Gary S
TVWBB Guru
I wanted to smoke some pork hocks so I bought 6 Friday night and made up 2 gallons of brine.
Saturday morning the brine was 35 degrees. The hocks were brined 24 hours, no cure. Here they are Sunday morning drying.
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The hocks were looking pretty good after a couple of hours in the smoker with plenty of hickory
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In the meantime a Porketta was being thawed and prepared for the spit on the 26.
Took the hocks out at 156-160
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They would be fine for beans or soup but we decided to cook them more.
Took them up to 180
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In the meantime the Porketta was coming along
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Pulled it at 150 so it could rest for a few minutes.
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Sliced up the Porketta
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Served up some salad greens, potatoes and the porketta
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Hocks left to cool and vacuum sealed for later.
Thanks for looking.
Saturday morning the brine was 35 degrees. The hocks were brined 24 hours, no cure. Here they are Sunday morning drying.
The hocks were looking pretty good after a couple of hours in the smoker with plenty of hickory
In the meantime a Porketta was being thawed and prepared for the spit on the 26.
Took the hocks out at 156-160
They would be fine for beans or soup but we decided to cook them more.
Took them up to 180
In the meantime the Porketta was coming along
Pulled it at 150 so it could rest for a few minutes.
Sliced up the Porketta
Served up some salad greens, potatoes and the porketta
Hocks left to cool and vacuum sealed for later.
Thanks for looking.