May 03, 2021 at 10:13AM May 3, 2021 / admin / 0 Comments 4 apple cured ham hocks going into the cold smoker today. 3 days in a cider brine. Oak smoked for 6 hours then slow roasted! Cant wait! Uncategorized Previous Post April 28, 2021 at 10:43AM Next Post May 05, 2021 at 03:38PM Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.