Has anyone smoked this

[tarpsflat]

Has anyone here smoked any pigs feet and or hox tail there seems to be alot of it around here. south fla.Thanks bill

 

[jack2u2]

I have had smoked shanks, but I don't know about the feet. Don't know if there's enough meat to make it worthwhile!

 

[smokingd]

I smoke a lot of pigs feet they make an awesome addition to baked beans. And a good snack to chew on my dog like it to. lol

 

[the dude abides]

I've heard my dad talking about pickled pig's feet. Never heard of smoking them before.

Be sure to stop over in the Roll Call room and introduce yourself.

 

[Dutch]

We used to toss a couple of whole ox (beef) tails into the smoker and then use the smoked tail to make soup. The addition of smoke to the mix was a nice change.

 

[sfwmson]

Hello all...I have a connection to a farmer and I already bought seven packages of feet! (Along with hocks, which I know how to smoke and use) I intend to go ahead and smoke these feet like the hocks, but Isee there are several recipies around that require brining first.

If anyone sees this before Sunday Oct 28th 2012, and I need to really brine them, shoot me a reply? If I don't hear anything, I will post back with report on smiking them just raw.

Hoping they wil be good for at least beans or soup. I Intend to freeze them after smoking...

 

[chef jimmyj]

If you use Pops Brine, even over night, it will give the feet and hocks that Ham flavor the is most common with the commercial hocks. You certainly can smoke as is but I have no idea how long to get them tender enough to eat out of the smoker. Without the Cure/Brine they will get smokey but taste like any other smoked pork Butt or Ribs. You may have to Braise them to get them fall of the bone tender. You can use the braise liquid for Bean Soup or reduce it down to add smoked pork flavor to anything Gravies, Greens, BBQ Sauce, whatever...JJ

http://www.smokingmeatforums.com/a/pops-wet-curing-brine

 

[sfwmson]

thanks a lot for such a fast reply. this forum is awesome. i will try no brine, and brine the next set i get. (we are lucky to have a pig farmer less than a mile away.

 

[sfwmson]

thanks a lot for such a fast reply. this forum is awesome. i will try no brine, and brine the next set i get. (we are lucky to have a pig farmer less than a mile away.

 

[sfwmson]

sorry for the double post. So I did the feet and hocks today. Lesson learned...they seriously needed to be cured first. These will be ok for braising  and adding to soup or beans. They are smoky and fairly tender. I did them low and slow, about ten hours at 180 degrees.

They are still pretty "feet-y" as my wife put it.

I think I will cure the next set and then maybe stick to the hocks!