Hocks ~ Foamheart!

[foamheart]

Kevin they look more like small ham steaks. Likes
Richie

Thank you Richie

You know they are cured pork, bone in the middle, skin of the outside, sounds like a sliced ham to me!

 

[foamheart]

That just got me to thinking. One of my favorite dishes in Bavaria is swinehauxen. I should try to find one and give it a whirl. Thanks.

How do you get your pecan shells to stay lit?. I tried them crushed and ground and just can't keep them lit...

Lots of ways. You can spend money or do it free. You kust throw the sheels on the edge of the fire. You can roll 'em up in tin foil like wrapping a cigar, lite one end and lay it in the pit. I was using an electric with a cold smoke attachment from the manufacture (pictured), It works great and I got mine at a discount. So I use it a lot.



That little black box attached to the MES40, it works on the MES30 also.



Insides


The smoke tower.



They also work in chip trays and reloaders



I keep a 31 qt plastic storage bin, full generally. There by the baby cast iron jambalaya pot.

You can use 'em in any pit. In a small cast iron skillet even. The obly thing you want to watch for is make sure you get all the pecan meat out of the shell or its bitter smoke.

 

[foamheart]

That just got me to thinking. One of my favorite dishes in Bavaria is swinehauxen. I should try to find one and give it a whirl. Thanks.

Swinehauxen?? Is that like Farfegnugen?? Just joking, you'll have to show us how to make it.

 

[atomicsmoke]

Nice haul.

What's wrong with backfat?

 

[drdon]

Looks great Kevin! Waiting to see the beans and some greens made with this. A classic reason for smoking.
Don

 

[foamheart]

Nice haul.

What's wrong with backfat?

Me? Nothing used it for years. BUT now I have settled down its either fatback or cracklins. Fatback will never win that battle. LOL

 

[foamheart]

Looks great Kevin! Waiting to see the beans and some greens made with this. A classic reason for smoking.
Don

I have a reefer full of already started projects. Maybe next week. I ground and seasoned 15 pounds of sausage today, will stuff tomorrow (or late tonight). I have all the stuff to make tamales too, but will only do a couple a dozen. My old neck doesn't like standing too long anymore. I am also thinks on some boudin or maybe some breakfast sausage too. See what I mean, its either feast or famine and it 90+ with 100% humidity outside. Pfft!