Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. W

    Fresh leg(ham)

    This fall we butchered a 300lbs hog and I am left with two roughly 25lbs fresh legs(hams). We really do not eat ham and the process seems lengthy and, for us, unworthy of the effort. I am looking for other ideas I could do with it. I froze them until I figured out what I wanted to to with...
  2. W

    Is brining hocks a necessity?

    We recently butchered our first pig at home and I would like to smoke and then freeze the hocks for later use. Is it necessary to brine the hocks prior to smoking? An internet search turns up only brining versions of smoking hocks.
Top Bottom
Back
Clicky