Southern cooking is built around smoked neck bones and ham hocks. They are often eaten with beans, potatoes, rice, cabbage, and other vegetables. They are also used in soups and stews, where they are slow-cooked until the meat is smokey and falls off the bone.
Smoked neck bones or ham hocks are probably something most of you have bought at the store to add flavor to your soups and stews. Their flavor contribution is downright wonderful. (E. g. , can you imagine split pea soup without them? No way!).
You can guess that multiplying the flavor factor by about 100 will get you close.
I made my homemade chili a couple of weeks ago and it’s always a hit. But this time I thought I added a smoked neck bone, and wow, that chili was even better!
Neck bones and ham hocks can both be smoked in the same way. I’m showing you how to do it with neck bones. They are very straightforward and easy to make; you just have to wait a little while for the neck bones to soak in the brine. Once the waiting game is up it’s time to smoke them, and that part is relatively short.
Neck bones and ham hocks that are still raw can be bought at any butcher. Just ask them to save some for you.
There are also stores in the U. S. like the ones I used for this batch, which I bought at Cash and Carry frozen and for a good price
Add all the brine ingredients to a large bowl and stir until the salt and sugar are dissolved.
Divide the neck bones or ham hocks between two gallon ziplock bags and pour in the brine.
You can also brine the neck bones or ham hocks in a food-safe plastic or stainless steel bucket with a lid.
Place the ziplock bags in some kind of a dish to catch any leakage. I’m using baking dishes.
Rinse the neck bones or ham hocks and put them on a wire rack on a cookie sheet. Put the rack in the fridge uncovered for another 24 hours after brining for 7 days. This will enable to smoke to better adhere to the meat.
I’m using my Masterbuilt 30″ Digital Electric Smoker. I LOVE this smoker. I really can’t praise it enough. It’s incredibly easy to use, comes with great features and produces terrific results.
When you’re ready to smoke them, set your smoker to 200 degrees F. Place the neck bones or ham hocks on the smoking grates, making sure they’re not touching each other. Add a couple of handfuls of wood chips to the smoker throughout the smoking process.
Hickory wood chips and apple wood chips are both great choices for pork.
Smoke until the internal temperature reaches 150 degrees F. You’ll need an instant read thermometer.
After that, wrap the smoked neck bones or ham hocks in foil and freeze them to keep them for a long time. If you want to use them within a week, put them in the fridge.
A beautifully brined and slow-roasted pork hock is a delicious centerpiece for many meals. When done right, the meat becomes incredibly succulent, tender and full of flavor But brining is essential to achieving these results
Brining pork hocks before cooking infuses the meat with spices, enhances juiciness and heightens the flavor This complete guide will teach you how to perfectly brine pork hocks to make them irresistibly delicious
We’ll cover:
- Why brining is important for pork hocks
- Step-by-step instructions for basic brine
- Tips for brining success
- Traditional German pork hock brine
- How long to brine
- Cooking methods after brining
Let’s get started and learn how to transform tough pork hocks into fork-tender, juicy perfection through the power of brining.
Why Brining is Essential for Pork Hocks
Pork hocks contain a lot of collagen which needs to be broken down through slow, moist cooking to become tender. Without brining first, it’s easy to end up with dry, chewy pork hocks.
Brining provides two major benefits
Infuses seasoning – The salt, spices and aromatics in the brine penetrate deep into the meat to add layers of flavor.
Increases moisture—Salt breaks down some proteins in meat, which helps it keep its moisture better while it’s cooking. Sugar adds tenderness.
This results in pork hocks that are super flavorful, incredibly juicy and melt-in-your-mouth tender after cooking low and slow.
A Simple Brine Recipe for Beginners
If you’re new to brining, starting with a basic brine recipe is the way to go.
Here’s an easy, foolproof brine for pork hocks:
Ingredients:
- 4 cups water
- 1⁄4 cup kosher salt
- 2 tablespoons sugar
- 1 tablespoon black peppercorns
- 1 bay leaf
- 2-3 lbs pork hocks
Instructions:
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Combine water, salt, sugar, peppercorns and bay leaf in a saucepan. Heat over medium until salt and sugar dissolve.
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Remove brine from heat and let cool completely.
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Place pork hocks in a container and pour cooled brine over to cover.
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Refrigerate 8 hours up to overnight.
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Remove hocks, rinse and pat dry. Cook as desired.
This simple brine tenderizes and infuses a mild seasoning flavor into the pork hocks. Feel free to experiment with other spices like garlic, onion and chili flakes.
Tips for Pork Hock Brining Success
Follow these tips for brining excellence every time:
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Use a non-reactive container like plastic, glass or stainless steel. Avoid reactive metals.
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Make sure pork hocks are fully submerged in brine. Weigh down if needed.
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Brine in the refrigerator at 40°F or below to prevent bacteria growth.
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Brine for at least 8 hours to allow seasoning to penetrate. 12-24 hours is ideal.
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Rinse hocks after brining and pat dry before cooking to prevent burning from excess salt.
Traditional German Pork Hock Brine
For authentic German flavor, use this traditional German pork hock brine recipe:
Ingredients:
- 2 gallons water
- 1 cup kosher salt
- 3⁄4 cup sugar
- 1 tablespoon juniper berries
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 onion, roughly chopped
- 6 cloves garlic, smashed
- 3-5 lbs pork hocks
Instructions:
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Combine all ingredients except pork in a large pot. Bring to a boil.
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Once boiling, add pork hocks and simmer 90 minutes.
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Remove hocks and slice skin in a diamond pattern. This helps crisp the skin when cooking.
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In a bowl, whisk together brine liquid ingredients from the pot. Add hocks and refrigerate 24-48 hours.
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Remove hocks, rinse and pat dry. Roast at 400°F for 3-4 hours until skin is crispy.
The juniper berries, garlic and onion give this brine authentic German flavors. Simmering the hocks in the seasoned water before brining infuses even more flavor.
How Long Should You Brine Pork Hocks?
The ideal brining time for pork hocks is 12-24 hours. This allows the salt, sugar and spices to thoroughly penetrate and tenderize the meat.
For a more intense flavor, brine for up to 2-3 days. Flip the hocks daily so they brine evenly. For a milder brine, 8 hours can work but 12+ is best.
Keep the hocks chilled at 40°F or less during brining to prevent bacteria growth.
Cooking Brined Pork Hocks
After brining, pork hocks can be cooked using various moist-heat methods to achieve ultimate tenderness. Here are some top cooking choices:
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Oven roasting – Roast at 400°F for 3-4 hours until skin is crispy.
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Braising – Braise in broth or beer on the stovetop or in the oven.
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Stewing – Add to soups, bean or vegetable stews. Simmer 1-2 hours.
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Smoking – Hot smoke at 225-250°F to an internal temp of 195°F.
Aim for an internal temperature of at least 195°-205°F. Use a meat thermometer for best results.
Brined Pork Hocks Are a Must-Try Treat
Pork hocks have a high collagen content that requires special preparation to transform into meltingly tender meat. Brining is the secret for flavorful, juicy pork hocks that fall off the bone.
By following this complete guide to brining times, methods and recipes, you’ll be able to infuse pork hocks with seasoned flavor and moisture.
Once you enjoy fork-tender brined pork hocks, you’ll never cook them without brining again. It makes all the difference in achieving the ultimate texture and taste.
For more savory pork recipes and cooking inspiration, be sure to explore the rest of our site!
For more delicious adventures in homemade charcuterie be sure to try our:
How To Brine & Smoke Pork Hocks – CGBS
FAQ
How long to brine ham hock?
Why do you soak a ham hock overnight?
How to cure a pork hock?
Is there a difference between ham hocks and pork hocks?
How do you brine pork hocks?
There are many different ways to brine pork hocks, but the basic process involves mixing together a brine solution and soaking the meat in it for a period of time. One popular recipe involves mixing water, salt, sugar, peppercorns, star anise, bay leaves, garlic, shallot, and cloves in a saucepan.
How do you brine ham hocks?
Instructions: 1. In a large bowl, whisk together the water, Kosher salt, light brown sugar, pink curing salt, bay leaf, and black peppercorns until the salts and sugar have dissolved. 2. Add the ham hocks to the brine. Make sure that they are fully submerged in the brine. 3. Cover the bowl or place the ham hocks in a freezer bag with the brine.
How do you brine chicken hocks?
Heat the water and dissolve the salt and sugar. Let the water cool completely and add in the bay leaves, peppercorns and cloves. In a large glass or plastic vessel add the hocks and the brine and be sure everything is covered in brine. If you need more, add more of the water, sugar and salt brine. Brine the hocks for 2 full days.
Should I brine pork hocks before smoking?
Brining the pork hocks before smoking can help them retain moisture and enhance the flavor. A simple brine solution can be made using salt, sugar, and water. Do I need to remove the skin from the pork hocks before smoking?