Stupid Question of the Day

Discussion in 'General Discussion' started by oregon smoker, Nov 2, 2015.

  1. To All,

    One would think I should know this answer but here goes,

    1) You have ham hock bone that you want to put in a soup, you also have the blades from pork shoulders (all uncooked/raw) and you want to smoke them to add to a soup or stew for flavor.

    2) You have the rib bones from prime rib roast that has been cooked and you want to smoke them to add to a soup or stew.

    3) you want to make a stock from the above bones.

    Here is the question; would or should you cure the the uncooked bones prior to cold smoking or would you hot smoke them. the cooked bones should be able to be cold smoked ??? or would they need to be cured as well??? Or does all have to be hot smoked, 225 degrees ??

    I know lots of questions but any in-site would be appreciated,


  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You can cure 'em if ya like, but if they are infact bones, I doubt you'll get too much flavor in them. I would just go ahead and smoke 'em. I smoke all my bones for the neighbor's dog. He's a BIG Rottweiler. Did I mention he's my buddy?

    I always figured the marrow and the meat brought the flavor, never figured the bone itself brought much to the party.
  3. foamheart,

    Thanks, do you smoke the hot or cold?

  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I smoke hot.......I usually just throw a bone in while smoking a butt or whatever and the dog will go totally nuts till I let him have it, I swear he knows its for him. You can't burn it, so just smoke it low till ya get the smoke you want.

    I smoke hocks and trotters every year and throw in the freezer, mine are fresh so I cure 'em. Great for a pot of beans. I don't eat the bones, but the bean juice likes them.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    OS, morning.... I was just reading, yesterday, when making stock, roasting the bones helps with flavor and then simmering in a stock pot with water, apple cider vinegar and veggies etc. builds flavor.... THEN, simmering for 24-72 hours, extracts minerals from the bones which is very healthy.... or something like that... There are many stock recipes on the web.. check some out.... I found the "extract minerals" part very interesting.. and the health benefits they claim are interesting also....
  6. thanks Foamheart,

    all the bones in the past have been smoked prior to us getting them. in this case our butcher had a bag of hocks waiting for me when I picked up our hog but they are need of smoking. I probably will not get much flavor from the blade bones except attached meat and smoke.

  7. Morning Dave,

    that is exactly what we have done for many years. just now I ended up with a fresh bag full of hocks and blade bones. I want to smoke them before hitting the freezer and / or stock pot. looks like I will cure them and smoke them warm

  8. floridasteve

    floridasteve Smoking Fanatic

    My turn for stupid question...
    Why would you cure the bones?
  9. Steve,

    my thought process was (treat like meat) if I did a cold smoke the little meat left on the bone and possible marrow could be a problem if not cured first. smoked at cooking temp should not be a problem. But second guessing myself is the reason for the question. there are many more knowledgeable folks here that I respect their opinions/suggestions.

    Last edited: Nov 3, 2015
  10. floridasteve

    floridasteve Smoking Fanatic

    Same reason that I ask so many questions :biggrin:
  11. I don't think that is a stupid question at all. I never really thought about that myself.
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you want the Traditional HAM HOCK flavor, Cure them first then Cool Smoke, 100 to 170, 10°F increments, until the meat is firm and at an IT around 150°F. The Blade and Beef Bones will reap the highest benefit from HOT smoke as most of the flavor will come from the Maillard Reaction, Browning of the meat. You can certainly mix the bones but Hocks for Pork based dishes and Beef Bones for beef dishes will give a more distinct and clean flavor. Of course, if making Asian soups or cuisine, then Beef, Pork, Chicken Bones, everybody in the pot together...JJ
    oregon smoker likes this.
  13. Outstanding Information Chef Jimmy !!!

    this is what I was hoping for , a solid understanding for the direction I was and running  [​IMG]  


  14. smokeymose

    smokeymose Master of the Pit

    Foamheart; I'm guessing that Rottweiler couldn't care less about the smoked bones. He just smells you cooking and comes running 😊

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