Smoked neck bones are a flavorful ingredient used in Southern and soul food cooking.
smoked neck bones are often used to flavor greens, season broths, and add a smoky, meaty flavor to many of your favorite dishes.
– 2 – 3 pounds raw neck bones – Wood, for smoking - Brine
1
Boil 4 cups water. Add 1/4 cup salt, 1/4 cup sugar. Dissolve, cool slightly. Add 4 cups ice, stir until melted. Ensure brine is at room temperature.
2
Place neck bones in a bowl, pour brine over. Refrigerate for 4 hours or overnight. Remove, rinse, and pat dry.
3
Preheat smoker to 225-250°F, add wood.
4
Smoke bones on grates until internal temp reaches 165-170°F.
5
Freeze for later use. Vacuum sealing smoked neck bones is a great way to preserve their flavor and keep them fresh for an extended period.
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