Cold smoked backfat and hocks

[atomicsmoke]

I've been putting off smoking some backfat and hocks. Time has come.

Hocks in brine

 

[gmc2003]

Following,

Chris

 

[daveomak]

 

[atomicsmoke]

Forgot to post the brining backfat picture.

 

[crazymoon]

AS, looks good

 

[atomicsmoke]

Hocks smoked ready to vacpack

 

[atomicsmoke]

Backfat ready too.

 

[daveomak]

 

[atomicsmoke]

Took a smoked hock out the freezer to make a bean soup

Will cook it in the crcokpot

I am using frozen cranberry beans (got a lot of these in the fall, shelled them, then froze them).

 

[crazymoon]

AS, I'm in!:)

 

[atomicsmoke]

Hock cooked with onion and garlic (on low) for 7.5h then with beans, carrots, brocolli stems, celery stalks for 5h.

Hock scooped out....a lot of meat on it

Meat picked and tossed back in the soup. Finished with sour cream+heavy cream.

I've done chilli in the crockpot but not bean + hock soup.

The flavour extraction is amazing.

 

[chopsaw]

It sure looks amazing . I love beans soup . Nice job .

 

[chef jimmyj]

Looks good. Unfortunately I am the only one who will eat beans, other than Baked. I was curious about the long cook time until I realized you were using a Crock-Pot...JJ

 

[crazymoon]

AS, WOW, Your soup looks awesome !!

 

[ddufore]

Looks yummy!!!

 

[atomicsmoke]

Chef Jimmy

I don't think i know anyone who doesn't like beans in any shape or form.

In a 3 generations household we don't even bother cooking mains when we have beans and hock soup. After seconds (and sometimes thirds) no room for mains.

We eat the soup with a side of oiled sliced red onion and toast. Some add vinegar (to the onion).

Needless to say there is no leftover to freeze (which is not an issue for all the other soups we eat).

 

[ddufore]

It seems that the topic has changed to hocks and beans and the back fat has fallen by the wayside. I would like to hear more about the back fat. How was it prepared and how do you you consume it?

 

[atomicsmoke]

It seems that the topic has changed to hocks and beans and the back fat has fallen by the wayside. I would like to hear more about the back fat. How was it prepared and how do you you consume it?

Both hock and backfat were wet cured. Hocks for 3 weeks, backfat for 2.

Rinsed well after that, hung for developing pellicle than smoked with beech...for a long time .

Hocks were vacpacked after that and rested in the fridge for a few days before feeezing.

Backfat was hung to dry after smoking. One week if i remember correctly.

We eat the backfat "raw". Sometimes we use it as you would pancetta or bacon: in an omlette, pasta. We also like it roasted over a camp fire. But best is as cold cut. Rind is hard, but toss it in a soup and gives you extra flavour. And then you can munch on it...it softens.
Ofcourse if you don't like the cold fat texture you won't like this.

It's worth trying. Worst case you cook with it.

Also helps with lean meats: cut some slits into the meat and jam in there some smoked backfat.

If you go camping, hunting for many days and have no ice available the backfat will keep you fed and happy...long after other meats have gone bad.


Here is an older thread for smoked backfat
https://www.smokingmeatforums.com/t...rdiolosts-blood-pressure.257263/#post-1722350

 

[ddufore]

Cold smoked?

 

[ddufore]

Sorry, just reread the title. Good information. I want to try this.