Things You'll Need:
- 1 large package of pig ears (about 1 lb.)
- 1/4 cup salt
- Bag of hickory wood smoking chips (or whatever flavor of wood chips you prefer)
- Large boiler
- Towel
- Large smoker or charcoal grill
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Step 1
Fill the boiler with about 2 liters (8 cups) of water, add salt and bring to a slow boil. Once bubbles appear, add pig ears straight from the package and reduce heat to low so that the water simmers. Allow pig ears to simmer for 1 hour.
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Step 2
Remove ears from water and place on a towel to dry. While they are drying, prepare the wood chips according to package directions. Prepare the smoker by adding the chips and preheating to about 200 degrees. Place the ears in rows on the smoker rack and smoke slowly, checking every two hours, until ears are hard and turn a rich, leathery brown. This may take up to six hours.
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Step 3
If you are unfamiliar with the use of a smoker or do not have one, then use your charcoal grill. You will need to heat the wood chips in two piles on each side of the grill and allow them to cool until they are still smoking but not extremely hot. Place the ears in the center of the grill, not directly above the heat source. You will have to check these more often than with the smoker method, probably once every 30 minutes to an hour to ensure that the chips are still smoking. See Tip.
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Step 4
Remove the well-smoked pig ears from the smoker or grill and allow to cool. Once cool, these treats are ready for your dog. They also store well unrefrigerated if placed in a resealable, plastic bag or in a plastic container with a tight-fitting lid.
