How To Make Smoked Ham Hocks and Pig Feet- Curing and Smoking
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Join me in the process for curing and smoking pork hocks and pig feet to make smoked ham hocks and pig feet on the kettle.
Competition BBQ, Homecooking , All Things Food, #LadyofQ
Supermarket bought hocks doesn't hold a candle to home smoked hocks. Nice job.
Google sodium nitrate they put that in the store smoke meets it’s chemical
Thank You Sylvie, great tutorial. You did a Wonderful, mouthwatering cook.
Getting Smoked Ham Hocks at the store (I live in the Arizona Desert) is slim pickens. I plan on smoking 8 hocks for my first cook, wrapping them by 2s in butch paper and freezing them. What is the size of your brining container?
God Bless
Here again if you do an Equilibrium Cure you don't need to soak after, because you have made you brine only salty enough to get the salt level you want in the finished product! If you do a Dry Bine you will find that the meat has more flavor as with a wet brine you are diluting the flavors of the meat with all of the water that is pulled into and out of the meat the meat.
AMAZING YUMMY LOVELY PIG FEET HAM HOCKS WOW! BEAUTIFUL ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Absolutely wonderful! Those look so delicious I could almost taste them. Thanks for the great information. 🙏❤
Yes, instant follow. The best video I when searching for how to smoke ham hocks.
Hi Sylvia loved watching your video just inquiring what was the last salt that you use as I couldn’t touch the name of it and did you use wood chips for your smoking. Thanks Miriam 🙏🏻♥️🇦🇺
A curing salt called Prague Powder #1 (contains sodium nitrite).
Damnit man….. How you keeping that color? Beautiful just beautiful.
Ham Hocks are not cheap where I am 5.99 lb. I like your apron. God Bless.
🙋🏾♂️Looks great
Excellent 👍 I think it would be easier with a little bigger canister. 😉🙏💙
Can you eat them straight from the smoker?
I have never tried them but you made them look sooo delicious
Looking good!!!! In collared greens ,cabbages , black-eye peas. I’m ready to eat already.lol! Thanks for the video.
Beautiful in and out. Just great, that's soul food.
Thank you for a very informative video.
what is the ideal final internal temperature, I missed that. This look great, I will do the same although my will not have skins due to my butcher is not equipped to process my pigs and leave the skins on but I am ok with it.
I want a nice color on them and I take them to between 150 and 165 F. Because I use them to flavor other dishes, they will get cooked again and get more tender.
No need for all them unnecessary steps my grandmother washed her knuckles that's wht she called them Pig knuckles BOILED some water a ket them bad boys cook 2steps
The reason she’s doing it like that, because the pig feet more than ham hocks they’re not smoked or cured
@@trikishasarden2566
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"BOILED some water a ket them," I don't have a clue what this means.
Amazing 👏🏿 ❤
Great video