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raw ham hocks
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wobin
Posts: 211
Brine them first or what?[p]Thanks, Glenn
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1-1/2 cups Mortons Kosher Salt (or 2 cups of Diamond)
8 teaspoons pink salt
1 cup sugar [p]Mix brine and simmer until everything is dissolved. Chill completely, then add the hocks and keep refrigerated for 3 days using a non-reactive container. Rinse very well in cool water, dry and return to the refrigerator on a rack, for 24 hours. Hot smoke until the internal is 160°. I really like maple wood, but cherry works too.[p]~thirdeye~[p]
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
Thanks thirdeye, I only bought 4 of them to experiment buy looks like my store will be handling them from now on.
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thirdeye, Oh those look sooo good, please tell us what temp and how long you cooked them. I want to try them for sure. Thanks a bunch, Willie.
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[ul][li]Click Here[/ul]Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye, Thank you for the information, it is now stored in "my favourites" section. As I love soups and stews, I will refer to it often for sure.Willie.
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