It has been a while since I corned any , but there are lots of recipes online
I generally wing it not real recipe just what I feel like at the time.

it is absolutely not rocket science

at it's simplest a hunk of meat , poke it with a fork a bunch of times on both sides , this lets the pickling solution in couple handfuls of Kosher salt or canning and pickling salt , enough to rub all over the meat coating it like a crust, then some cracked or whole pepper corns and crumbled up bay leaf the rest is basically up to you what you like for flavor.


other spices like ground black pepper , paprika , Thyme , all spice , garlic is all your preference.

for minimal mess put your meat in an large zipper bag rub the salt and spice on the meat inside the bag with one hand
then seal almost all the way and press all the air out and seal , place in a baking dish or something fairly flat so that should the bag leak it doesn't mess in your fridge and add a bag water to the top for weight.

the salt cures the outside of the meat , the weight pushes the moisture out of the meat
the salt solution works it's way into the meat

you are salt curing the meat

refrigerate like that 3-5 days then freeze or cook.

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