First Time Hocks in Pops Brine

Discussion in 'Meat Selection and Processing' started by smokinadam, Aug 29, 2016.

  1. smokinadam

    smokinadam Smoking Fanatic

    Good evening, saw these things for a couple dollars in the bin at the grocery store and I was like dang those hocks we just had out to eat at the German restaurant were really good so I bought them. I researched a lot online how to do them and most said to brine them for 5 days and I was like let's do pops brine for it. I plan to smoke them slow and then get little crackling of the skin.
    In A Food Grade Bucket Going Into My Beer Fridge For 5 Days.
    looks like a lot of meat on 3 of the 4 so I can't wait!

    Cya Saturday for the Wisconsin/LSU game from Lambeau Field!
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Gonna be good.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing this!

    Al
     
  4. smokinadam

    smokinadam Smoking Fanatic

    Today I took a look at them and since we are heading to the cottage tomorrow once I'm done working and I want to smoke them up there I decided I needed to get a cleanse on them. This is my first time attempting a cure on any meat so if not waiting 5 full days harms it then I'm out 3 dollars... I plan to smoke them at 180 wits no additional smoke for first hour. Then I'm going to add my amazen and extra smoke with little bump up to 225. My goal temp I have read is around 152-156 so looking for little extra insight if that's correct.

    Here are some pictures tonight
    One hock out of the brine up close... not sure what cured meat appears like out of the brine but looks OK.
    back in the pail with fresh water on them and into the fridge again.
    oops that was the grouper I smoked/grilled for dinner.

    Cya again once I get them done.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look fine. As far as done temps? I would think you would want to cook them to probe tender. But I have never made these.
     
  6. smokinadam

    smokinadam Smoking Fanatic

    tries to make cracklins but didn't turn out good. Very tough like shoe leather.

    Looks was very good. I did it to 157 and took off. Let them cool some before trying to eat then and had very nice ham flavor. Little tough cutting, would boil in water next time or try another way. I'm going to boil them and make bean soup with them in it which should taste good. We will see tomorrow.

    Verdict - need to try to find new way and try again. 3 bucks worth a shot.
     

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