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Pork Shanks.....today's smoke... 7/9 update - Page 2

post #21 of 27
Quote:
Originally Posted by SmokinHusker View Post

Those are definitely a thing of beauty and the beans, well I could eat a bowl of that now!!! Great job. 

 

Mick, you can set me a place at the table...never had it before but certainly sounds delicious.

I will do it sometime soon. Its just a meal that has to be on a certain scale! They do it at the big hotels in Brazil for sunday lunch,the Brazilians here, ( theres quite a few) do it for big gatherings . Theres no fresh meat in it ,all smoked or salted so it fits well here. I love it but you need the right crew at your table. Might ring around my moari friends,although the rugby series against New Zealand starts soon & they look unbeatable so I  will have to put up with some trash talk.

post #22 of 27

Dave that looks great I'll be going thru your area soon watch your freezer!!!LOL

post #23 of 27
I'll take a dozen...
post #24 of 27

700Got inspired & did bunch of hocks ,ribs& bits.Got 2 x beef tongues in the brine now .I just need some salt beef & a couple of chorizo then its  time to go brazilian. Realistically I need 1 hock,1 tongue ,4 chorizo  a bit of salt beef ,will probably skip ears & tails.

post #25 of 27

drool.gifLooks soooooo good!!!!!!

post #26 of 27

dave - did you remove the skin before smoking or did you leave it on?  i got 6 big iowa swabian hall hocks with feet and skin on and deciding how to do them in the smoker.

 

thanks

post #27 of 27
Thread Starter 
Quote:
Originally Posted by ballagh View Post

dave - did you remove the skin before smoking or did you leave it on?  i got 6 big iowa swabian hall hocks with feet and skin on and deciding how to do them in the smoker.

thanks


ball, morning..... The whole nine yards went into the smoker... Everything goes into the pot too.... Leaves lots of good stuff to gnaw on during supper.... Lots of collagen to thicken soup also.... Dave
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