Smoked Ham Hocks (dry cured)

[captainjosh]

I had 8 fresh hocks from a Lions Club sausage sale/ hog killing, so I cured them for 9 days using TQ and brown sugar. I took them out yesterday and rinsed, patted dry, then dusted them w/ CBP O & G. Fired up the smoker and put them in on 100deg for the first hour using hickory chips. Smoked them about 4 1/2 hrs total after that bumping the heat about 20deg every hour until I got to 200. I’ve got them loosely wrapped in the fridge tonight, while I smoke some cheese. I’m gonna put a couple in the crockpot tomorrow, maybe with some cabbage or collards towards the end.

 

[SmokinAl]

Sounds & looks real good!
Al

 

[captainjosh]

Here’s some pics of the final product, the other three went in the crockpot this morning. I’ll find out in a half hour how I did!

 

[captainjosh]