Recent content by loonytooner

Now that's what I want to see when I am done. Thanks to all for your replies.

May have not been right to point "BAB LEVES", but I just had 2 full bowls . It was delicious.

Today was the day for soup. I am a guy that cooks and decides as I am going along what to make of it. I was going to go with veggies and barley, but changed it up to something my great grandmother made. Hungarian style. Navy beans,celery, huge sweet onion and tomatoes. I have to say,the hock was...

YUP. The more the better. They look great.

Thanks disco My pop will be the final taster. He brought us up on this soup. Hope I do not disappoint.

Thank you pushok Just a brine .

I really like smoke pork hock soup during the winter months. Veggies,barley and MEAT. I looked at the price of just raw hocks and was surprised at the price compared to buying the ready smoked ones. Since I am getting more and more into this smoking hobby,I decided to make my own. When I do...

I will give this a try. Thank you Jcam222. How do you guys go about removing the tendons ? And as for the pink salt. The only place I can buy it around here is at Cabelas. It is called pink salt fast cure. I take it that this is the curing salt required ?

This is something I have been wanting to give a try. Anyone here done them ? I have seen many different ways on you tube. Better known as the disney turkey ham .The taste of ham on a turkey leg has me drooling. Thanks LT

Thanks all. I am from Ontario Canada. It,s getting a bit tough up here now to do a full smoke with the chief with these temps, so I mainly get the smoke needed, then put in the oven to complete the process.

That is absolutely superb. Well done.

Joined abut a week ago or so. Been reading some great threads. Some of you guys are masters of the smoke machines and I now know, I have come to the right place. I started getting into smoking a couple of years ago. I bought a well use little chief of a buddy. $20 to start learning.LOL I have...