Ham Hock - Done

[BrianGSDTexoma]

I have had some ham hocks curing for close to two weeks. I just put them on the smoker. Going low for a couple hours than maybe 250? I see different internal temps to take to from 145 to 165. These will be used in beans and such. Any suggestions? I was thinking 165.

 

[chopsaw]

Here's a thread from Richie tropics that I followed .

Hocks

Finally found some Hocks that are nice sized,Curing using Pops Brine. Be back in a few weeks Richie

www.smokingmeatforums.com

He talks about finished temps with Kevin Foamheart .
I think I took mine to 150 ish , and also used Tender Quick to cure .

 

[Gonna Smoke]

I couldn't even begin to guess when was the last time I saw fresh hocks in a store, beef or pork. I'm onboard Brian...

 

[BrianGSDTexoma]

At about 155 alot of good fat was coming out and pulled them. I went to 250 after low smoke. I think 225 would of been better.

 

[Rafter H BBQ]

They look top notch Brian!

 

[zwiller]

DANG. That's like TV magic! Didn't even have time to get a response to the question ready but looks great Brian! I was leaning toward 145F. Good call on pulling with the fat rendering. None here either but if I ran them I'd probably use the sausage program on the Auber where it does the slow ramp up.

 

[jcam222]

Man those sure look good Brian! I may have to try that sometime, local Savealot has hocks pretty often.

 

[Gonna Smoke]

Brian, I don't think they could be any better...

 

[chopsaw]

Brian , those are money . I have one left from the batch I did . Works great in the instant pot , with green beans and russet potatoes .

Savealot has hocks pretty often.

If you can get fresh hocks you need to .

 

[BrianGSDTexoma]

Brian , those are money . I have one left from the batch I did . Works great in the instant pot , with green beans and russet potatoes .


If you can get fresh hocks you need to .

How do you do the green beans? Does not seem like there be enough time for the hock?

 

[fxsales1959]

I'd stand in line for the first pot of snaps (that's green beans for y'all yankees).

 

[chopsaw]

How do you do the green beans? Does not seem like there be enough time for the hock?

There's not . Need to do it in 2 phases . The first time I did it I used fresh green beans , cubed up some russet potatoes , and a yellow onion .
Added a 1 1/2 cups of unsalted chicken stock and did 50 minutes high pressure , natural release .

The beans , potatoes and onions were completely cooked away , and it made a bunch of stock . So I added 2 cans of white beans , some onion and 2 more potatoes . Went another couple of minutes and had some great soup .

The next time I ran the hock by itself , then natural release . Added the green beans , onions and potatoes and went another 8 minutes or so . Makes a good batch of green beans .

 

[BrianGSDTexoma]

Ham Hocks made a good pot of beans. I should of took pic when I shredded them. Really meaty and great flavor. Just used two of the big ones. Also used some leftover ham. I never eat beans until the next day. Most these will go to friends.

 

[chopsaw]

Yum .

 

[jcam222]

Man those look great!! That is serious comfort food

 

[DRKsmoking]

Great looking Hocks Brian. Love the colour and I bet they tasted great.

They have been on my list for awhile , with the new year almost here , hope to settle down a bit and get back to some smoking time for me.

David

 

[chopsaw]

hope to settle down a bit and get back to some smoking time for me.

You know what they say , " All work and no play sucks " or something like that .

 

[DRKsmoking]

You know what they say , " All work and no play sucks " or something like that .

You are right there, But we did go away for Christmas for 10 days . But I don't call Florida a real vacation as I am always driving the ladies somewhere. But I did get to spend some time at the pool.
Love getting away but always tired with all the driving to the stores that I normally don't even go into.

Now that back home , have the blue prints out and starting to get my head organized on the cottage build this year down at the ocean property. Going to be busy and fun ... I hope. And still work to keep the bills paid up

David