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Unread 01-06-2013, 06:05 AM   #6
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Originally Posted by Skidder View Post
Sorry forget to mention there already smoked
Just a reminder of what "they" call smoked and what "we" call smoked could be two different things. I most always do a second smoke on store bought hocks, shanks and even turkey legs that are sold as smoked. You will get a much more developed flavor for all your uses.



Oh yeah in addition to greens, beans, soups and stocks, you can braise them tender and serve as a main meat. One of my favorite uses is pork and sauerkraut. Start with a half rack of flavor smoked ribs, add taters onion and kraut, top with some double smoked hocks and slow cook a few hours.







All done......

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