“Thor’s Hammer” Smoked Beef Shank

Thor’s Hammer” Smoked Beef Shank Recipe

Steak Ingredients

1 Thor’s Hammer Beef Shank
½ cup Blues Hog Bold & Beefy Seasoning
1 cup Blues Hog Truffle & Chop Seasoning (divided)
20 oz. Water

Directions

Step 1: In a blender bottle or bowl, combine ½ cup Bold & Beefy with ½ cup Truffle & Chop Seasoning and 20 oz. water. Shake or mix thoroughly to allow seasoning to rehydrate and allow to sit for 1 minute (Laurie’s Tip: I used an immersion blender.).

Step 2: If using vaccum sealer or VacMaster, pour mixture into bag, seal, and let sit for 30 minutes. If not, sift spices through a coffee strainer and inject 1/2 of the remaining liquid into Thor’s Hammer OR submerge meat in liquid 24 hours prior to cooking.

Step 3: Coat meat generously with ½ cup Truffle & Chop Seasoning and place on smoker at 300℉ for 2 hours. (Laurie’s Tip: If the bone is too high for your smoker to close the lid, prop sideways on a heat-safe bowl or crumbled aluminum foil as I did.)

Step 4: Remove from heat, and coat butcher paper with beef tallow if available. (Laurie’s Tip: I used bacon grease as that is what I had in the house.) Wrap tightly and place back on smoker at 400℉ for 2-4 more hours depending on the size of the shank. When done, internal temperature should be 200℉.

Step 5: Remove and allow to rest for 30 minutes in the butcher paper. Plate with mushroom risotto and asparagus pouring the juice from the butcher paper over the meat. Serve and enjoy!