Question about smoking hocks

[lupus]

Hi,
Seeing as we are heading in to our colder part of the year down under (not that it gets that cold here), the wife is looking at making more pea and ham soups.

In the past, we have used smoked hocks purchased from the deli at the supermarket. However, now that we have a functional smoker, the wife enquired as to why we are not smoking our own hocks, given the last couple of successful smoked butts.

Looking around the site, it appears to smoke the hocks, one should brine the hocks for a few days prior to smoking. Looking into the composition of the brine, I note that there is usually a cure in the brine. Can I ask why the need for a cure? As I am planning on a weekend of smoking, with a couple of butts and possibly some lamb shanks, I thought I would hot smoke. If that s the case, am I not essentially cooking the meat? Is there any need for a cure if the meat is cooked and refrigerated? R des the cure perform some other function?

Thanks in advance for your help.

 

[pops6927]

Yes, the cure changes the composition and flavor of the meat into that classic 'hammy' flavor, turns the color of the meat to a pink also.  If you're not using cure, you're just smoking the pork, much like pulled pork with no ham flavor.

 

[daveomak]

lupus, morning....  I have smoked many parts of the pig to replace hocks in pea and bean soups.... necks, salt pork, side pork etc...  I don't use cure to get around the ham flavor.... just smoked pig flavor....  I smoke the parts, depending on thickness, from 180 - 225.... It is important to get the IT, of the hunk of meat, up to about 145 in a short period of time since no cure is added..... once the meat is up to temp. you can smoke until the flavor is where you want it....    Dave 

 

[lupus]

Thanks for the replies. Forgot about the hammy flavor created by the cure. :)