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Substitute bacon for ham hock???
Comments
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Almost always. Usually just a tablespoon of bacon grease though, not the bacon. Though if I don't have any grease, I'll cook 3-4 slices of bacon, crumble it up and leave it there with the grease.
Never seem to have a ham hock. Just bought a few the other day. Still to be smoked though.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I use bacon in pinto beans.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I normally buy a ham steak and cube it.
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I would stick with the smoked hock - I like to cook ‘em till they nearly disintegrate. Pull
out the skin and be sure to get all the bones. I don’t think the bacon would impart as much flavor and “silkiness” to the beans, and the bacon would end up rubbery.Maryland, 1 LBGE -
For me, a ham hock is just too salty. Grainted I/we don't use a lot of salt in our meals. I do salt my salad if that's weird.
Be careful when following the masses. Sometimes the M is silent.
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Bacon, yes. Jowl, yes. Hock's, yes.... They each work and add a different texture/taste to the dish
Kirkland, TN2 LBGE, 1 MM -
Try some smoked turkey wings in those pintos. You'll never regret it.
Snellville,Ga.
LBGE
Minimax
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bucky925 said:For me, a ham hock is just too salty. Grainted I/we don't use a lot of salt in our meals. I do salt my salad if that's weird.
LBGE
Pikesville, MD
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Tasso is also a great "condiment meat" for beans.
A lot of stores will have frozen smoked hocks, which work great. The hock has a ton of collagen in the bones which make gellatin, and and a great texture that bacon or bacon fat will not.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
always used a half pound salt pork to a pound of beans, no bacon here
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Why would anyone even hesitate to add bacon to ... well, almost anything?Cincinnati, Ohio. Large BGE since 2011. Still learning.
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OhioEgger said:Why would anyone even hesitate to add bacon to ... well, almost anything?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:OhioEgger said:Why would anyone even hesitate to add bacon to ... well, almost anything?
I always save my ham bones and shoulder/butt bones from the Egg. Wrap them well with aluminum foil and then zip lock to use for later items.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
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tarheelmatt said:fishlessman said:OhioEgger said:Why would anyone even hesitate to add bacon to ... well, almost anything?
I always save my ham bones and shoulder/butt bones from the Egg. Wrap them well with aluminum foil and then zip lock to use for later items.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:tarheelmatt said:fishlessman said:OhioEgger said:Why would anyone even hesitate to add bacon to ... well, almost anything?
I always save my ham bones and shoulder/butt bones from the Egg. Wrap them well with aluminum foil and then zip lock to use for later items.
You can take many, and make a stock out of it. Then use that stock for what you will. Cabbage, green beans, crowder peas, etc.
For my Butt Blast dish last year, I used bone stock with my SV cabbage rolls. I added bacon too for added flavor.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@tarheelmatt, gotcha. Thanks.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Not only use hocks over bacon in beans i smoke my own hocks.smoked hocks350 indirect (I do so few indirect cooks). I like a mix of cherry and sugar maple wood. Use both with and w/o bones. Vac & Freeze. No rubs, no S&P, no nothing except smoke. Just like I do my hams.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I use 2 strips thick bacon plus cubed smoked ham ham hocks get too much grease in the beans for me.I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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GoldenQ said:ham hocks get too much grease in the beans for me.Mickey said:Not only use hocks over bacon in beans i smoke my own hocks.smoked hocks350 indirect (I do so few indirect cooks). I like a mix of cherry and sugar maple wood. Use both with and w/o bones. Vac & Freeze. No rubs, no S&P, no nothing except smoke. Just like I do my hams.
+1 on not seasoning "condiment meat". Also, doing a big batch means you can always pull one out of the freezer.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Mickey said:Not only use hocks over bacon in beans i smoke my own hocks.smoked hocks350 indirect (I do so few indirect cooks). I like a mix of cherry and sugar maple wood. Use both with and w/o bones. Vac & Freeze. No rubs, no S&P, no nothing except smoke. Just like I do my hams.Maryland, 1 LBGE
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@JohnEggGio, I rarely see them out on the shelf either, but sometimes they have 'em in the back. Ask the butcher.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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