wrong thing? If I go to a proper butchers, what should I ask for???????? Cheers mate.

[@samuelpepys2108]

What you had was a whole shoulder, cured and boiled. You can't beat it.

[@jermainerace4156]

There is something else to consider: pigs went through a "leaning" trend from the 1970s up until the recent re-interest in local food, of course this was especially the large producers. I suspect that it's not nearly as bad in Britain as it is here in the states. Here another trend is that the American taste tends to favor bacon, ham, loin chops, ribs, and so on, mostly hind cuts and processed/smoked meats; the forequarters are almost an afterthought and are bred down quite a lot for efficiency's sake. When I buy a shoulder it's not nearly as marbled as what I see Scott working with.

[@miguelfuego7547]

Awesome! Greetings from Bavaria.

[@facckeleins4053]

Sieht klasse aus!Grüsse aus Deutschland!

[@mynameisstilljafo4063]

Definitely going to try this one. I love _schweinhaxe_ .

[@phe9238]

I love all your content and your way of presenting it!

[@tadeusz1]

Great recipe, but what are the brine ingredients and proportions??

[@aronmcintosh8000]

Gr8 vid m8 looks awesome can't wait to try but can't find the brine recipe.

[@outdooorsman]

looks damn good!!!!how bout a vid on pea puddin

[@sleeksalmon]

I have these in my freezer right now that I use for my "beans, and soups". Im trying this tomorrow. I have to admit. I am a fat loving kind of person so mostly I love my fat soft, but I will give this a try. The idea of putting the meat on a nice roll or biscuit sounds so good, and simple flavors are the best! and of course saving that wonderful stock from the first cook for your soups and gravy's for latter. Nothing goes to waste.

[@paulm8392]

Great recipe to do! Only ever had one at Oktoberfest... great to actually be able to make a proper one at home.

[@step4560]

So delicious! Since I'm originally from that part of the world, I would like to, if I may, correct your excellent prounciation. It is not Schwein Schaxe, no, it is Schwein's Haxe - Pig's Hock, not Pig Shock as you were saying. Notheless in Austria it is usaually referrred to as Schweine Braten or Pig Roast or again, Schwein's Braten. If your ever in Vienna go to the Prater and stop in at the Schweitzerhaus and have a Schwein's Braten that has been roasted on a rotiserie for hours. They get the crispy done! Also, have a Budweißer from the Cech Republic where "Budweiser" originated. I believe they sold the name... ❤🐾

[@raymurrell406]

Also the unbrined fresh one is better...

[@Wosiewose]

I fell in love with Schweinshaxe on a trip to Bavaria nearly 20 years ago. We visited a monastery famous for its brewery (I think it was Andechs), and they were serving Schweinshaxe with sauerkraut and potatoes in a medieval-looking tavern-type room on the monastery grounds. It was a melt-in-your-mouth experience never to be forgotten. Only I believe the monastery's version was roasted fresh and not brined.

[@geraldswain3259]

Scott, I give that 11/,10 . fabulous ! .

[@stevendevonside4647]

I was salivating it did my head in, got to do it. Thanks 👍👍

[@Wizarddriftwood]

Hey man I appreciate you! Going to do this one for sure!

[@RoccHoundBeatz]

I’ve been watching this for years. I just followed you on tik tok also my boy.

[@ewluka2279]

It would be nice to get the recipe of brine too as promised in the video. I am boiling it for 3 hours in kvass with veggies and afterward roast. Thanks for the pork knuckle recipe.

[@GJJ68]

You know it's going to be a great vid.When Scott drags his knife over the crust on a piece of Pork.

[@richardpalliser7495]

Awesome

[@lifesabeach8133]

"Schweins Haxe" is the correct pronunciation. Looks delicious!

[@sleeksalmon]

I seen this done in Germany on a video also. To each their own I guess. I have to say I like the way you braised it, Or boiled it first before you roasted it in the oven. It just made it so much tender on the inside, and you still got to get your crackling on the outside. Well done Scott!

[@jamesweaver9636]

My God Scott, that looks amazing!

[@markpark1445]

Hi Scott, Great recipe as always. But what about the brine ingresients?

[@swampwhiteoak1]

Scott - This looks so good that I am like Pavlov’s dog! I will be starting this delicacy this coming week. Monday will go to the market to get ingredients for the cure / brine and to the butcher to get the ham hocks. Crusty sourdough rolls should be perfect for it. I cannot wait for it to be ready!

[@alisonfaulkner2520]

Scott can you include your brine recipe or share a reference for that recipe. Thanks very much ! A Seattle fan!!

[@davidholiday4494]

Absolutely gorgeous!!! You are driving me mad with hunger!!!

[@paulclarke267]

hi Scottie great video can you tell me what the brine was cheers chum

[@seaswirl5617]

Scott, you can name this anything. It looks very delicious 😋. Thanks for making me hungry again.

[@hexmachine6599]

How long do you cure it for and what’s the mix? Cheers

[@robertabate3617]

hello Scott, is there a vid on how to brine this? how to make is, for how long

[@JohnHAdams-rt4qb]

Very nice looking hock.

[@stevenevans1318]

Butchering a old spot next week Scott I’m so excited got a whole list of cuts I want to do, half is going to be cured, salamis etc you’ve just made me add these to the list good job mate 👍👌

[@x4treme]

Scott is the best butcher! Im tellin ya! Hes not only showing good cooking skills!

[@Fumingzeus]

How do you wet cure a ham hock

[@goutambhola5646]

another great video from the master himself. please share the brining process

[@raymurrell406]

Always enjoy this in Germany, but you need the gravy, mash and sauerkraut …thanks for sharing

[@Cookiekeks]

Amazing

[@asdfasdf7199]

my favorite english butcher! thanks for the video!

[@davidphillips2259]

Have you had a go at cooking it in a air fryer Scott yours looks nice mmmmm

[@goldcd]

This is the dish, that finally made me understand germans putting cricket-ball sized dumplings and sauerkraut on a plate.

[@watermanone7567]

Great video, can't find the recipe?? for the cure. Thanks

[@pbishop2141]

Thanks for another super interesting masterclass. The job is as they say a “Good Un’ “

[@DerekHart-hb1fo]

I live in Germany, but your Schweine haxe looks better than anything Ive had here...great work!

[@yanakievful]

Great video Scott, could you share a couple of details on the method? The brine is 10% salt right? Also how long do you brine it for? We usually do it for 10 days but curious about your method. Also you mentioned 2 hours roasting, what is the temp you roast at for that long? Thanks for the help in advance, would love to try making this at home.

[@williammatthews2948]

I could eat two of those by myself right now. They look amazing.

[@jagolago-bob]

Unbrined tastes much better. They used to give you the option in some places in Germany, but because they make more profit with a brined ham that can last longer, they don't seem to sell them anymore.

[@raymurrell406]

Definitely, never use brined fresh is best

[@jamesjondi8288]

Hi,where can I watch the brining recipe?

[@johnbaldwin143]

@11:00 money shot right there. really enjoy your work especially the poor persons food! Use it all is good. As a side note I used to live in Hong Kong and taking a walk through Mong Kok market was always a great experience.

[@mgmcd1]

Hock is the lower cut from the rear legs, and shanks are the lower cuts from the front legs. I prefer shanks but can only get Berkshire hocks. I would cook collard greens in that pot liquor.

[@rowluxillusion5235]

Lampredotto is one of my favourite things to eat, I used to go to an amazing place in Florence on Vie die Neri, sadly it's long gone but there are some good places still near the central market. I've never been able to get the right offal to make it at home and normal tripe doesn't quite cut the mustard - maybe Scott you can have a bash at it? I've got a recipe if you fancy it?

[@rocklover7437]

Boiled roasted ham ,Coleman,s mustard ,bread and butter . What a combination !! Finished off with a nice bottle of real ale and maybe stewed rhubarb and ice cream .

[@What1drink]

Do you get drippings for a gravy cooking it this way?

[@overthemoon3614]

Man I love this channel.

[@chpet1655]

Oh man that looks good

[@basingstokedave4292]

yeah i liove them to but also the welsh dish with just spuds and gamon chunks or is it ham ? think its called cowskunk ? sorry scott im on the beer as long day and love your videos Hic!%

[@benwakeham4171]

Lush.. what concentration brine did you use?

[@mikoyanfulcrum1]

Just excellent,....

[@swampwhiteoak1]

Scott - where is the info about the cure and the brine? Please! Thank you!

[@foodonfire3662]

Another great vid but here is the brine recipe?

[@stephan1906]

Das sieht verdammt gut aus! Ich würde die Haxe nach dem Salzen noch mit Honig bestreichen.

[@Frybyte]

please explain since you brined it why the extra salt before roasting?

[@P33TEE]

Can't see the link to the brine?

[@patrickbartlett3144]

Masterpiece!!! Awesome

[@mikes4357]

I was lucky enough to stumble across this dish in a German restaurant a year ago I only ordered it because I saw the picture on the menu , I know pictures on a menu maybe not a great restaurant but halfway through I literally wanted to stand on my chair and tell everyone they are totally missing out!!

[@brianrobinson7390]

Hi Scott any chance you could put up your brine recipe Thanks

[@leeb3644]

That looks absolutely delicious. I know what I’m going to try on Sunday. What was the brine mix ?

[@edpuyat8419]

Hi, is there a chance for you to post the brine solution for this? Thank you.

[@Rosk03]

We be nice to know your brine recipe !

[@C...G...]

Das ist gut ! 👍

[@jameswoods8513]

The 'poor man's' cuts are some of the best. I'm going to have to have a chat with my butcher. I need this 🤤

[@2Tone-x8h]

Any chance of getting that brine recipe Scott?

[@waynewhg]

Do u have cook books available

[@m.v.p8187]

Nice!!!!!!you make hunger

[@chrishewitt4220]

At long last! My favourite!!!!! Lecker, lecker, lecker, mein Freund... das ist mein Lieblingsessen als ich in Deutschland sein.