Hocks

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Haven't decided on how to smoke them yet.

Richie
 
Richie, I'm in !
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Won't be much updates but I'll post them when they are done

Richie
 
Good start. What's on the menu once you finish them? Other than beans...
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* F 

The other half will be spun spritzing every 20 minutes to get crispy skin

Richie
 
 
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* F 

The other half will be spun spritzing every 20 minutes to get crispy skin

Richie
Don't worry about an IT, you gonna have to cook those hocks down to eat them anyway and I assume you'll freeze 'em till then also, correct? Be careful, hocks are too easy to over smoke because you can. I like my hocks cured and as raw as possible with the smoke flavor, they cook a lot faster in a pot of beans that way.
 
 
 
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* F 

The other half will be spun spritzing every 20 minutes to get crispy skin

Richie
Don't worry about an IT, you gonna have to cook those hocks down to eat them anyway and I assume you'll freeze 'em till then also, correct? Be careful, hocks are too easy to over smoke because you can. I like my hocks cured and as raw as possible with the smoke flavor, they cook a lot faster in a pot of beans that way.
Kevin Thanks I just looked at your other post,I will be freezing some for beans

Richie
 
 
I love hocks, of course they are mostly fat and that is why I like them so much....LOL  The doctor would beat me but I don't fall off the wagon too often. 

Smoked cured hocks.... like ham with extra fat and skin!
Kevin I did a light smoke as you suggested 
 
Brined the Hocks for 16 days pulled on Friday in the fridge til Monday


Started the smoker at 100* F to dry them a little more


Increased the temp every half hour Pulled them at 150* IT 

will rest in the fridge for a day or so.


Thanks for looking

Richie
 
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