Page 1 of 1
Ham Hocks, to dry or wet brine
Posted:
Wed Mar 04, 2015 2:54 pmby 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
Posted:
Thu Mar 05, 2015 8:59 amby BriCan
I brine cure mine and cold smoke them
Re: Ham Hocks, to dry or wet brine
Posted:
Thu Mar 05, 2015 10:46 amby 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
Posted:
Thu Mar 05, 2015 11:30 amby 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
Posted:
Fri Mar 06, 2015 8:48 amby BriCan
Re: Ham Hocks, to dry or wet brine
Posted:
Fri Mar 06, 2015 10:33 amby ped
Re: Ham Hocks, to dry or wet brine
Posted:
Thu Sep 22, 2016 12:19 amby 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
Posted:
Thu Sep 22, 2016 2:49 pmby 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
