The Hock Shop

jiggerjams · November 26, 2013, 10:17:38 PM

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.

I boiled the brine sugar, salt, bay leaf, garlic, pepper and cure. Now for a three to four day soak

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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Saber 4 · November 27, 2013, 06:21:31 AM

Looks like a tasty project that will reap rewards for many future meals

wkahler · 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!

iceman · November 28, 2013, 10:08:26 AM

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. :)

devo · November 28, 2013, 11:06:02 AM

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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jiggerjams · November 28, 2013, 07:20:53 PM

That is the recipe. I just brought them in to warm up a little. Canadian eh.

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Tenpoint5 · November 28, 2013, 08:13:48 PM

You going to peel the skins off before smoking?

lumpy · November 28, 2013, 08:55:14 PM

Were did you get them from.............Eh?

Lumpy

jiggerjams · November 28, 2013, 08:58:18 PM

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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jiggerjams · November 29, 2013, 02:24:11 PM

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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Tenpoint5 · November 29, 2013, 07:54:04 PM

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

jiggerjams · November 30, 2013, 08:43:21 AM

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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jiggerjams · November 30, 2013, 11:11:57 AM

In the sink getting their first soak of water. Second soak will be in the cooler and outside again.

Smoke will roll tonight.

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jiggerjams · December 01, 2013, 05:29:53 PM

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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jiggerjams · December 01, 2013, 07:33:01 PM

Just starting to pull them out of the smoker at 155

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The Hock Shop

devo