Anyone on here cure their own pork (hams, bacon, etc) as I'm after some advice about doing some for the 1st time. I bought half a pig and got 2 front legs (I assume they are classed as hocks) complete with trotters in the freezer and was toying with the idea of dry curing one of them. I have some prague powder #1 & #2 but am unsure which to use.
Can anyone help please with a dry cure mix and what to do with the hock after curing? I have my hot and cold smoker as options and I assume it would need cooking properly after curing or cold smoking?