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Cured Hocks and Chops

Recipes and techniques using brine.
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Re: Cured Hocks and Chops

Postby ComradeQ » Sat Feb 25, 2017 4:12 pm

wheels wrote:I'm sure that you take your pigs bigger than we do. What weight is one of those beauties?

Phil


They were average weight around 500g each.
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Re: Cured Hocks and Chops

Postby wheels » Sat Feb 25, 2017 8:39 pm

Them's big!

Phil
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Re: Cured Hocks and Chops

Postby DanMcG » Sat Feb 25, 2017 10:37 pm

Yeah those are beautiful, I can't remember the last time I actually saw one that nice
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Re: Cured Hocks and Chops

Postby ComradeQ » Mon Mar 06, 2017 3:35 pm

Chops and hocks out of the cure, on a rack, and into the fridge for equalization and pellicle formation ... tomorrow I cold smoke, following day I will hot smoke the hocks so they will get a double treatment.

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Re: Cured Hocks and Chops

Postby ComradeQ » Sun Mar 12, 2017 8:48 pm

Finished then early this week. Just about to vac pack but thought I should share the finished pic ...

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Re: Cured Hocks and Chops

Postby DanMcG » Sun Mar 12, 2017 9:00 pm

outstanding looking product CQ! Now I got to find some real hocks like yours
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Re: Cured Hocks and Chops

Postby ComradeQ » Sun Mar 12, 2017 9:50 pm

DanMcG wrote:outstanding looking product CQ! Now I got to find some real hocks like yours


I'm excited to make some split pea soup with one of the hocks. The chops, plan to make some seared chops, cider braised cabbage, and mustard spaetzle this week.

These hocks sure beat anything I have ever seen for sale in the stores! Can't wait for my next BBQ pulled pork with collard greens to use them in!
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Re: Cured Hocks and Chops

Postby NCPaul » Mon Mar 13, 2017 10:29 am

They look awesome! :D
Fashionably late will be stylishly hungry.
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