I am looking for suggestions on how to brine and smoke Ham Hocks. Thanks alot!
Hi
Welcome to the forum.
You can use the recipe in the link below. Just scale the recipe to the amount of brine you need. If you need less brine scale it down, there is no need to waste materials. If you don't need all of those seasoning then don't add them; but you must keep the correct proportions of water, salt, and cure #1 (pink salt), and to some extent the amount of sugar; since that takes away some of the harness the salt brings.
With hocks you do not have to inject. Depending on how large they are, I would cut the curing time down to 3 - 4 days.
Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham&p=716#post716)