Pork hocks anyone?

Smokeville · August 07, 2009, 01:17:36 PM

I'm back from vacation and ready to smoke...

Went to Yuan Ming today in Mississauga and found pork butt for $1.09/lb, but also my wife picked up 4 pork hocks. The darn things weigh 8.2lbs total or 2lb each!

I plan to smoke 2 of them... anyone out there with experience on these?

Thanks, Rich

Wildcat · August 07, 2009, 01:23:53 PM

Never smoked them. I generally just use them to add flavor and meat to veggies. They should smoke up just fine. Next time I use hocks I may try applying an hour or two of cold smoke then toss into the blackeyes to cook.

Habanero Smoker · August 07, 2009, 01:41:12 PM

You can either wet cure (pickle) with curing salt, or brine them them first, or smoke them fresh. Smoke/cook them the same as fresh ham, at about 225°F, applying 3 hours of smoke, and bringing the internal temperature to 152°F. If you don't cure them you won't get that traditional ham like flavor, but fresh smoked ham is also good, brining will give it more of a country ham flavor. Then use them as Wildcat suggested.

Smokin Soon · August 07, 2009, 05:50:22 PM

I give them a bath in Honey Maple Cure from Sausage Maker or just use Hab's Canadian Bacon cure. I have only done the smaller ones and only cure for a day or two. Great with a long slow bubble with those black eyed peas.

Smokeville · August 10, 2009, 07:37:40 AM

Thanks, all.

My experience with pork hocks is from the Kitchener-Waterloo area where they cook them German style --- so I didn't cure, I just threw them in with a rub like the pork butt.

The results were ok, but I'm not a fan of the taste of pork hocks anyway. I should have left off the rub, as my wife really wanted to use the smoked hocks for bean soup....

Anyway, a good experiment...

Rich

BTW with one of them, I skinned it. With the other, I loosened it and folded it back sort of like wings. That one was the better.

Tenpoint5 · August 10, 2009, 07:44:03 AM

If the Mrs. wants to use them in bean soup you will want more of a ham flavor. Follow Habs' advice above.

oakville smoker · August 11, 2009, 09:21:33 AM

Smokeville

Where is this place in Mississauga? Thats a hell of a deal for a butt based on what I paid last time at another store. I am in Oakville at Trafalgar and QEW and Mississauga is not that far. I actually drove to St Jacobs last week and bought damn near 100 pounds of chicken ! Nice to see the freezer full. Even noce when that chicken is in my belly !

Smokeville · August 11, 2009, 12:05:11 PM

It's Yuan Ming, at 1000 Burnhamthorpe.... that address may be off a bit but it is right beside the courthouse. It used to be a CanTire.

The pork butt was $1.09/lb and the hocks were .69/lb. Check Flyermall.com and their flyer is online.

The butts weight about 4 lb each and were boneless. I prefer bone but they turned out just great anyway. Took 12 hours before they would even think about being pulled....

lumpy · August 11, 2009, 01:38:43 PM

Oakville: Did you ever go to Southern Pride in off Hwy 24 north of Brantford? They have the BEST chicken around and great prices.

Smokerville: Pork hocks and kraut. Ziss zounds like zum scherman ding ya! I can't even look at pork hocks.........I think I still have some hanging around in my intestines ;)
I live right on Chicopee hill...........sound familiar.

Lumpy

oakville smoker · August 12, 2009, 05:08:25 AM

Lumpy

Once I deplete some inventory I will check out Southern Pride. Occasionally I do find myself out in the Brantford area for work. I will be making a mental note and finding a way to get there.

Smokerville: I am pretty sure I know the area you are talking about. I will have to scoot in there the next time in Mississauga which tends to be every 2 or 3 weeks.

Pork hocks anyone?

lumpy