Ham Hocks

Everyone knows that ham hocks are the tastiest bits of the hog. Everyone knows this. But why settle for industrially smoked old ham?

Enough jibber jabber, lets smoke some hocks!

Step 1: Procure some fresh un-smoked ham hocks from your local butcher. Ask them to cut them down to a workable size, they showed me some behemoth hocks that needed to to be sliced down with the band saw.

Hocks procured.

Step 2: Make sure you already own an electric smoker. Have you ever smoked pork like without an electric smoker? When I have its been an all day activity. With an eletric smoker the heating element is electrical so youll get a constant temp all day. With this model it has a meat probe so you never need to open it. It has a timer so it can turn itself off. All you have to do is load it with a handful of wood chips every hour or so to give your slow cooked meat a touch of that smokey flavor.

Next, load your hocks. Shut the door and turn the temp up to 225 degrees. Set the time to 8 hours. Now go till a garden or watch the cubs or both, just add about a small handful of wood chips about everyy hour. 

Remove the hocks after 6 hours.

And now you have world class hocks.