At the heart of Southern home cooking, smoked neck bones and ham hocks are commonly enjoyed with things like beans, potatoes, rice, cabbage as well as in soups and stews where they’re slow-cooked until their smoky, fork-tender meat falls right off.
Most of you have probably bought smoked neck bones or smoked ham hocks at the store to add flavor to your dishes, especially your soups and stews. Their flavor contribution is downright wonderful. (E.g., can you imagine split pea soup without them? No way!)
But have you ever had homemade smoked neck bones or ham hocks?
Let’s just say you can figure on multiplying the flavor factor by about a hundred and that’ll land you somewhere in the ballpark.
I made my homemade chili a couple of weeks ago and it’s always a hit. But this time I thought I’d thrown in a smoked neck bone and wow, it took that chili to a new level!
The process for making smoked neck bones and ham hocks is the same but I’m demonstrating the process using neck bones. They are very straightforward and simple to make, it just involves a bit of a wait for the neck bones to marinate in the brine. Once the waiting game is up it’s time to smoke them, and that part is relatively short.
You can get raw neck bones and ham hocks at your local butcher – ask them to set some aside for you.
There are also stores in the U.S. like Cash and Carry (where I got the ones I’m using for this batch) that come frozen and at a good price.
Let’s get started!
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 place the neck bones/ham hocks in a stainless steel or food-grade plastic bucket with a lid to brine in there.
Make sure the meat is submerged in the brine.
Place the ziplock bags in some kind of a dish to catch any leakage. I’m using baking dishes.
Refrigerate for 7 days, turning the bags over to ensure even distribution of the brine.
After 7 days of brining, rinse the neck bones or ham hocks and place them on a wire rack, set it on a cookie sheet, and refrigerate uncovered for another 24 hours. This will enable to smoke to better adhere to the meat.
Don’t have a smoker? See the recipe box for instructions for oven smoking.
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.
Check out my full review on this Masterbuilt smoker.
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.
Once done, wrap the smoked neck bones or ham hocks and freeze them for long-term storage or refrigerate them if you’re going to use them within a week.
For more delicious adventures in homemade charcuterie be sure to try our:
- How to Smoke a Ham
- German Bratwurst
- British Bangers
- Smoked Cheddar Sausages
- Breakfast Sausage Links
- Italian Capicola
- How to Make Bacon
How To Smoke Neck Bones and Ham Hocks
Ingredients
- 5 pounds pork neck bones or ham hocks
- 8 cups water
- 3/4 cup kosher salt
- 3/4 cup packed brown sugar
- 2 teaspoons pink curing salt aka Prague Powder #1
- 2 bay leaves
- 1 teaspoon black peppercorns
Instructions
- Make the brine by placing all the ingredients, except for the neck bones, in a large bowl and stirring until the salt and sugar are dissolved.
- Place the neck bones in a stainless steel or food grade plastic bucket/container with a lid, or divide between 2 gallon ziplock bags, and pour the brine over the neck bones. Cover with lid or close the ziplock bags and place the latter in a large dish to catch any leakage. Make sure the neck bones are covered in the brine. Refrigerate for 7 days, flipping the ziplock bags over each day to ensure even distribution of the brine.
- After 7 days rinse off the neck bones and place them on a wire rack on a cookie sheet and refrigerate them uncovered for another 24 hours. This will help the smoke to better adhere to the neck bones.
- Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Smoking time will vary depending on the size of the neck bones but you can figure on about 2 hours.
- Once done, wrap the neck bones and freeze them for long-term storage or refrigerate if you plan on using them within a week.
- IF YOU DON'T HAVE A SMOKER: You can create a makeshift smoker in your oven. Here's how: Place some wood chips in the bottom of a roasting pan (or something like it) on the bottom shelf of the oven and add just enough water to to the pan to moisten the chips without immersing them in water. Cover the pan with aluminum foil creating a tent at the top where the smoke can come out and circulate around the meat. Then place the prepared hocks on the oven rack above it and then roast them at 200 degrees F until they reach that 145 degree F internal temperature.
David Johnson says
I have dry cured hams in the winter and know that after the 55 days of curing and smoking (8 hours a day for 5 days), the ham does not require refrigeration Is this true of wet cured hocks and hams also? I see hocks and other cured meats in the stores that are not refrigerated but dont know if they are dry or wet cured.
Thanks for sharing the recipe, I found fresh hocks yesterday and purchased them as I had never seen fresh before.
Simon Matzke says
Hi Kimberly, I used the recipe, bang on today with the smoker, I told you I’d give you feedback on this! Have tagged you on Insta, so start using it, ha! I hope you are well! stay safe!
Kimberly @ The Daring Gourmet says
Awesome, Simon! How did they turn out?
Simon Matzke says
Perfect, I will now cryovac and put in the freezer for winter! I have a short video and the brine on Instagram and I tagged you as well. @shotgun_spices thanks for the recipe.
Kimberly @ The Daring Gourmet says
Excellent, thank you Simon!
Simon says
Hi There I’m using Hocks so how long would you smoke it for and what temp? Thanks!
Kimberly @ The Daring Gourmet says
Hi Simon, the temp will be the same, 200 F. The time will depend on the size of the hocks but I would plan on about 2 hours. Use a digital thermometer to periodically check for doneness. The hocks will be done when the internal temp reads 150 F. Happy smoking!
simon says
Thanks for the quick reply and all the information, it so much appreciated, Im using a Traeger smoker, so can’t wait. Hello from Victoria, Australia, stay safe and well, if you like you can see the progress after the brining on my Instagram page @shotgun_spices. If you have a page please let me know so I can follow! Thanks again!
Kimberly @ The Daring Gourmet says
That sounds great, Simon, I’d love to hear how it goes. My Instagram page is @daringgourmet but I haven’t actually gotten around to using it yet, ha! Friendly greetings to Victoria!
kenneth says
So this looks like it for use in stew or something later, can you smoke feef neck and eat like any other protein meat
terence k walters says
Can I use a Treager Pellet smoker for this?
Kimberly @ The Daring Gourmet says
You bet, Terence!
Robin Leventhal says
Hi Kimberly,
It has always been my understanding that 1 tsp. Prague Powder to 5# meat. I think your recipe has twice as much pink salt as necessary, which incidental can be toxic. Here is a great article that spells it all out: https:// www .thespruceeats.com/pink-salt-using-nitrates-to-cure-meat-1447029
Kimberly @ The Daring Gourmet says
Hi Robin, that guideline is for the dry curing method and you’re correct that it would be a much too high of level for that purpose. Wet curing (making a brine) is a different story and uses a higher ratio of Prague Powder.
Tom Pugel says
Can I keep fresh ham hocks in brine for more than 7 days? Maybe 10 days due to unforeseen issues when I started the cure.
This is my first try at cureing and smoking
Tom
Kimberly @ The Daring Gourmet says
Hi Tom, yes, 10 days will be fine.
Yves says
way too salty, can the amount of salt be reduced
John Dunn says
I am trying to find a good recipe for smoked ham ribs ( I am originally from Scotland ) but as yet been unlucky finding one that matches that special flavor as there are so many variations……. Any chance this one would be it?
Kimberly @ The Daring Gourmet says
Hi John, I am not sure which specific flavor profile you’re after, but you can definitely use this same method for smoking the ribs.
Jason Turner says
What wood do you use to smoke the neck bones?
Kimberly @ The Daring Gourmet says
Hi Jason, I like hickory and apple – they’re both great options for pork.
Tim Wiedman says
I finished my first batch of neck bones with a couple of ham hocks. Everything went smoothly from the brining to the smoking and aroma in the air outside was amazing :) I added one to a batch of pork and beans for dinner last night and everyone commented on the awesome flavor. I wrapped up the remaining neck bones/hock and froze them. I don’t think they’ll last long before I have to make another batch, lol. Thank you for this great tutorial and recipe!
Kimberly @ The Daring Gourmet says
That’s terrific, Tim, thank you!
Paul says
Kimberley,
I’m looking for a recipe to cure my own bacon for Xmas. This recipe is the easiest I’ve seen. Just wanted to check something. I dont have a smoker but I can get one built manually. If that fails however, can I roast the brined hocks in the oven until 75C centre temperature and have a safe product ?
PS I’m a Schweineshaxe and Kassler freak too. My kids call it ” Big pork “
Kimberly @ The Daring Gourmet says
Hi Paul! Yes, I’m going to be posting my recipe for homemade bacon before too long (both a dry rub and a wet brine version) and it’s equally easy with fantastic results. You can absolutely roast the hocks in an oven, it’s perfectly safe. In fact, I’m going to add these instructions to my recipe – thanks for the reminder. The important thing is simply that you reach that 75C internal temp and you’re good to go. I would place some wood chips in the bottom of a roasting pan (or something like it) on the bottom shelf of the oven and add just enough water to to the pan to moisten the chips without immersing them in water. Cover the pan with aluminum foil creating a tent at the top where the smoke can come out. Then place the prepared hocks on the oven rack above it and then roast them around 93C until they reach that 75C internal temp. Happy smoking!
Ted Hess says
Kasseler rippchen? Ausgezeichnet! Down here in the south peninsula of the San Francisco Bay area we have a German butcher shop, believe it or not. It’s the most amazing place and it is a real butcher shop. He’s got a ton of awards for all the different Smoked Meats that he’s done. It’s called Dittmers Wurst-Haus. He’s got kasseler ready to go. now I just need to find the perfect way to cook it. And you, my Goddess of no fail great recipes and cooking methods, can teach me! I’ve had it served to me in a Dutch restaurant….close enough.
Kimberly @ The Daring Gourmet says
You are sooo lucky, Ted!! I’ve heard there’s a decent German butcher up in Seattle but I haven’t checked it out yet. And these places usually charge through-the-roof prices. I’m still determined to learn how to master making these these meats and sausages myself. The Kasseler: My Oma would often cook it in the sauerkraut which would infuse the sauerkraut with the most amazing flavor and render the Kasseler nice and tender. Then we’d enjoy the Kasseler with the sauerkraut and potatoes along with her famous Rahmsoße (cream sauce) – simple but heaven!
Ted Hess says
Wow, Kimberly, another excellent recipe for me to try. I too have an MES,but it’s the basic version, and I’m still getting used to how to use it as opposed to doing everything on my 22.5″ kettle grill that I usually smoke on. Next thing you know you’re going to be putting a recipe out there for schweinehaxe…..how yummy is that?
Kimberly @ The Daring Gourmet says
Hi Ted! The basic version will do a perfect job and I think it’s much easier and fuss-free than the kettle grill. Yes, Schweinehaxe is positively swoon-worthy :) What I will be posting in the future is my recipe for Kasseler (German smoked pork). Have you ever had that? My Oma used to make it for Sunday dinner when we’d come over and it’s just one of the best things ever!
Jessica | The Novice Chef says
We LOVE our Masterbuilt Smoker! Great idea to smoke the ham hocks!