This post is out of order because I did things out of order. The idea was to make a version of a zampone boned stuffed pigs hock,but play with it so it fits the smoking template of the forum. A shop bought zampone looks like this one made by my butcher Joe.They are normally poached & served with lentils & mustard fruits.Its stuff with roman sausage mix.Pork,garlic,nutmeg,cbp,etc. I thought if I got some hocks I could take the skin off in one piece,smoke the meat,pull it,mix it with fried diced onion,garlic,parsley & some dried fruit soaked in Tokay(sweet fortified wine) egg to bind it then stuff it into skin stitch it up. From there I figured I would poach it just till it sets then smoke the whole thing .So I brined the meat + some extra bits in apple juice,dark beer,brown sugar ,water & salt for a few hours & then into the MES for 4hrs over apple. I was pretty happy with my knife work,got the skin off without cutting me or it but I bought hind leg hocks not frontSo they dont taper so they are going to be hard to stuff & close. I have extra pig skin,a big butchers needle,string & a stubborn streak we will just have to wait & see what I can make. Expect stitching to be more coroners close than Plastic surgery neat but there will be a way. There better be because I started the whole thing before I got a lesson of Joe.Hocks without trotter $4 a kg Chinede butcher. Any suggestions most welcome.