Thanks. You cook like me!!
Just looking for more ideas.
I've looked at a bunch of recipes already. Just combined what i thought would be good and that's what i came up with. Just haven't had time to do it yet.

Serious , I have no idea why, but it's rare to find good smoked pork hocks!
See a local butcher having smoked pork chops as hocks .
It's the bone merrow , and the fat in the hocks that give them flavor!
It's gotta be smoked like a good aged ham, or the hocks aren't good!
Guess it's getting to citified around here.
Don't see the pig farms around here much either, any more!

Winners in Osgood, Ohio and Cavens in Fletcher, Ohio both have good smoked ham hocks. We usually get not quite two hogs a year processed by Winners. Winners frequently wins the National Sausage competitions.

Keith

Sometimes I’ll raise Swedish brown beans

well you guys done it now, i kept two ham bones from Christmas dinner, so now I will make some bean soup,

I think they are a cool looking bean! I have a lineage of them that goes back about a decade but for some reason I never plant enough rows. I hope to add them to my little seed catalog for 2026 (if its still going)

[quote if you corn your own meat you can do the cheapest cut of meat available like a chuck also venison and I am sure pork but would work as well.[/quote]

I like home corned Canada goose breast and legs better than any corned beef I’ve had. We have corned goose at least 3 times a year. Ruben sandwiches with leftovers is a must.

That free ham my son got from his work for christmas was worth what he paid for it .

It seems to have been a complete salt block

I put a bunch of it in the Black eye peas and almost no other salt and the black eye peas were way to salty