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A pig's (nose to) tale - cold smoked hocks

post #1 of 9
Thread Starter 
3 weeks in brine, refreshed, dried to pellicle, smoked for about 48h



Can't wait to make some beans on these.
post #2 of 9

Looks good and a bit different than whats local. I have only had them hot smoked and then cooked with beans or greens...JJ

post #3 of 9

Interesting. I've never cold smoked hocks. Hot smoked, yes.

post #4 of 9

I just moved my last package of cured smoked hocks from the garage freezer to the house yesterday. Do you do any trotters also? I need to get some in the cure with some bacon soon!

 

Great looking hocks!

post #5 of 9
Thread Starter 
I've seen trotters done this way too. I don't make them like that....we save them for aspic.
post #6 of 9

Looks like another thing making the list,when is the soup going to be ready? 

Richie

 

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post #7 of 9
Quote:
Originally Posted by atomicsmoke View Post

I've seen trotters done this way too. I don't make them like that....we save them for aspic.

 

 

Aspic? I think head cheese is an aspic too.

 

http://www.smokingmeatforums.com/t/173280/cured-head-cheese-foamheart

post #8 of 9
Thread Starter 
post #9 of 9
Quote:
Originally Posted by atomicsmoke View Post

It is. But I like mine "soupier".
http://www.smokingmeatforums.com/t/160690/pork-aspic-apetizer

 

I have always wanted to try my hand at a proper british pork pie and the gelatin is the base for them.

 

Another on a long to-do list. LOL

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