Rind on, bone in pork hock

[aris]

Do these smoke well? I'm thinking the skin may be an issue, but I wonder if it will pull.

[keith157]

If you get a fatty hock they should pull, but not as well as a shoulder. I have taken the skin off but kept it alongside the hock to get some smoke then finished it between two roasting trays to keep it flat whilst it crisps up.

[YetiDave]

I love that cut. I'd smoke it then finish it in a high oven to crackle the skin

[aris]

I was thinking of smoking it then putting over direct heat to crisp. They are cheap - £1.99/kg so worth a go.

[YetiDave]

Yeah they are I think they were 60p each last time I was at my local butchers. I'm off there later so I might pick a few up

[aris]

As if by magic, the pit boys post a video

http://youtu.be/aI9ZMNoJx-g

[somapop]

If you get a fatty hock they should pull, but not as well as a shoulder. I have taken the skin off but kept it alongside the hock to get some smoke then finished it between two roasting trays to keep it flat whilst it crisps up.

Between two trays inside the smoker?
I have a few shoulder skins I've kept in the freezer and was probably going to cook them in the oven for crackling. If I can do them in the smoker whilst cooking other stuff (and grabbing some smoke flavour) then all the better.

Cheers.

[Tiny]

Somappop,
No no no, in the oven old chap, should you try it in the smoker you will create an cross between an rubber band and an whelk.......there will be plenty of eating in it but I don't think you will enjoy it!

Plenty of salt and in the oven hot for crackly porky goodness, sugar and gluten free a new health food.....
Cheers
Tiny

[somapop]

Somappop,
No no no, in the oven old chap, should you try it in the smoker you will create an cross between an rubber band and an whelk.......there will be plenty of eating in it but I don't think you will enjoy it!

Plenty of salt and in the oven hot for crackly porky goodness, sugar and gluten free a new health food.....
Cheers
Tiny

Ok - grab a bit of smoke in the smoker then finish off in the oven. I do a fair bit of chicken skins this way so I'll do them at that same time and have a 'pork/chicken skin' off

Cheers.

[keith157]

Sorry my bad yes in the oven and if there is any left cooked crackling freezes well and keeps crisp when allowed to thaw slowly.