Dry brine ham hock?

[smoken north]

Does anyone have a good dry brine for ham hock? Or could you even do a hock with dry brine? Any help would be appreciated. Thanks fellas

 

[chopsaw]

Are you wanting to cure a fresh hock ? I use Morton's tender quick at 1 TBLS per pound of meat . You can also use cure 1 , but I have never tried it that way .

 

[pc farmer]

Assuming they don't have the skin on them, dry cure will work. Digging dog farms has a dry cure calculator on here. Only one I use when dry curing with #1. Chopsaw has you covered with tender quick. Pops brine if you want to wet cure.

 

[smoken north]

I have wet cured plenty of belly before. Just looking to try something a little different on this hock. It is fresh with the skin removed. If I were to do a dry brine would it be wise to maybe inject it as well?

 

[atomicsmoke]

What are you making: smoked hock for "hock and beans" or to be served whole?

 

[smoken north]

It'll be used for soup

 

[atomicsmoke]

I don't see any benefit in dry curing if used for soup. Why not wet cure? Is easier for this piece of meat. At least it seems easier to me.