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Smoked Pork Hocks (Read 189 times)
 
Apr 10th, 2021 at 11:54am

Bear   Offline
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Just over a week ago I bought two pork legs on special. Skinned them, boned out and done them as pickled pork. No photos but I also brined the two hocks and planned to smoke them.

Seven days in the brine and 24hrs uncovered in the fridge this morning I fired up the smoker and put them in.

Cooking temperature was 100c
Internal temperature was.  67c
Time.  2hr 15min

Not as red as commercial hocks as I did not use any curing salt.

Finished product




 
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Reply #1 - Apr 10th, 2021 at 11:56am

Bear   Offline
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Forgot this one.

Before smoking
 
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Reply #2 - Apr 10th, 2021 at 4:42pm

Derek   Offline
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They look delicious.  What wood did you use for the smoke?
 

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Reply #3 - Apr 10th, 2021 at 10:43pm

Bear   Offline
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Quarter hickory and -3/4 apple, using the bit of hickory I have up It is a bit to sharp for my taste. Olive is good as a replacement as it is not as sharp as hickory but gives a gentle flavour similar to hickory.

I find that not being bought up on smoke meat I enjoy the flavour but a lot milder than the Americians. Robert
 
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Reply #4 - Apr 11th, 2021 at 8:20am

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Well done Robert, looks just right for my taste
Muzz
 

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Reply #5 - Apr 11th, 2021 at 8:41am

Bear   Offline
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Now for a good recipe to use them in.
 
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Reply #6 - Apr 11th, 2021 at 11:49am

Chally   Offline
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They look good.

Jeff
 
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Reply #7 - Apr 11th, 2021 at 3:49pm

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Good choice of wood Bear.
Bet they tasted great.
 

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Reply #8 - Apr 11th, 2021 at 11:32pm

Bear   Offline
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Have not tried them yet mate will use one in a bean recipe this week and freeze one. Hope they are good, like using the fruit wood no problems. Cheers Bear
 
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