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Smoked Pork Hocks

danguba78
danguba78 Posts: 92
edited 2017 01 in EggHead Forum
Smoked Pork Hocks for Soups, Sarma (Croatian stuffed pickled cabbages), and other winter dishes. I picked up raw (unsmoked, uncured) pork Hocks at a local packing house. (One of the benefits of living in the shadows of the former Union Stockyards in Chicago.)  275° indirect for ~4 hours with a mix of pecan (leftover from last night), cherry, and apple for color and flavor. Knocks the socks off storebought hocks. Strictly speaking not ham because no Prague powder/curing salt step. But I haven't missed the flavors that come from curing, at least not yet. 

Thanks for looking. 
Bridgeport, Chicago, IL
XLBGE, MiniMax BGE
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Comments

  • ibanda
    ibanda Posts: 553
    edited 2017 02
    They look great.

    I some hocks last weekend. Brother-in-law is now raising pigs, so it as an opportunity to learn a few things about fresh pork. So far I have take tried fresh hocks and pork belly. 
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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