I would appreciate any suggestions for preparing pig ears. Right now, I plan to brine them overnight and smoke them low and slow, wrapping them after two or three hours to tenderize them. But, I welcome other ideas.
I just smoked a half pig's head today, 3 hrs at 250, then put in broiler for 8 minutes to crisp, and man it was out of this world. I took a piece of the ear and filled it with pig brain and ate away. Good stuff.
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