Conquer the fire with our 21-day dry-aged Thor’s Hammer. A French-trimmed, whole Kalahari Wild beef shin designed for low-and-slow smoking or spectacular braising.
Cooking Inspiration:
Thor’s Hammer is explicitly built for the patience of low-and-slow cooking, requiring a few hours to transform into melt-in-your-mouth perfection:
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In the Smoker: Rub generously with a coarse salt and black pepper brisket blend. Smoke it upright at 110°C (225°F) over oak or pecan wood for 4–5 hours until a beautiful dark crust (bark) forms. Spritz occasionally, then tightly wrap it in foil or butcher paper with a splash of beef stock or beer, and continue cooking until the internal temperature hits roughly 95°C (203°F) and the meat is fork-tender.
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Slow-Braised in the Oven: Sear the meaty base in a large, heavy pot until golden brown. Stand it upright, surround it with aromatic root vegetables, red wine, and rich beef stock, cover tightly, and braise at 140°C for 5 to 6 hours until the meat effortlessly pulls away from the bone.
