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Ham Hocks, to dry or wet brine

PostPosted: Wed Mar 04, 2015 2:54 pm
by ped
Have got some hocks which I want to cure and smoke, is it best to brine cure or could I perhaps use a (Wheels) bacon cure to do the job?, also, what percentage is the bone in a Hock as I presume that weight will need deducting before calculating ingredient quantities ?

Most kind
Ped

Re: Ham Hocks, to dry or wet brine

PostPosted: Thu Mar 05, 2015 8:59 am
by BriCan
I brine cure mine and cold smoke them


Image

Re: Ham Hocks, to dry or wet brine

PostPosted: Thu Mar 05, 2015 10:46 am
by RodinBangkok
We also brine cure with the hams, then pull early and hot smoke. All of ours including the feet are hot smoked and used in beans and soups, and some sauces.

Re: Ham Hocks, to dry or wet brine

PostPosted: Thu Mar 05, 2015 11:30 am
by ped
Thank you,

Now Robert you know you cant show pics without a recipe don't you ;)

Re: Ham Hocks, to dry or wet brine

PostPosted: Fri Mar 06, 2015 8:48 am
by BriCan
Image

Re: Ham Hocks, to dry or wet brine

PostPosted: Fri Mar 06, 2015 10:33 am
by ped
:D

Re: Ham Hocks, to dry or wet brine

PostPosted: Thu Sep 22, 2016 12:19 am
by Clairssausages
Hi,

Does anyone have a recipe for curing a hock? I would like to try this before roasting or cooking if that would work.

Re: Ham Hocks, to dry or wet brine

PostPosted: Thu Sep 22, 2016 2:49 pm
by wheels
Personally, I'm a bit 'free range' with hocks - I put them in a vac-pac bag (or zip lock) in just enough spare brine from a ham to cover them - maybe about half brine to hock by weight - and pull them out after a couple of days. My logic being that such a small amount of meat's not going to pick up enough of anything to be able to do much damage.

Sorry not to be of more help.

Phil