Advice on Ham Hocks - Please

"swinehocken" as the German's would say.

My friend owns a German Restaurant and the Pork Council shows up every year for Oktoberfest. It ended YESTERDAY, you should have posted, then I could have taken you photos.

They sell out every year for $14 a plate (with 2 sides).

I don't know about brining them, they're pretty fatty, I'd just smoke them.

I would go along with Smokin,just put them in your CS,add wood and let it rip.Time and temp will depend on how many pounds you run at a time.I would think 10lbs at 225 for 90min,check for the doneness you need.Or find another wholesaler that has what want.

Papa Shaka

I don't think that'll give smoked hocks like the ones you buy - they're definitely cured first. Bet the directions for bacon given here a few weeks back would work for hocks as well since they're not a whole lot bigger.

Smoked pork neck is another cheap alternative for flavoring soups, etc.

Now you're talk'n my language. My wife and I love smoked (uncured) pork hocks. Schweinhoxen/Schweinshaxe/spelling???? are great but they are typically not smoked. At least that has been the case with our German restaurant experiences. I think smoke cooking them is the way to go. Remember, they are tough so they take some time. You are looking at 4 - 6 hours when cooking in the 200 - 225 degree range.

Thanks for all the advice chipped-in thus far! You know you're in good company when a "pro-from-Dover" can turn to others for knowledge

When I use ham hocks in soups, it's mainly for their flavor...same way you (at least I do) take a big ole ham bone to make bean or split pea soup. Point is, the hocks don't need to be tender, so long as they add flavor...and the gelatin-like protien (which name escapes me) which helps thicken the soup.

I'll experiment with uncured hocks to begin with and check 'em put after 2 hrs @ 225 o.

Toppy: Rarely do I find meaty smoked hocks these days. Or raw hocks for that matter. You can go even cheaper and leaner by smoking pork necks. You only use it for flavor and there's meat there. Little fat, though.

I love it when I score a meaty hock. Fish it outta the beans to cool and debone. Most doesn't make it back to the beans...

I think you don't need advice for smokin' those hocks. It's really a no-brainer, and I think you have it down! Report how it went.