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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-06-2013, 03:45 AM   #1
Skidder
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Default Ham hock uses question

Anyone have any other uses for extra ham hocks? I bought a four pack and only needed two for collards now I'm left with two extras. I have a Foodsaver to freeze if I have to but was just wondering what else others do with theres.
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Old 01-06-2013, 03:54 AM   #2
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Quote:
Originally Posted by Skidder View Post
Anyone have any other uses for extra ham hocks? I bought a four pack and only needed two for collards now I'm left with two extras. I have a Foodsaver to freeze if I have to but was just wondering what else others do with theres.

Pickled/corned for a week,poached then hot smoked with a pineapple salsa.
What time we eating
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Last edited by AussieTitch; 01-06-2013 at 04:01 AM.. Reason: Crap spelling
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Old 01-06-2013, 04:30 AM   #3
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Old 01-06-2013, 05:12 AM   #4
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Sorry forget to mention there already smoked
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Old 01-06-2013, 05:24 AM   #5
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Soup.
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Old 01-06-2013, 06:05 AM   #6
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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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Old 01-06-2013, 06:45 AM   #7
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Pork and sauerkraut rule!
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Old 01-06-2013, 07:25 AM   #8
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Quote:
Originally Posted by thirdeye View Post
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......

dang man that does look good! Thanks for the idea
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Old 01-06-2013, 08:20 AM   #9
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If they're meaty enough make ham and string beans. I like to add coke for a nice carmely flavor. Is carmely a word?
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Old 01-06-2013, 08:29 AM   #10
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Quote:
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If they're meaty enough make ham and string beans. I like to add coke for a nice carmely flavor. Is carmely a word?
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Old 01-06-2013, 08:29 AM   #11
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Navy bean soup!

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Old 01-06-2013, 08:30 AM   #12
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Split pea soup!
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Old 01-06-2013, 09:30 AM   #13
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Old 01-06-2013, 07:58 PM   #14
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Yummmmmm.

They all sound good.

I made Navy bean soup yesterday with ham hocks and a little left over pulled pork I vac-sealed from a previous cook..

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Old 01-06-2013, 08:07 PM   #15
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Beans ... red beans , butter beans , black eyed peas , navy , pintos and how about green beans and new potatoes...
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