I was perusing through the Double Smoked Ham posts in preparation for my Easter ham smoke and came across a thread for Smoked Ham Hock and Split Pea soup. I thought, that sure sounded good, but I haven't had any that was really good since my mom's, and that's been many long years ago. I will be doing some cold smoked belly bacon this weekend using my AMNS, and I thought maybe I'd get a few pork hocks and throw them in with the bacon. Since I will be cold smoking, I will need to brine the pork hocks.
My question is, what brine would any of you suggest I use, and for how long should I brine them to be safe? I will be leaving the skin on, and they are mostly bone and very little meat. But when they are done right, they are "oh, so good" in soup. Take Split Pea and Ham soup, for example.