Smoked ham hocks [General]
2011 Nov 1
I agree about Sausage Kitchen. We get all our hogs smoked there, and I am always very pleased, so I would think the smoked hocks they offer there would be top notch.
I'm curious, do they sell nitrate free there at the store? We always have ours done nitrate free, but I know some people shy away from that. So I wonder what they offer there.
I'm curious, do they sell nitrate free there at the store? We always have ours done nitrate free, but I know some people shy away from that. So I wonder what they offer there.
2011 Nov 6
FFD: I am an irrational and ideological purist so take this with a grain of salt, but I think there are better ways to get smoke flavour into a dish than liquid smoke.
If you can`t get a smoked hock, four ideas come to mind specifically -
1. Liberally use real spanish/basque smoked pimenton (paprika). This would obviously work with a lot of techniques suitable for a hock including braising, roasting and boiling, pressure cooking;
2. Braise/boil/pressure cook the hock with chunks of smoked bacon or a smoked pig tail in the braising liquid;
3. Use blended chipotle peppers with the sauce they are packed in the braising liquid or...
4. This is an experimental idea I haven`t actually gone through with yet, although I think it could make up a component of a great American style BBQ sauce....use Laphroaig (or another super smoky, peaty scotch) in your braising liquid or in a post-braising glaze. I have also seen `smoked` beers in good beer shops that would make interesting braising liquids, particularly stouts and porters, not sure of any names, but those that fancy themselves beer experts can probably provide more info on that front.
If you can`t get a smoked hock, four ideas come to mind specifically -
1. Liberally use real spanish/basque smoked pimenton (paprika). This would obviously work with a lot of techniques suitable for a hock including braising, roasting and boiling, pressure cooking;
2. Braise/boil/pressure cook the hock with chunks of smoked bacon or a smoked pig tail in the braising liquid;
3. Use blended chipotle peppers with the sauce they are packed in the braising liquid or...
4. This is an experimental idea I haven`t actually gone through with yet, although I think it could make up a component of a great American style BBQ sauce....use Laphroaig (or another super smoky, peaty scotch) in your braising liquid or in a post-braising glaze. I have also seen `smoked` beers in good beer shops that would make interesting braising liquids, particularly stouts and porters, not sure of any names, but those that fancy themselves beer experts can probably provide more info on that front.
Kitchenhog