Finally found some Hocks that are nice sized,Curing using Pops Brine.
Be back in a few weeks
Richie
Be back in a few weeks
Richie
You Better Do That !!!
Won't be much updates but I'll post them when they are done
Richie
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* FGood start. What's on the menu once you finish them? Other than beans...
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
Kevin Thanks I just looked at your other post,I will be freezing some for beansDon'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
Kevin I did a light smoke as you suggested
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!
Only if you could get ahead of me to the cook pot!
Dave thanks this was my first time smoking Hocks never seen any with meat on them.
Kevin Thank you I did as you said light smoke and not over cooked.Thanks for the points I appreciate itOnly if you could get ahead of me to the cook pot!
Good looking hocks Richie!