Pork hocks FINISHED!!!! W/PICS!!!!!!!

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Check out Pop's Brine...That would work great...JJ
 
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!
 
There you go...From the MASTER himself!...JJ
 
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!
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
 
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
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
 
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
Have you tried dry curing hocks?  Not sure which way most people prepare them for smoking?
 
 
Boiled Dinner is in the top 5 most requested foods in my family. I have done it with Ham, Cottage Ham, Kielbasa (really good!) and Hocks as well...JJ
 
Have you tried dry curing hocks?  Not sure which way most people prepare them for smoking? 
I have never cured Ham Hocks, nor am I sure which way would be best.

The first 2 names I think of to check with, would be "Pops", and I think "Shellbellc" cures Jowls & things like Hocks (I think).

Sorry, best i can do on that one,

Bear
 
I went through this when I did my first batch of pastrami.Theres no tender quik  down here. I found a butchers supply that sold a product called total cure.1kg was enough to do 45 litres of brine.So I just adjusted it accordingly ,then added salt ,brown sugar etc worked a  treat.Id go with Pops call in your neck of the woods. Apart from the regular recipes of soups,or with beans.You can also poach them after you smoke them,pull them & make terrines with the meat,in aspic or my mother used to pull them & then bake them in a pie just long enough to cook the pastry. All the winter vegetables,carrots,celeryetc,bit of the poaching liquid thickened. She was from Orillia Ontario.
 
So here goes:

ea4f9d33_003.jpg


I mixed up a simple brine and added the hocks.

4fba5f48_004.jpg


=See you in a couple weeks!!!

Brian
 
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!!!!!!!!!!!
 
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!!!!!!!!!!!
LOL---Good thing she wasn't gone longer!!!

Question:  Did she look at all the meat, and just start shaking her head, like my wife does to me.??

LOL---When I first got out of the Army, we were really pinching pennies. After the first time I went shopping with her, I was never allowed to go again!

She said if she can find a grocery store that didn't have meat, I could go too!  (LOL---I wouldn't want to go then!!!---What fun is that???)

Ah yes---Women---Can't live with them----Pass me another beer.

Bear
 
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