Smoked Ham Hocks
Dark Brown Sugar
Tinted Cure Mix #1
(Also known as
pink curing salt
Fresh Ham Hocks
Combine all of the brine ingredients and bring to a simmer.
Simmer for 10 minutes.
Cool the brine overnight.
The next day, place the fresh ham hocks in a container that they will stay submerged in, and pour the brine over the hocks.
Brine for 3 days in a refrigerator.
Remove the hocks from the brine and discard the brine.
Pat the hocks dry with a paper towel and arrange the hocks on a cooling rack over a sheet tray.
Dry the hocks for 12 – 24 hours. This will allow the hocks to form a pellicle on them, which will allow the smoke to adhere to the hocks.
Smoke at 200°F indirectly with the wood of your choice.
You will smoke the hocks till they reach 155°F internal temperature.
Cool and store for one week or wrap well and freeze for up to six months.