- 1). Rinse the feet under hot water. Scrape the feet with a knife blade and coarse brush to remove residual hair.
- 2). Mix the salt, sodium nitrate and cold water into a pot to make a curing brine. Submerge the feet and seal the pot. Place the pot into a room or refrigerator with a temperature maintained at 40 degrees Fahrenheit. Cure feet for five days.
- 3). Remove the feet and rinse with cold water. Pull the toe from the shank to prohibit skin deterioration while smoking. Apply a dry rub seasoning -- spice, jerk or cracked pepper blend -- to both sides of each foot.
- 4). Add charcoal to a smoker. Light and heat the smoker to a temperature of 225 to 250 F. Place the feet onto the smoker and cover. Smoke for six hours. Turn and mop the meat every 90 minutes. Brush apple juice -- the mop -- onto the surface of the feet on every turn to keep the feet sweet and moist.
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