When most hunters look at an elk shank, they think of two things: a grind pile or a slow-braised Osso Buco. But there is a third, much more versatile option that will change how you stock your freezer: The Smoked Elk "Ham Hock."
Note: This is Part 1 of our Elk Shank Masterclass. Today, we are covering the science of the cure and the brine. In Part 2, we’ll take these hocks to the smoker for the ultimate pot of Ham and Beans!
Tough cuts like the shank, leg, or thigh require a specific balance of moisture and cure to break down. We utilize a recipe from Chef Joe that perfectly balances sweetness, salt, and acidity. While you can use this mixture as a dry cure for jerky or pastrami, turning it into a wet brine with apple cider adds a sweet tone that cuts through the richness of the elk.
In our latest video, we scaled this down to a half-gallon, using a half-cup of each dry ingredient.
Time is often the enemy of flavor. While you could let a shank sit in the fridge for a week to cure naturally, we recommend injecting the brine directly into the muscle groups. This forces the cure into the center of the meat, ensuring that the "ham" flavor develops from the inside out.
Watch for the Fascia: You’ll notice the silver skin (fascia) begin to lighten up as you inject. This is a visual cue that the brine is doing its job.
When brining, your choice of vessel matters. Never use aluminum. The salts, sugars, and acids in a cure will pit the aluminum, ruining your cookware and potentially tainting your meat. Stick to stainless steel, food-grade plastic, or glass.
Once your elk shank has spent the night submerged in this brine, it is no longer just a "tough cut"—it’s a cured delicacy ready for the wood fire.
In our next post, we’re heading to the smoker to show you the final transformation and our favorite way to serve it: The Ultimate Smoked Elk Ham and Beans.
If you prefer a more traditional "deli" flavor, check out our classic guide on [Easy How to Make Corned Elk/Venison]. It uses a similar curing principle but results in a savory profile perfect for Reuben sandwiches!
