Hot Smoked Pork Hock

Ingredients:

Preparation Steps:

1. Preparing the Brine:

1. Bring the water to a boil and dissolve the salt and sugar in it.
2. Add the bay leaves, black pepper, and cloves.
3. Remove from heat and let the brine cool completely to room temperature.
4. Once cooled, add the minced garlic and mix thoroughly.

2. Marinating:

1. Place the hocks in the brine, ensuring they are fully submerged.
2. Refrigerate for 3–5 days, turning the hocks occasionally for even marination.

3. Preparing Before Smoking:

1. Remove the hocks from the brine and rinse them thoroughly with cold water.
2. Pat the hocks dry with paper towels.
3. Leave the hocks in a well-ventilated area or on a rack for 12–24 hours to allow the surface to dry completely.

4. Smoking:

1. Prepare a hot smoking setup with a temperature of 80–90 °C.
2. Place the hocks in the smoker, ensuring sufficient space between them for proper smoke circulation.
3. Smoke the hocks until the internal temperature reaches 70–75 °C. For smaller hocks, this takes about 2 hours; larger ones may take up to 3 hours. A food thermometer is recommended for accuracy.

5. After Smoking:

1. Remove the hocks from the smoker and leave them in a well-ventilated area for 2–3 hours to let the flavour and aroma stabilize.
2. After cooling, place the hocks in the refrigerator for final chilling.

Storage:

• In the refrigerator: Hot smoked hocks can be stored for up to 5–7 days.
• Vacuum-sealed: Vacuum-sealed hocks can be stored in the refrigerator for up to 2 weeks.