- Dec 30, 2012
- 156
- 15
attached [I hope] are some local ham hocks on sale at our meat supplier in Thailand @ about $1/lb and my first thoughts were to brine and smoke them and want to bounce this off you guys before I buy them. They are about 2+ inches on the small side and 4+ inches on the large side.....look pretty meaty with thin layer of fat and skin.
My plan.....
to use the brine calculator with a 2% salt and sugar, plus some traditional secret herbs for ham. Cut them in a spiral just down to where the meat begins so that the brine can penetrate easier.....maybe 4 slices per hock....or maybe X cut it?? and being thick at the bottom, I would inject [how much?] brine into them. and leave them in the brine for [how long?] before smoking @ 225f for [how long?].
Another question is ....in what position should I put them on the rack in the smoker?? on the side, or with the large end down??
Any tips and suggestions would be appreciated..........
thanks in advance...
My plan.....
to use the brine calculator with a 2% salt and sugar, plus some traditional secret herbs for ham. Cut them in a spiral just down to where the meat begins so that the brine can penetrate easier.....maybe 4 slices per hock....or maybe X cut it?? and being thick at the bottom, I would inject [how much?] brine into them. and leave them in the brine for [how long?] before smoking @ 225f for [how long?].
Another question is ....in what position should I put them on the rack in the smoker?? on the side, or with the large end down??
Any tips and suggestions would be appreciated..........
thanks in advance...