I will be making a bean soup of some sort in the near future. But I wanted to smoke my own pork for whatever it is I make.
However, all my searches for smoking the hocks for the beans leads to pre-smoked or recipes to cure the hocks before smoking. I'm not opposed to doing all that, but I'd rather just smoke them X time and chuck them in the pot with the beans.
I’ve tossed fresh hocks on the weber for a couple hours in hickory before making a big pot of “ham” and beans several times… never an issue.
Was honestly considering this for my first Dutch oven cook.
ItsAllGoneToTheDogs if I remember correctly the first couple times I went high like 180 because old guy…last time I’m sure I said 160 is fine and into the pot they went.
I haven't cooked with hocks in age's but I never cured them.
Either, don't hate me, boiled them or baked/BBQed them.
Then into whatever dish I was cooking.
Been wanting to cook with them again but they gross my wife out.
The hock is there for flavor and texture much of which comes from the curing process. If a recipe calls for bacon I wouldn’t use pork belly, nor substitute smoked pork for ham. Just my 2¢.
I didn't consider the texture part... not sure it's worth an extra week of effort but I'll decide in the next few days depending on how responses sway me.
Well, despite living in pork country I was unable to get any fresh hocks. Only choices were pre-smoked, and country ham hocks. Guessing I treat them like a country ham, except maybe soaking in water for 24 hours changing the water a few times instead of the 2-3 day soak with a full size country ham... then smoking.
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