Pork Hocks

[Gary S]

Probably should have posted this earlier today but I have a dozen of these sitting in two gallons of brine, no cure, since this morning. The brine was salt, brown sugar, garlic, bay leaf, pepper corn and cloves. They're in the fridge at 35 degrees.
My plan was 24 hours in the brine & into the smoker tomorrow with hickory LNS. I'm not sure whether to take them up to 150-160 or just cook them through to 195 or so. I have a vacuum sealer so was thinking of freezing them and later for beans, whatever.

Anybody have any suggestions or ideas regarding cooking, use whatever.

 

[John Solak]

I would think 160 or so would be sufficient. If you are going to be putting them in beans they will have more than enough time to get fork tender simmering in the pot.

 

[Gary S]

Thanks John. What do you think about cooking a few of them up to say 195 for other uses? I have a Hungarian friend who mixes them into her cabbage rolls. Are they good to eat by themselves, like fresh ham? Never done them before.