I'm using 2 Peeled knuckles which I split in half and then trim the thin part for something else. That's yields about 4lb each piece.
Into the pot with more spice mix.
This is what it looks like after about 3 hours at a very gentle poach. I then chill them overnight in the broth. They could have simmered another 30 minutes (not as tender as sometimes) but I'm still in love with the brine and spice mix that I've been using for a couple years now.
Just made some mustard and I've got an end of rye somewhere...