Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
This is my first time working with ham hocks. I have brined them for about 6 days and they are now sitting uncovered in the fridge. I am going to smoke them tonight. I hope they come out good. I'm just going to use them for making soups as of now
They were on the smoker for 4 hrs. The average temperature was about 220f. I used hickory wood. Now it's time for pea soup.
I wish I had these ready for this past New Years for the black eyed peas and greens. I did have some home cured and smoked salty bacon slab i cut up for the peas, so they were not too bad.
I love hocks, any way you fix. Fresh hocks is mighty tastee also! Usually about now I cure and smoke a bunch. I think last years batch of hocks and trotters lasted about 9 or 10 months. Its that time again.
Nice looking hocks. Lets you save that bacon and ham for eggs!
I thought they looked glazed as well. I figured it was from the brown sugar I put in the brine. This was my first time brining pork. I was impressed with the quick taste test I did.