Ham Hocks, to dry or wet brine

Air dried cured meat and salami recipes

Ham Hocks, to dry or wet brine

Postby ped » Wed Mar 04, 2015 2:54 pm

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
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Re: Ham Hocks, to dry or wet brine

Postby BriCan » Thu Mar 05, 2015 8:59 am

I brine cure mine and cold smoke them


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Re: Ham Hocks, to dry or wet brine

Postby RodinBangkok » Thu Mar 05, 2015 10:46 am

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.
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Re: Ham Hocks, to dry or wet brine

Postby ped » Thu Mar 05, 2015 11:30 am

Thank you,

Now Robert you know you cant show pics without a recipe don't you ;)
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Re: Ham Hocks, to dry or wet brine

Postby BriCan » Fri Mar 06, 2015 8:48 am

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Re: Ham Hocks, to dry or wet brine

Postby ped » Fri Mar 06, 2015 10:33 am

:D
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Re: Ham Hocks, to dry or wet brine

Postby Clairssausages » Thu Sep 22, 2016 12:19 am

Hi,

Does anyone have a recipe for curing a hock? I would like to try this before roasting or cooking if that would work.
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Re: Ham Hocks, to dry or wet brine

Postby wheels » Thu Sep 22, 2016 2:49 pm

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.

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