Post-Turkey Day: Another batch of ham hocks

[Monty House]

Split a case of 30 lbs. (15 hocks) with a buddy. Used the Ruhlman brine (sans pink salt) again (3+ day soak), and put in WSM for 3-4 hours at 175-200 until 150-155 internal. Sealed in 8" FoodSaver bags.

Hickory/apple blend. One layer of unlit with 1/2 lit chimney to begin. Left vents at 1/4 the whole time--ran very consistently. Fed unlit as needed. Paid $1.60/lb. at a food distributor that will sell to retail. $48 for the whole case, so $3.20 per hock on average. They've been Swift brand the two times I've purchased. Great deal and they eat up amazingly well in a pot of beans or, my favorite, split pea soup. Happy Holidays!

 

[Cliff Bartlett]

Sounds like a great deal Monty. I've been buying mine and they don't look like anything that nice.

 

[Rich G]

Nice, Monty! I haven't done this in a while, but now's a good time as we head into soup/stew season! Next time I've got a plan to cook up some ribs, I'll track down some fresh hocks. Always good to have these in the freezer!

Thanks for the reminder/nudge!

R

 

[Clint]

That's some nice flavor to have on hand, I can't wait to see how you use them. I too like (love) split-pea (& tomato etc) soup. I was telling fam to make some instead of giving all their (1/3) leftovers to me.

 

[Barb D]

Looking forward to the cooks you do with those Monty. They will be awesome I'm sure.

 

[Monty House]

Looking forward to the cooks you do with those Monty. They will be awesome I'm sure.

Barb, my buddy and I swapped a hock. His have pink salt in the brine and are a harder, darker smoke. I'm thinking of either using his for pinto ranch beans or, preferably, slow cooked collard greens.