Ham hock smoke - Smoking Meat Forums
Jan 25, 2022. #3. Pop's brine should work fine. Adding aromatics is fine too. My curing brine time is 3 days minimum for split hocks, up to 5 or 6 days for big hocks or shanks. Pop's Brine will allow for additional time if you need it. Injecting a few ounces of the brine will help too. Then I rinse, rest for 24 hours in the fridge and smoke.
Smoked Ham Hocks with Pop's Brine, and Baked Beans
Dec 23, 2013 · I soaked my hocks in this brine for the 7 days, let them sit in the refrigerator overnight on a rack, then hot smoked them. Pops said they could be hot smoked to a partially cooked IT of 135 deg F, or a fully cooked IT of 146 deg F. I went to the fully cooked IT of ~ 146 deg, which took about 4 hours at around 200 deg F.
How long for Pre smoked hocks - Smoking Meat Forums
Mar 6, 2020 · Do the hocks 165 for 24 hours with some onions . Drained and rinsed canned beans . 4 Cups chicken stock , Add it all together ,,, some Franks on the top , corn bread on the bottom ,,,, Click to expand... Thanks Chopsaw! I was thinking the exact same for time and temp. I have dry beans . just put the hocks in the SV.
I have a question about brining Pork Hocks. - Smoking Meat Forums
Mar 28, 2011 · 8 fresh ham hocks (about 8 lbs / 3-5 kilograms total) Combine all ingredients, bring to a simmer to dissolve, cool, and chill in frig. Add hocks and weigh down to fully submerge and refrigerate for 3 days. Remove hocks, rince well, pat dry and refrigerate on a rack set over a tray for 8-24 hrs. Hot smoke @ 200 degrees to an internal of 150 degrees.
Smoked Ham Hocks - Smoking Meat Forums
Jan 3, 2014 · After discussions here about special menus for New Year's Day, I happened by the meat counter in my local supermarket and found a package of three smoked ham hocks. They are complete with skin, bone and what meat there is. I was thinking about using them to flavor a mixture of collards and...
Smoking fresh HAM HOCKS
Jan 12, 2019 · I'm going to use my tasso seasoning: 1/4 cup table salt. 1/4 cup red pepper. 1/4 cup black pepper. 1/2 cup granulated garlic. 1/4 cup brown sugar. And smoke them with oak and pecan wood. I can post pics. of the process, I'm cutting them tomorrow (4" of rain today...all day soaker) and putting in brine.
Smoked Ham Hocks????? - THE BBQ BRETHREN FORUMS
Jun 4, 2010 · Anyone ever smoked any ham hocks? I have 3 that I would normally cook in a crockpot (I know, WHY?) Girlfriend doesn't like ham & beans and I'm not sure the enviromentalists or my system could handle all of the methane gas at once.:sick: So if any of you fine gentlemen, Lanarc, Smokejumper or...
Twice Smoked Ham results - Smoking Meat Forums
Dec 26, 2020 · 2-12oz smoked ham hocks; 2 pounds smoked ham, chopped into bite sized pieces; 8-16 ounces russet potatoes, peeled and cut into ¼" pieces; 1-2 tablespoons cider vinegar; Preparation: In cold water in a large container add beans and soak at room temperature for at least 4 hours or overnight. Later or the next day; insert cloves into skin of 1 ...
Ham Hocks - THE BBQ BRETHREN FORUMS
Sep 9, 2011 · Ham hocks are the cured and smoked, leg bone end of a ham that has been cut off. They are great to use in soups or baked beans or by themselves. Pork hocks are the fresh, non cured, non smoked same cut as the ham hock. you can cure, smoke , …
Ham Cabbage and Potato Soup - Smoking Meat Forums
Nov 25, 2019 · The rest got vacuumed sealed. Bring ham hocks to a boil and then reduce heat to a simmer and cover. Simmer ham hocks for 2 hours until tender. After meat is tender, remove hocks from soup pot. Remove and clean meat and set aside. Next add your chopped potatoes, onion, carrots, celery and bay leaves to the pot.