Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: 4T on October 11, 2017, 08:31:22 PM

Advertise Here

Title: Ham hocks
Post by: 4T 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.

Title: Re: Ham hocks
Post by: h20hunter on October 11, 2017, 08:36:41 PM

Thats it....brine, smoke,  them i like to bake low and low for a while.

Title: Re: Ham hocks
Post by: merkaba93 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.

Title: Re: Ham hocks
Post by: 4T on October 18, 2017, 09:39:18 PM

Thanks!  I'll give it a try after hunting season.