Smoked pork hock

[atomicsmoke]

Not cured or brined. Just seasoned.

IMG_20160611_185735.jpg

• atomicsmoke
• Jun 12, 2016

 

[okie362]

That looks delicious right about now!

 

[atomicsmoke]

My family was not crazy about it. I enjoyed it.... especially the skin/fat. Good thing I grilled a pile of asparagus. We all love it.

 

[jp61]

Cured and cold smoked ham hock is one of the ingredients in my mom's stuffed cabbage

 

 

[chef jimmyj]

Looks good to me. My family would not be happy either. Too many knarly bits...JJ

 

[atomicsmoke]

Cured and cold smoked ham hock is one of the ingredients in my mom's stuffed cabbage :drool  

Still have one of those left...indeed cabbage rolls is one great use for it.
http://www.smokingmeatforums.com/t/242156/a-pigs-nose-to-tale-cold-smoked-hocks

When we have time we used tarhonya - grated noodles- instead of rice in cabbage rolls. I should post that sometime.

 

[jp61]

First time I've heard of tarhonya.... I'll have to run it by her to see what she says.

 

[chef jimmyj]

Still have one of those left...indeed cabbage rolls is one great use for it.
http://www.smokingmeatforums.com/t/242156/a-pigs-nose-to-tale-cold-smoked-hocks

When we have time we used tarhonya - grated noodles- instead of rice in cabbage rolls. I should post that sometime.

Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ

 

[atomicsmoke]

Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ

Another cabbage roll variation we do (when using smoke hock) is roasted coarse ground corn (for the carbohydrate component). That's a treat.

 

[atomicsmoke]

Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ

I will ask the missus for the correct proportions. What I can tell is our version is non-standard as I like them meaty.

 

[chef jimmyj]

Another cabbage roll variation we do (when using smoke hock) is roasted coarse ground corn (for the carbohydrate component). That's a treat.

I have made them with Pearl Barley which was good.

I will ask the missus for the correct proportions. What I can tell is our version is non-standard as I like them meaty.

Thanks...I am thinking Cous Cous would work in a similar fashion...JJ

 

[atomicsmoke]

I've seen it done with cous-cous.

I am told 0.5kg of dried noodles for a nicely sized hock.

I recommend roasting the cous-cous first.

We make fresh noodle dough for these. Roasting will dry them, give them a nice colour and toasty flavour.