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Butt & Hocks ~ Foamheart

Discussion in 'Pork' started by foamheart, Sep 7, 2018.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Had an extra butt laying around a few weeks back (the other half of the tasso butt). At .88/lb I can play with 'em. This time I was just too lazy to debone it, maybe because I too sp much time cleaning those pieces of tasso.

    Into the nice clean curing bucket!

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    A quick tip, any polyethylene bucket is NSF. How would you be sure? Turn it over and look. There are all kinda of stuff on the bottom but this is what you are looking for The triangle with a number. HDPE = High Density PolyEthylene, (one of the things I did in this lifetime).

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    These are the last of my hock supply also. I love hocks in beans! Heck I like hocks with hocks! You should try a cured, smoked, hock & trotter head cheese. I did one here some where.

    EDITT:: Cured smoked headcheese: https://www.smokingmeatforums.com/threads/cured-head-cheese-foamheart.173280/

    Before throwing all in the cure bucket, I made sure to inject the butt thoroughly to insure good penetration. Then it all rested for 18 days in the below brine:

    1 C White Sugar
    1 C Brown Sugar
    3/4 C Canning Salt
    1 1/2 tsp #1 Cure
    1 Tbs Maple Extract
    1 Gallon Spring Water

    Cleaned rinsed and patted dry

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    In the reefer for a couple a days to get a good safe pellicle.

    Here I will interject something I learned. IF you are using an elastic fish net, put it on before injecting and curing. LOL You don't notice how much plumper that butt is till you try to get the net on it....

    Now into the smoker, I first used pecan shells, then Apple chips

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    1 hour into it

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    2 hours, pulled the hocks, decided NOT to cook them this time. I am going to freeze 'em anyway, and I was wondering if they might cook faster in the beans if still raw. I'll let you know.

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    Let that smoke roll over that butt some more!!

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    Pulled it at 170 IT and will cook it later, either a double smoke or in the oven.

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    Thats all there is...... Its a butt ham, and a bunch of ol'smoked cured hocks.

    EDITT:: One other thing I'd like to add, I meant to add some Amespho (Phosphate) and see if it would plump and retain juices better. Maybe we need to ask a chemist first about mixing the cure and phosphates. I don't mind taking one for the team, but I would hate to hurt someone.
     
    Last edited: Sep 7, 2018
    crazymoon, 73saint, mike5051 and 4 others like this.
  2. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Looking great Kevin! I've got the hocks and hams from our pigs curing now too. Wont be smoking for a while yet, but I can enjoy looking at your until then! Looking forward to updates!
     
  3. pushok2018

    pushok2018 Newbie

    Nice looking hocks! I was looking for the brine recipe for sometime to cure hocks .... I just wondering if they have to be cooked or can be cold smocked for 8 - 16 hours and eaten just like that? I don't see why not but curious....
    Thank you for the recipe !
     
  4. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Looks good to me I can't find any more of them meaty Hocks like I had the one time.
    Richie
     
  5. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another good one Kevin!
    Your killing me!!!
    Al
     
  6. motocrash

    motocrash Master of the Pit

    Damn...those are meaty,beautiful hocks!
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Beautiful color on that pork! Looks delicious!

    Mike
     
  8. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Those hocks look even nicer than the chisesi hocks I’ve often purchased!
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you. We did raise hogs, basically for Pop's yearly hog roast. There is a fresh taste to pork when you raise it yourself you just can't get from store bought. I didn't mind butchering, but I HATED scraping!
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I like fresh hocks, I like cured hocks especially in my beans, Navy, Pinto, Lima, Kidney, crowder, etc. I prefer the fresh or just smoked in my green veggies. There is so many seasoning meats today that its basically what I have handy, Andouille, Tasso, hocks, Pickled Pork, fatback, etc... Man as a kid we'd all fight over old dry sow belly.
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Dang Richie, no wonder you don't eat greens.... Gptta get some found. I'll tell you where they are. Look around for the small meat store that does mostly government assistance, that's where I get mine. I am too the point now where I buy a full case at a time. This one has lasted about a year.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Al, Its a shame they don't make these cholesterol free.....ROFLMAO. You just gotta work it off I guess.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Those slipped thru on the last case, that's how they ship. I usually buy a case and get the butcher to cut those in halves or thirds. If you don't ya get folks upset about who gets what.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Mike, its just Pop Fassett's brine. I usually let mine cure a little longer than required. I am lazy and wait till I have plenty of spare time to pull.
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Check it out! This is so tender and juicy!

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    I had some pineapple preserves that did not gel this year so I keep 'em in the reefer and use for glazes.

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    So good! Every time I do something this I am amazed at how easy it is and why the heck do we pay so much for a lessor products from the grocery stores. Just think if that was a ham instead of a butt! You need to do one now to polish up for the holidays. Plue it will give you time to get over
     
    73saint and chopsaw like this.
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you.
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have 2 hocks in the freezer from last year. Have a pig going to the butcher next week. I will be curing the hocks , hams and bacons.

    Hoping my hocks look like this.
     
    chopsaw likes this.
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Oh , That ham, thats beautiful.
     
  19. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    That's a great lookin ham .
     
  20. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Beautiful ham! My mouth is watering!!
     

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