Ham Hocks

[skiak]

Getting ready to start some ribs and want to stick a couple ham hocks in at the same time for soup later next week. Not really sure how long to cook them. Does anyone have experience with hocks?

Thanks

[Wildcat]

I have not smoked them but I would recommend cold smoking for about an hour (as long as you keep the temp down) then wrap them and keep cold in fridge until you get ready to use them. I put them in blackeyed peas all the time, but as stated above, have not smoked any yet.

[skiak]

I found a hot smoking method here. http://playingwithfireandsmoke.blogspot.com/2002/02/pork-hocks-shanks-jowls-trotters.html

Sounds pretty easy. Same temp and smoking time that I was planning for the ribs. Just sprinkled with spices and stuck them in.

We will see how they turn out.

[Wildcat]

Thanks for the link.

[skiak]

Did three hours of smoke and two hours without @ 220 degrees. Came out of the smoker at 140 degrees internal temp. Went into the oven @ 300 for about 25 minutes to bump up the temp to 170. They look pretty. Hopefully they taste good in the soup.

[Wildcat]

I am sure they will. Let me know. I have never pre-cooked hocks, nor have I ever smoked them. Next time I get some I plan to cold smoke, let them rest overnight, then cook in whatever - i.e. black eyes, etc.