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Pork Hocks uncooked - how to - help!!

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    #1

    Pork Hocks uncooked - how to - help!!

    I have got several raw pork hocks that I want to smoke, (yes, they were cheap, so I bought several. Does anybody have any advice on how to best smoke these? Do I inject, (and if so, what?). Do I just keep putting on the smoke and heat for a long time?? Should I use a rub??
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    #2
    Been trying to get a hold of those for quite a while, but they are becoming the next popular thing so they are hard to come by or expensive around here. By expensive I mean they are like $5 a pound and as you know it is not all meat. That said, I haven't been able to get any to cook myself, but have eaten them at a local joint and they are really good. It may help your search to know that they are referred to now as pig wings or pork wings.

    I like Malcom Reed so here is a link to him making them, which is probably what I would follow if I had some.

    Comment

      #3
      Hey KC, A lot of folks wet brine them with a brine of salt, pink salt and sugar. I dry brine them for a couple of days with just salt and put them right on the smoker with no rub at 225 till they hit 150. The ones in the pic had about 8oz of chips in the beginning in two 4oz doses.


      Last edited by Jon Solberg; April 3, 2015, 05:24 AM.

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      • kcbill13
        #3.1
        kcbill13 commented
        April 3, 2015, 10:00 PM
        Editing a comment
        Thanks, that was what I was looking for, I'll try dry brining them. I am happy to see so many Australian butchers not knowing what to do with them, so they go cheap at some supermarkets here. And I love the Australian/Asian butchers low prices on ribs in some areas. I'll post up pics once I do hocks. Thanks again!
      #4
      Here are the results from the dry brine method. I personally am not after them for eating, but to use in other recipes for side dishes.

      Attached Files
      1 Photo

      Comment

        #5
        Have you try any of those hocks in beans Jon N Solberg
        Last edited by DWCowles; December 29, 2015, 11:15 PM.

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        • Jon Solberg
          #5.1
          Jon Solberg commented
          December 30, 2015, 05:12 AM
          Editing a comment
          Yes Sir. They made some fine pintos
        #6
        Welcome to The Pit kcbill13! I don't think I've gotten to formally welcome you yet. I know nothing of pork hocks so let's be glad it's not just me in here!

        Since this is one of your first posts, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

        Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

        Hope to hear & see more from you!

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          #7
          Welcome to the Pit kcbill13!

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            #8
            Welcome kcbill13

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              #9
              Wow Bill those look really good. I'd eat them!

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