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Author Topic: Ham hocks  (Read 1536 times)

Offline 4T

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Ham hocks
« on: October 11, 2017, 08:31:22 PM »
My brother in law butchered a couple hogs the other day and I asked them if I could keep the hicks since they were not going to keep for them selves.  I've never smoked them before,  do you guys and gals have any pointers?  I thought I would brine for a couple days and then smoke for a few hrs.

Offline h20hunter

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Re: Ham hocks
« Reply #1 on: October 11, 2017, 08:36:41 PM »
Thats it....brine, smoke,  them i like to bake low and low for a while.

Offline merkaba93

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Re: Ham hocks
« Reply #2 on: October 16, 2017, 06:05:45 PM »
Here is my recipe

Hocks
Dissolve 10 oz sugar and 8 oz sea salt in 2 quarts hot water. Add to 2 quarts cold water and 1 TBS black peppercorns, 1 TBS yellow mustard seeds, 5 whole cloves, 5 allspice berries, 4 bay leaves, and one star anise pod. Add 1 TBS #1 curing salt. Add ham hocks and brine for 7-10 days.

Smoke until internal temp of 145.
Be Better than Cream of Mushroom Soup

Offline 4T

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Re: Ham hocks
« Reply #3 on: October 18, 2017, 09:39:18 PM »
Thanks!  I'll give it a try after hunting season.

 


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