Has anyone smoked this

tarpsflat

Newbie

Original poster

Jul 15, 2009

21

10

ft laud fl

• Jul 16, 2009

• #1

Has anyone here smoked any pigs feet and or hox tail there seems to be alot of it around here. south fla.Thanks bill

 

jack2u2

Smoke Blower

Nov 19, 2007

138

10

• Jul 17, 2009

• #2

I have had smoked shanks, but I don't know about the feet. Don't know if there's enough meat to make it worthwhile!

 

smokingd

Smoking Fanatic

Apr 2, 2009

349

14

Vegreville, AB, Canada

• Jul 17, 2009

• #3

I smoke a lot of pigs feet they make an awesome addition to baked beans. And a good snack to chew on my dog like it to. lol

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Jul 17, 2009

• #4

I've heard my dad talking about pickled pig's feet. Never heard of smoking them before.

Be sure to stop over in the Roll Call room and introduce yourself.

 

Dutch

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Jul 7, 2005

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498

Midvale, UT

• Jul 17, 2009

• #5

We used to toss a couple of whole ox (beef) tails into the smoker and then use the smoked tail to make soup. The addition of smoke to the mix was a nice change.

 

sfwmson

Newbie

Sep 28, 2012

7

10

• Oct 27, 2012

• #6

Hello all...I have a connection to a farmer and I already bought seven packages of feet! (Along with hocks, which I know how to smoke and use) I intend to go ahead and smoke these feet like the hocks, but Isee there are several recipies around that require brining first.

If anyone sees this before Sunday Oct 28th 2012, and I need to really brine them, shoot me a reply? If I don't hear anything, I will post back with report on smiking them just raw.

Hoping they wil be good for at least beans or soup. I Intend to freeze them after smoking...

 

chef jimmyj

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May 12, 2011

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7,150

• Oct 27, 2012

• #7

If you use Pops Brine, even over night, it will give the feet and hocks that Ham flavor the is most common with the commercial hocks. You certainly can smoke as is but I have no idea how long to get them tender enough to eat out of the smoker. Without the Cure/Brine they will get smokey but taste like any other smoked pork Butt or Ribs. You may have to Braise them to get them fall of the bone tender. You can use the braise liquid for Bean Soup or reduce it down to add smoked pork flavor to anything Gravies, Greens, BBQ Sauce, whatever...JJ

http://www.smokingmeatforums.com/a/pops-wet-curing-brine

 

sfwmson

Newbie

Sep 28, 2012

7

10

• Oct 27, 2012

• #8

thanks a lot for such a fast reply. this forum is awesome. i will try no brine, and brine the next set i get. (we are lucky to have a pig farmer less than a mile away.

 

sfwmson

Newbie

Sep 28, 2012

7

10

• Oct 27, 2012

• #9

thanks a lot for such a fast reply. this forum is awesome. i will try no brine, and brine the next set i get. (we are lucky to have a pig farmer less than a mile away.

 

sfwmson

Newbie

Sep 28, 2012

7

10

• Oct 28, 2012

• #10

sorry for the double post. So I did the feet and hocks today. Lesson learned...they seriously needed to be cured first. These will be ok for braising  and adding to soup or beans. They are smoky and fairly tender. I did them low and slow, about ten hours at 180 degrees.

They are still pretty "feet-y" as my wife put it.

I think I will cure the next set and then maybe stick to the hocks!