Pork Belly Moderator Jun 27, 2020 #2 Shanks are for braising, they need the long slow moist heat to break down. However you could add a la.yer of cold or warm smoke prior to the braise. Keep the temp down and run them a few hours, I wouldn't go higher than 120
Shanks are for braising, they need the long slow moist heat to break down. However you could add a la.yer of cold or warm smoke prior to the braise. Keep the temp down and run them a few hours, I wouldn't go higher than 120