hot smoked

We taste with our mouth and nose, as well as our eyes, ears and hands says Matt Preston, who tests the link between food and neuroscience with this ultimate deceptive salad.

Killer hot-smoked salmon slaw

(250 grams) brown sugar

(250 grams) salt flakes

skinless salmon fillet, pin-boned

apple wood smoking chips (from barbecue stores)

red chillies, seeds removed, chopped

tbs grated palm sugar

tbs fish sauce

limes

red cabbage and red onion, sliced

snow peas, trimmed, thinly sliced

carrot,

Thai basil and coriander leaves

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A lemony herb sauce with a kick of Dijon mustard gives fresh flavour to fast pasta.

Smoked salmon and lemon dill pasta

dried farfalle pasta

dill

tbsp chopped fresh continental parsley

olive oil

lemon juice

Dijon mustard

tsp lemon rind

hot-smoked salmon fillet, skin removed, flaked

These smoked ham hocks are cooked low &amp; slow in a barbecue, the same way as pulled pork! They&#039;re super tender &amp; work great in terrines, pies, soups &amp; more...

Smoked Ham Hocks

Ham Hocks ((Around 1 kg Each))

g Salt

Demerara Sugar

g Coarse Ground Black Pepper

tsp Smoked Paprika

½ tsp Garlic Granules

½ tsp Ground Cumin

½ tsp English Mustard Powder

Cayenne Pepper

French's Mustard ((To Slather))

ml Apple Juice

ml Water

The day before cooking the ham hocks, place them into a large container &amp; cover in cold water. Leave to soak in the fridge overnight then drain well.

Place the ham hocks onto a baking tray &amp; pat dry with kitchen paper.

Add the salt, sugar, black pepper, paprika, garlic granules, cumin &amp; cayenne into a bowl then stir to combine. Set aside for now.

Next, rub a thin layer of French&#39;s mustard (or veg oil) all over the ham hocks then cover completely with the rub. Place the pork back in the fridge &amp; leave to sit for 30 minutes or so, whilst your smoker heats up.

Light your smoker/barbecue &amp; leave to preheat to 250°f/120°c. Make sure that your barbecue is set up for indirect cooking.

Once up to temperature, place the ham hocks in the barbecue then leave to cook undisturbed for 3 hours. Make sure to maintain a consistent barbecue temperature throughout the whole cook!

In the meantime, add the apple juice &amp; water into a spray bottle then set aside. We&#39;ll be using this to spritz the hocks.

After 3 hours have passed, continue cooking but spray the pork with the apple juice spritz every 45 minutes, until a decent bark has formed &amp; the internal temperature is at least 165°f/74°c.This will take another 2-4 hours (roughly!).

Next, lay down a couple of sheets of foil, overlapping them slightly then place a ham hock in the middle. Give the hock a good spritz then wrap up tightly in the foil. Repeat with the remaining ham hocks.

Return the pork to the smoker (or into an oven) &amp; continue cooking at 250°f/120°c until it is tender &amp; probes like butter. The internal temperature of the pork will be between 195°f-205°f (90°c/96°c) once cooked.If you&#39;re cooking in an oven, place the wrapped pork onto a baking tray. Once wrapped, the ham hocks will need anywhere from 2-4 hours of cooking to become tender.

Let the ham hocks rest (still wrapped in the foil) for at least an hour then shred the meat by hand, discarding the bones &amp; skin (the bones should pull out clean!). Mix the meat with any juices then serve.

Smoking

I am curious about the majority of the seasoning, smoke and bark will be on the skin which is to be discarded. I use a smoked pork hock in pea soups and baked beans, and leave the skin on.

Top 3 hot smoked recipes from across the web

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Killer hot-smoked salmon slaw

Smoked salmon and lemon dill pasta

Smoked Ham Hocks

Top 3 hot smoked recipes from across the web

The most viewed hot smoked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Killer hot-smoked salmon slaw

Smoked salmon and lemon dill pasta

Smoked Ham Hocks

The most viewed hot smoked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine