Ham Hocks, to dry or wet brine

[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

[BriCan]

I brine cure mine and cold smoke them

[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.

[ped]

Thank you,

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

[BriCan]

[ped]

[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.

[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