A pig's (nose to) tale - cold smoked hocks

Discussion in 'Nose to Tail' started by atomicsmoke, Feb 8, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    3 weeks in brine, refreshed, dried to pellicle, smoked for about 48h


    Can't wait to make some beans on these.
     
    tropics and foamheart like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good and a bit different than whats local. I have only had them hot smoked and then cooked with beans or greens...JJ
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    Interesting. I've never cold smoked hocks. Hot smoked, yes.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just moved my last package of cured smoked hocks from the garage freezer to the house yesterday. Do you do any trotters also? I need to get some in the cure with some bacon soon!

    Great looking hocks!
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I've seen trotters done this way too. I don't make them like that....we save them for aspic.
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks like another thing making the list,when is the soup going to be ready? 

    Richie

    [​IMG]
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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