L
LouCfur
Guest
Someone a buddy of mine know took some pigs into the meat packer for butchering and this guy has no use for the hocks. So I was lucky enough to be the recipient of 30lbs of fresh hocks all individually vac packed.
They are really nice and meaty looking. Looks like they included the shank and then cut across the bone.
Cured about 10 lbs of them in a simple curing brine of pink cure, salt, pepper, and pickling spice. Let em cure in the fridge for 7 days since they were only about an inch thick.
Onto the smoker yesterday and let them go for about 8 hours at 180o.
Smoked them with a combo of hickory, apple, and cherry.
The final product has a good rich smokey color on the outside and a deep red hammy color on the inside and oh yeah, the taste is pretty good too!
These will be the base for some great dishes to come like soup beans & cornbread, baked beans or some paella.
Thanx for checking it out!
They are really nice and meaty looking. Looks like they included the shank and then cut across the bone.
Cured about 10 lbs of them in a simple curing brine of pink cure, salt, pepper, and pickling spice. Let em cure in the fridge for 7 days since they were only about an inch thick.
Onto the smoker yesterday and let them go for about 8 hours at 180o.
Smoked them with a combo of hickory, apple, and cherry.
The final product has a good rich smokey color on the outside and a deep red hammy color on the inside and oh yeah, the taste is pretty good too!
These will be the base for some great dishes to come like soup beans & cornbread, baked beans or some paella.
Thanx for checking it out!
