Smoked Pork Hocks

Time: 10 days and 2-3 hours smoking time

These are easy although they take at least 8 days…. but so flavorful alone, or in a sauerkraut dish or baked beans.

Music Selection: Willie Nelson – A Woman’s Love

Ingredients:

4 pork / ham hocks

8 cups water

1 cup salt

4 bay leaves

2 tsp black peppercorns

2 tsp pickling/curing salt

¼ cup brown sugar

Directions:

Stir the water, salt, peppercorns and sugar together until well dissolved.

In two ziplock bags, place two pork hocks each with the bay leaf. Pour half the water into each bag and seal. Place in fridge for 8  – 10 days, flipping daily.

On smoking day, preheat smoker to 300 degrees. Remove hocks from brine and pat dry. Place in smoker and smoke until they reach 150 degrees F. Once done, remove and let cool.  You can individually wrap and freeze them. Use in sauerkraut with bratwurst or in baked beans!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.