Скачать с ютуб How to Smoke Ham Hocks в хорошем качестве

How to Smoke Ham Hocks

If you would like to support our work visit us at Patreon:   / 2guysandacooler   Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler (Some of the links in this box are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you.. Thank you in advance) Today I have a fun treat a we are smoking some Ham Hocks. This process take a little time but you can make lots and freeze the left overs. Ham Hocks are at the center of great southern cooking as this ingredient if added to soups or stews will automatically elevate the dish. You can find the cures here: https://www.sausagemaker.com/meat-cur... This recipe is an adaptation from a smoked Ham Hocks Recipe that can be found here: https://www.daringgourmet.com/how-to-... For 5#'s of Ham Hocks 4 cups of water 4 cups of ice water 3/4 cups of salt 3/4 cups of sugar 2 tsp cure #1 2 bay leaves 2 tsp crushed peppercorn 1 tsp dried thyme 1 tablespoon minced garlic 1 tsp dried onion flakes Step 1: The Brine take 4 cups of water and bring to a boil. Add all the ingredients to the water and mix to dissolve. Take off the heat and add the ice water. Bring the temp down to mid-low 50's. Add your hocks to your brine bucket or a ziplock bag. Pour in the brine ensuring that all the hocks are submerged. Place in the fridge for 7 days. If you are brining in a ziplock bag then you will have to flip the bag over every day to ensure even brining. Step 2: The Rinse After your 7 day brining period drain your brine and fill with fresh water. Place back in the fridge for 1 hour. Do this twice to pull any excess salt from the hocks. Step 3: The Pellicle Once you have rinsed your hocks twice place them on a cookie sheet with a grating and pat dry. Place them in the fridge uncovered for 24 hours. This step helps for the pellicle on the outer hock so that the smoke adheres better. Don't skip this step (Trust Me). Step 4: Smoking the Hocks Place your hocks in your smoker set to 190F. I use hickory and pecan but mesquite is also good for this.. Smoke at 190F until the internal temp reaches 153F-155F. Allow to cool and store in a freezer saver bag to freeze for later use. We use The Sausage Maker for all many of our projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=1... This is my recommendation for my absolute favorite thermometers. • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • Magnetic silicone boot for Thermapen - https://www.thermoworks.com/Thermapen... • DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G... • Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t... • Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big... • Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH... Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric