Smoking pork neck bones to put in a pot with dried beans

[butchdon]

Just looking for an old fashioned method of smoking pork neck bones to add to a pot of beans, NOT eat bu themselves.Nothing complicated.

Just trying to replicate what we've bought at the store, or what folks used to bring up North after visiting family in the soulth.

Thanks,

 

[tropics]

http://www.smokingmeatforums.com/t/194377/pork-neck-bones

Richie

 

[crankybuzzard]

 
Just looking for an old fashioned method of smoking pork neck bones to add to a pot of beans, NOT eat bu themselves.Nothing complicated.

Just trying to replicate what we've bought at the store, or what folks used to bring up North after visiting family in the soulth.

Thanks,

The way I smoke meaty bones for beans is to put them into the pit at 225 with good smoke and let them roll until about done, then drop them into a pot of beans, or let them cool and freeze for later.

 

[butchdon]

I read that neck bone post earlier today. Those look ready to eat as-is. What I was looking for was something with a "harder" smoke, like what you get at the supermarket. The meat doesn't come off until they are slow cooked in some liquid like a pot of beans.

 

[tropics]

 
I read that neck bone post earlier today. Those look ready to eat as-is. What I was looking for was something with a "harder" smoke, like what you get at the supermarket. The meat doesn't come off until they are slow cooked in some liquid like a pot of beans.

You don't have to make them that tender,pull them earlier.

Richie

 

[crankybuzzard]

 
I read that neck bone post earlier today. Those look ready to eat as-is. What I was looking for was something with a "harder" smoke, like what you get at the supermarket. The meat doesn't come off until they are slow cooked in some liquid like a pot of beans.

A lot of the "smoked" bones and such at the store have been drenched in liquid smoke.

I'm not sure where you are, but if you can keep the pit temp under 40°, cold smoke them for a long time.

 

[butchdon]

I give that try next batch.

Thanks

 

[atomicsmoke]

I cold smoked bones. But that's a 3 weeks project: two in brine, one for smoking drying . They are great in soups and beans.
http://www.smokingmeatforums.com/t/241671/a-pigs-nose-to-tale-smoked-bones

 

[crankybuzzard]

I cold smoked bones. But that's a 3 weeks project: two in brine, one for smoking drying . They are great in soups and beans.
http://www.smokingmeatforums.com/t/241671/a-pigs-nose-to-tale-smoked-bones

I remember that!  Just book marked it to try out!

 

[butchdon]

Wow! That's a long time. I guess I'm not that hard core.

 

[atomicsmoke]

Definitely not the way to go if you need something quick. However if you get a big batch of bones (any, not just neck) is worth the effort - you end up with a big load that you can just pull out of the freezer when needed. When I get my annual pig I do all bones this way. Other than nodules, nasty tissue nothing sees the trash can.