Cold smoked bones and hocks

[atomicsmoke]

I split all the bones left from butchering the pig in two. Some went into the freezer. Some in brine along with hocks.

IMG_20161217_122230.jpg

• atomicsmoke
• Dec 17, 2016

Bones are at the bottom.

I will dry then smoke the bones in two weeks. Hocks will stay in brine for at least 3 weeks.

 

[crankybuzzard]

I would imagine that your soup or stock made with these bones will need minimal additional salt added.

I'm in for this

 

[atomicsmoke]

I refresh them before smoking. For bones you might still need salt in the soup (there is little meat on them). For hocks no need for salt in the soup, but won't be too salty (coming from a family who eats little salt).

That's the beauty of old school:Simple, safe and delicious.

 

[atomicsmoke]

I forgot I had this thread and went open another one for bones

http://www.smokingmeatforums.com/t/256754/smoked-pig-bones#post_1654082

Hocks are ready to pack

_20170121_104353.JPG

• atomicsmoke
• Jan 21, 2017

You can see these are much smaller from the one I have on another terrine thread. That's because I cut these. The large I got from my pig farmer.