Hocks

[tropics]

Ran out of Smoked Hocks so I used Pops Brine as always to cure them.
These were not as meaty as the ones I normally get

One of the bigger pieces

Smoked with Pitt Boss Apple an Charcoal mix Pellets 5 hours
3 hours at 150°F 2 hours at 175°F

Now I have a Pork Butt in Pops Brine to make my Easter Ham
Richie

 

[pc farmer]

Great color on them hocks. I think I better get a Easter ham started.

 

[BrianGSDTexoma]

Look really good. Hard to beat those pork butt hams!

 

[pushok2018]

Beautiful color, tropics! How long did you cure them? No injection needed?

 

[tropics]

Great color on them hocks. I think I better get a Easter ham started.

Adam Thanks the butt was on sale for $0.89 I checked the sell by date bought it.Can't find shanks up here just Picnic cuts
Richie

 

[tropics]

Look really good. Hard to beat those pork butt hams!

Brian this is the first time for me making a Butt into a Ham
Richie

 

[tropics]

Beautiful color, tropics! How long did you cure them? No injection needed?

No injection for the Hocks I went 10 days Thanks for the Like I appreciate it
Richie

 

[sawhorseray]

Those look wonderful Richie, Like! For me the best part of a Easter ham is the split pea soup that comes right after. RAY

 

[pc farmer]

Adam Thanks the butt was on sale for $0.89 I checked the sell by date bought it.Can't find shanks up here just Picnic cuts
Richie

I still have a lot of hams from butchering in the freezer but I am itching to cure something.

 

[tropics]

Those look wonderful Richie, Like! For me the best part of a Easter ham is the split pea soup that comes right after. RAY

Ray I am also liken the Pea Soup and a few other beans,last year I started using the Hocks with Collard Greens to make a soup.Thank you and thanks for the Like I appreciate it
Richie

 

[Bearcarver]

Oh Man, My Brother!!
Those gotta be Mighty Tasty!!!
Nice Job!
Like.

Bear

 

[BrianGSDTexoma]

Brian this is the first time for me making a Butt into a Ham
Richie

I would inject some of that brine into the pork butt. I can't hardly get myself to do pulled pork anymore those cured butts come out so good. I think most people take them to 145 but I like mine to 160 -165 where it hits the stall. Personal preference.

 

[tropics]

Oh Man, My Brother!!
Those gotta be Mighty Tasty!!!
Nice Job!
Like.

Bear

Thank you Brother John weather is almost to nice to make soup,maybe some baked beans with a hock thrown in.Thanks for the Like I appreciate it
Richie

 

[tropics]

I would inject some of that brine into the pork butt. I can't hardly get myself to do pulled pork anymore those cured butts come out so good. I think most people take them to 145 but I like mine to 160 -165 where it hits the stall. Personal preference.

Brian Thanks I did inject with a broadcast needle all around.I think my last ham was cooked to 160 or so.
Richie

 

[chopsaw]

Nice Richie . Yup great color on those . I used one of mine to do green beans and new potatoes .
Be watching for the ham .

 

[tropics]

Nice Richie . Yup great color on those . I used one of mine to do green beans and new potatoes .
Be watching for the ham .

Rich Thank you I know how they smelled when I brought them in,my mouth waters thinking about it LOL. Thanks for the Like I appreciate it
Richie

 

[Inkbirdbbq]

Looks fantastic!

 

[tropics]

Looks fantastic!

Thank you and thanks for the Like I appreciate it
Richie