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Smoked Hocks (Read 235 times)
 
Apr 29th, 2022 at 5:05am

Bear   Offline
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They had pork legs on special last week so we bought three for the freezer. Cut the hocks of and decided to smoke them to use in bean dishes and soup.

Brined them for three days then one day exposed in the fridge.
Yesterday I smoked them At 110 c to a 65 c internal, about 1.5 hrs. Used a mixture of apple and maple pellets in the A mazon maze. Came out looking excellent.

We tried one and a very nice flavour, not the intense smoke of wood chips but very very nice indeed.


 
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Reply #1 - Apr 29th, 2022 at 5:10am

Cactus   Offline
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Well done Robert.
Muzz
 

Have Camp Oven will travel
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Reply #2 - Apr 29th, 2022 at 8:07am

Derek   Offline
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Look very nice. Well done.
 

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Reply #3 - Apr 29th, 2022 at 11:36am

Bear   Offline
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Bought a small boneless pork leg so will try a ham next Robert
 
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Reply #4 - Apr 30th, 2022 at 11:15am

Chally   Offline
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They look good!

Jeff
 
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Reply #5 - Apr 30th, 2022 at 11:39am

poddy dodger   Offline
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Very impressed Robert, I am doing soup today using bought smoked hocks. Weather here is abysmal, cold and wet so soup weather.
 

When I die I hope my missus doesn't sell my camp ovens  for what I told her I paid for them. pd
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Reply #6 - Apr 30th, 2022 at 2:03pm

Bear   Offline
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Weathers cold and miserable here as well, will be an old fashion chicken soup with giblets, hearts and pearl bailey on Monday.
 
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Reply #7 - May 9th, 2022 at 1:14pm

Bear   Offline
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Bought a small boneless leg of pork the other day and decided to try a ham. Brined it then smoked with apple and maple chips.

Family says its a winner with half gone sampling and the daughter stashing a pile in her fridge. Will go a couple more before doing a leg ham for Christmas.

Had the grandson over and we did some baked beans, would be the equal to Heinz no problems. Cheers Robert.
 
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