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CAMP OVEN COOKING AND CAMPING IN AUSTRALIA CHAT FORUMS › Camp Oven & Outdoor Cooking › Smoking › Smoked Hocks

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Smoked Hocks (Read 235 times)

Apr 29^th, 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 29^th, 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 29^th, 2022 at 8:07am

Derek Offline
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Look very nice. Well done.

Retired
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Reply #3 - Apr 29^th, 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 30^th, 2022 at 11:15am

Chally Offline
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They look good!

Jeff

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

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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 30^th, 2022 at 2:03pm

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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 9^th, 2022 at 1:14pm

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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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