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

Discussion in 'Pork' started by bluebombersfan, Sep 29, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    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
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Check out Pop's Brine...That would work great...JJ
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


    Could I use Mortons instead of pink salt???
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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!
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    There you go...From the MASTER himself!...JJ
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    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
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Have you tried dry curing hocks?  Not sure which way most people prepare them for smoking?
     
     
  9. larrym

    larrym Meat Mopper

    Not sure about the hocks, but just a little curious on Pops post.  Boiled dinner ?  Thought that was just a New England thing ?
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  13. billyj571

    billyj571 Smoking Fanatic

    How did they come out ?Which method did you use?
     
  14. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I haven't tried them out yet.  I am trying to track down cure#1 so I can brine them.
     
  15. moikel

    moikel Master of the Pit OTBS Member

    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.
     
  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    So here goes:

    [​IMG]

    I mixed up a simple brine and added the hocks.

    [​IMG]

    =See you in a couple weeks!!!

    Brian
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK

    [​IMG]

    Bear
     
  18. michael ark

    michael ark Master of the Pit

    [​IMG]See you then.
     
  19. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    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!!!!!!!!!!!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    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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