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Re: Cured Hocks and Chops

PostPosted: Sat Feb 25, 2017 4:12 pm
by ComradeQ
wheels wrote:I'm sure that you take your pigs bigger than we do. What weight is one of those beauties?

Phil


They were average weight around 500g each.

Re: Cured Hocks and Chops

PostPosted: Sat Feb 25, 2017 8:39 pm
by wheels
Them's big!

Phil

Re: Cured Hocks and Chops

PostPosted: Sat Feb 25, 2017 10:37 pm
by DanMcG
Yeah those are beautiful, I can't remember the last time I actually saw one that nice

Re: Cured Hocks and Chops

PostPosted: Mon Mar 06, 2017 3:35 pm
by ComradeQ
Chops and hocks out of the cure, on a rack, and into the fridge for equalization and pellicle formation ... tomorrow I cold smoke, following day I will hot smoke the hocks so they will get a double treatment.

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Re: Cured Hocks and Chops

PostPosted: Sun Mar 12, 2017 8:48 pm
by ComradeQ
Finished then early this week. Just about to vac pack but thought I should share the finished pic ...

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Re: Cured Hocks and Chops

PostPosted: Sun Mar 12, 2017 9:00 pm
by DanMcG
outstanding looking product CQ! Now I got to find some real hocks like yours

Re: Cured Hocks and Chops

PostPosted: Sun Mar 12, 2017 9:50 pm
by ComradeQ
DanMcG wrote:outstanding looking product CQ! Now I got to find some real hocks like yours


I'm excited to make some split pea soup with one of the hocks. The chops, plan to make some seared chops, cider braised cabbage, and mustard spaetzle this week.

These hocks sure beat anything I have ever seen for sale in the stores! Can't wait for my next BBQ pulled pork with collard greens to use them in!

Re: Cured Hocks and Chops

PostPosted: Mon Mar 13, 2017 10:29 am
by NCPaul
They look awesome! :D