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4/29/19 was a good day to smoke

tropics

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But a Bad Day for the smokers.Mes 40 popped the GFI twice, so I grab the WSM 18.5 only to find the door did not survive the move.I was able to use the Weber 22.5 with a snake set up.
Not the best pic thru the grate.
100_8107.JPG
Hocks were cured 16 days in Pops brine I hope he is doing better.
100_8109.JPG
Gave them 5 hours of smoke Pecan & Alder Pellets
100_8110.JPG
Now what to make with them being the weather is starting to get better?
Richie
 

JC in GB

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Pardon my ignorance but how do you use the hocks for cooking?
 

daveomak

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It sure looks like it was a good day to smoke.... Great looking hocks... I like smoked hocks....
 

HalfSmoked

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Glad to see you almost up and running again Richie. Beans and greens also cabbage. I remember the bar days of pickle pig hocks.

Warren
 

chopsaw

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Glad you got a chance to cook . I'd eat those hocks like an apple !
 

xray

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Pretty good looking hocks you got there, Richie. Welcome back by the way.

I sure could use a hock to make ham, cabbage and potato soup!
 

GaryHibbert

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Hocks look like they turned out real good Richie. I've never eaten hocks, but those look good enough to give it a try.
Glad to see you're finally getting settled in enough to fire up a smoker (or two, or three--bad luck there).
Gary
 

gmc2003

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No added recipes, but those sure look good Richie.

Point for sure
Chris
 

hardcookin

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Richie getting it done under tough circumstances. Good job
Point
 

chopsaw

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Richie , just stopping back in to look thru you hock post . Happened to find some fresh ones the other day . I used TQ , been in the bag a couple days . Planning on 12 to 14 days .
 

tropics

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Richie , just stopping back in to look thru you hock post . Happened to find some fresh ones the other day . I used TQ , been in the bag a couple days . Planning on 12 to 14 days .
Rich Thank You for bringing this back up I have to apologize to all of you who posted. I have no idea as to why I didn't respond.More then likely didn't get an alert or internet was down.
Thank you ALL for the comments & Likes.
Richie
 

tropics

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Richie , just stopping back in to look thru you hock post . Happened to find some fresh ones the other day . I used TQ , been in the bag a couple days . Planning on 12 to 14 days .
Rich I never used TQ for Hocks are you dry curing or wet?
From what I remember about TQ you may want to soak them to get some of the salt out. Post it up when they are done I think I have one package left smoked.
Richie
 

chopsaw

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Richie , just rubbed down dry .
 

chopsaw

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I'm re -thinking that 10 days will be good for these . I use TQ for pork loins and bacon . Never had a salt problem , but will keep that in mind . Thanks . Figure if I use them for beans I won't salt the pot until the end . I might even look at your thread on greens . Never had them .
 

tropics

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I'm re -thinking that 10 days will be good for these . I use TQ for pork loins and bacon . Never had a salt problem , but will keep that in mind . Thanks . Figure if I use them for beans I won't salt the pot until the end . I might even look at your thread on greens . Never had them .
Collard Greens are good I had Kale already that cooks faster then Collard. I made a Portuguese Choriso Soup last week using the Collards. Look forward to seeing what ever you decide on
Richie
 

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