I was thinking about smoking some pork hocks to make split pea soup with. Does anyone have a brine recipe that they use for pork hocks?
Brian
Brian
Check out Pop's Brine...That would work great...JJ
Thanks for the reply pops! I was wondering if I could use Mortons TQ in a brine as I can't find pink salt in my neighborhood.You could do them either way, just don't combine the two different processes - either Morton's with a dry curing or DQ Cure #1 with a wet curing process. I would think for hocks wet cure would be simpler, just throw them in the curing brine and let them cure for a few days, take them out and smoke them either on racks or you can sack them and hang them; tie butcher twine between them to separate them. MMmmmm - boiled dinner, smoked hocks and kraut, in beans and soups, ohh yeahhh!
Brian,Thanks for the reply pops! I was wondering if I could use Mortons TQ in a brine as I can't find pink salt in my neighborhood.
Brian
Have you tried dry curing hocks? Not sure which way most people prepare them for smoking?Brian,
I dry cure with TQ, but if I was going to brine cure, I would go with cure #1, and use Pops' method.
However if you can't get it & don't want to dry cure, find someone who knows what he's doing, who wet cures with TQ.
I'm thinking maybe Eric (forluvofsmoke), but I'm not sure. Not many guys wet cure with TQ. At least I don't notice many.
You could get a whole lot of Cure #1 through the internet (Butcher Packer, or something like that).
The shipping couldn't be too bad, since it only takes an ounce for 25 pounds.
Get a pound---good for 400 pounds of meat.
Bear
I have never cured Ham Hocks, nor am I sure which way would be best.Have you tried dry curing hocks? Not sure which way most people prepare them for smoking?
LOL---Good thing she wasn't gone longer!!!Funny thing when I went into the butcher to get the hocks they had smoked ones already there. I put two in the cart adn continued with my shop by the end I put them back and got some fresh one to try myself. Didn't want to cheat!!
The wife was walking around the store a bit and by the time she came back I had 10lbs ground beef, a 12lb pork shoulder, two hocks, a 4lb chuck roast and a 4lb prime rib roast!!!!!!!!!!!!! OH BOY!!!!!!!!!!!