Smoked Ham Hocks


Smoked Ham Hocks
When curing meats you need to make sure you have a very good and reliable recipe. This recipe is from a highly recommended book called Charcuterie, however I have Australianised it a little with ingredient descriptions and the instructions only.
Style: Charcuterie
Quantity: 8 small ham hocks
Author: sbaskitchen
  • 4 litres water
  • 350 g preserving salt
  • 225 g sugar
  • 42 grams of Prague Powder #1
  • 8 fresh ham hocks about 3.5 kg in total
  1. Combine all the brine ingredients in a pot and bring to a simmer, stirring until the salt and sugar are dissolved.
  2. Remove the brine from the heat and let cool.
  3. Transfer the brine into a food standard storage bucket that has a lid. Place in the refrigerator to chill thoroughly.
  4. Add the hocks to the brine and weight with a plate to keep them submerged. Refrigerate for 3 days.
  5. Remove the hocks from the brine (discard the brine), rinse well and pat dry. Refrigerate on a rack set over a plate or a tray, uncovered for 8 to 24 hours.
  6. Hot smoke the hocks to an internal temperature of 150˚F/65˚C.
  • Recipe Source: Charcuterie - The craft of salting, smoking & curing, (2013) M Ruhlman & B Polcyn, Norton & Co. p.83
  • Prague Powder #1 (also known as Cure #1 or Instacure #1) is a mixture of Salt (93.75%) and Sodium Nitrite (6.25%). It should only be used to make cured meats that will be cooked after curing, i.e. bacon and ham. It MUST be weighed accurately and scales measuring 0.1g are recommended.
  • Preserving salt is non-iodised and does not contain anticaking agents - I use Mermaid Flossy Salt. You can freeze the smoked hocks until you need them.



1 Comment

  1. Peter Giraudo says:

    Sir, are you
    sure about this with regard to “42 grams of Prague Powder #1”? That is near toxic levels if not exceeded for a batch this size. Did you mean 4.2 grams?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: