A pig's (nose to) tale - cold smoked hocks

[atomicsmoke]

3 weeks in brine, refreshed, dried to pellicle, smoked for about 48h

IMG_20160208_193855.jpg

• atomicsmoke
• Feb 8, 2016

Can't wait to make some beans on these.

 

[chef jimmyj]

Looks good and a bit different than whats local. I have only had them hot smoked and then cooked with beans or greens...JJ

 

[ak1]

Interesting. I've never cold smoked hocks. Hot smoked, yes.

 

[foamheart]

I just moved my last package of cured smoked hocks from the garage freezer to the house yesterday. Do you do any trotters also? I need to get some in the cure with some bacon soon!

Great looking hocks!

 

[atomicsmoke]

I've seen trotters done this way too. I don't make them like that....we save them for aspic.

 

[tropics]

Looks like another thing making the list,when is the soup going to be ready? 

Richie

 

[foamheart]

I've seen trotters done this way too. I don't make them like that....we save them for aspic.

Aspic? I think head cheese is an aspic too.

http://www.smokingmeatforums.com/t/173280/cured-head-cheese-foamheart

 

[atomicsmoke]

It is. But I like mine "soupier".
http://www.smokingmeatforums.com/t/160690/pork-aspic-apetizer

 

[foamheart]

It is. But I like mine "soupier".
http://www.smokingmeatforums.com/t/160690/pork-aspic-apetizer

I have always wanted to try my hand at a proper british pork pie and the gelatin is the base for them.

Another on a long to-do list. LOL