Typical Friday night I check the food flyers coming up for the week and noticed pork hicks on sale for .89/lb. about three months ago I cooked a collard green recipe that included a smoked pork hock. The pork hock I think was around 3.99/lb but man was that dish delicious.
So here I am. Searched this wonderful site and noticed a couple inquiries on smoked pork hocks but no entries. I used a recipe posted by a member directing to another site. Thank you to both parties, cheers!
Couldn't pass up the experiment for that price so picked up 8 of them. Each around 1.5 lbs. a piece.
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I boiled the brine sugar, salt, bay leaf, garlic, pepper and cure. Now for a three to four day soak
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The cure is why I am posting this here. The hock I had for collard greens was delicious and the cure was a big part of that taste. These will be hot smoked to finish. Then frozen individually.
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Looks like a tasty project that will reap rewards for many future meals
What brine recipe did u use. I actually have some of these in the freezer for the dogs i was going to smoke, but if we can make a meal out of them i am willing to try it!
Quote from: wkahler on November 28, 2013, 05:03:30 AM
What brine recipe did u use. I actually have some of these in the freezer for the dogs i was going to smoke, but if we can make a meal out of them i am willing to try it!
X2. Recipe for the brine please. :)
This is suppose to be a good one to follow
http://playingwithfireandsmoke.blogspot.ca/2002/02/pork-hocks-shanks-jowls-trotters.html?m=1
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That is the recipe. I just brought them in to warm up a little. Canadian eh.
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You going to peel the skins off before smoking?
Were did you get them from.............Eh?
Lumpy
Hey how you doin'?
Would you recommend taking the skin off? The smoked one I used in the collard greens recipe was delicious and smoked with the skin on. When I cooked it the skin and bone was removed with no effort.
Smoke flavor? If so I agree. Any easy way to remove the skin?
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Got them in Brampton at a store called Seasons Market. This week they have pork shoulder blade (pretty much pork butt) for 1.18/lb.
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I was just asking out of curiosity. Should be able to peel the skin off like on a side of bacon with a sharp knife on would think
I was thinking about taking the skin off but I think I will leave skin on as I am falling short on time now.
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In the sink getting their first soak of water. Second soak will be in the cooler and outside again.(http://img.tapatalk.com/d/13/12/01/agyhymep.jpg)
Smoke will roll tonight.
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Well weather wasn't on my side so I had to start the hocks at 3:30 pm this afternoon. I hope I am not up too late to finish these.
Any how I made one of my favorites Emeril's essence rub for these and throwing 4 hrs. Of hickory at them.
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Just starting to pull them out of the smoker at 155(http://img.tapatalk.com/d/13/12/02/epypa2er.jpg)
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I think I would have to tear one apart and put it on a tortilla to do a taste test, but that's just me. They look like they'll make any beans better for sure.