I like to brine my turkey legs and pork hocks in a solution of 1 cup coarse salt, 1 cup brown sugar,20 cups water and cure. Keep refrigerated for 7 days
remove from brine, pat dry and place in the smoker
start smoker at 120F , no smoke for an hour, increase temp to 200 and apply smoke until internal of 170 F
done smoking
ready to package or eat
pork hocks in a big pot of beans
smoked turkey legs and ham hocks
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- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
Here is my bean recipe, but don't try to give your wife the Dutch oven treatment, they just don't see the humor in it. Dutch oven treatment is when the two of you are in bed for the night and you let a good one rip, pull the covers up over her head to seal in the aroma, caution watch out for elboes and knees. LOL
Ray`s Beans
2 cups white beans
1 tsp. salt
2 bay leaves
½ cup chopped onion
¼ cup brown sugar
¼ cup molasses
¼ cup ketchup
¼ cup mustard
4 strips of bacon
2 smoked ham hocks
Tomato juice
Cover beans with cold water and soak overnight.
Drain beans, recover with tomato juice, and bring to a boil.
Boil for 20 minutes; remove from heat and cover.
Let stand for 1 hour. Add the rest of the ingredients.
Place in covered pot in the oven at 250 degrees F.
Cook for 6-8 hours add more liquid if needed.
Note: If beans are too watery or not soft enough, return to stove top and boil until you get the desired consistency
Ray`s Beans
2 cups white beans
1 tsp. salt
2 bay leaves
½ cup chopped onion
¼ cup brown sugar
¼ cup molasses
¼ cup ketchup
¼ cup mustard
4 strips of bacon
2 smoked ham hocks
Tomato juice
Cover beans with cold water and soak overnight.
Drain beans, recover with tomato juice, and bring to a boil.
Boil for 20 minutes; remove from heat and cover.
Let stand for 1 hour. Add the rest of the ingredients.
Place in covered pot in the oven at 250 degrees F.
Cook for 6-8 hours add more liquid if needed.
Note: If beans are too watery or not soft enough, return to stove top and boil until you get the desired consistency