{"title":"Meat snacks","description":null,"products":[{"product_id":"hickory-strips","title":"Hickory strips (Smoked Pork Ears)","description":"\u003ch2\u003eSmoked Pork Ears: The Crunchy Beer Snack, Made the Slow Way\u003c\/h2\u003e\n\u003cp\u003eHalf chew, half crackle. Pork ears are mostly cartilage, which is why they behave like nothing else on a snack board — the outer edge snaps, the middle gives, and the smoke sits somewhere between bacon and campfire. Salt is present but restrained; these are meant to be eaten by the handful, not rationed like a cured meat.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Smoked pork ears, sliced into strips\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/hickory.gif?v=1752673800\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make Them\u003c\/h2\u003e\n\u003cp\u003eFour days, most of it waiting. There is no shortcut that produces this texture — cartilage either gets the time it needs or turns to rubber.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaned and trimmed by hand.\u003c\/strong\u003e Every ear, one at a time. This is the least glamorous step and the one that decides the final texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmered in aromatics.\u003c\/strong\u003e Onion, garlic, black pepper, a little sugar. Slow enough that the cartilage softens without collapsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst dry.\u003c\/strong\u003e Low temperature, long hours. This is where the chew comes from.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold-smoked over alder and cherry.\u003c\/strong\u003e Real wood, real smoke, no liquid smoke — \u003ca href=\"\/blogs\/news\/what-is-liquid-smoke\"\u003ehere is why that matters\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond dry.\u003c\/strong\u003e Locks the flavour in and brings the crisp edge back after smoking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat Them\u003c\/h2\u003e\n\u003cp\u003eStraight from the pack, cold, is how most people finish a bag. If you want them at their best, give them fifteen minutes out of the fridge first — cold fat is stiff and flattens the smoke.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith beer.\u003c\/strong\u003e A crisp lager or pilsner cuts the fat; a dark stout leans into the smoke instead. Both work, and they taste like different snacks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a board.\u003c\/strong\u003e Put them next to something plain — bread, pickles, boiled potatoes. They are strong enough to need a break between bites.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarmed.\u003c\/strong\u003e Three minutes in a dry pan brings back the crackle if a pack has been open a while.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping Them\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F, they keep one to three months. Once opened, press the air out, reseal, and finish within a week — air is what dulls them long before they spoil. They also freeze at 0°F for up to two months; thaw overnight in the fridge, never on the counter.\u003c\/p\u003e\n\u003cp\u003eFuller guidance for everything we make is in our \u003ca href=\"\/blogs\/news\/how-to-store-smoked-fish\"\u003estorage guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAre these the same as the pork ears sold for dogs?\u003c\/strong\u003e No. Ours are made in a food facility for people, seasoned and smoked for flavour. Dog chews are plain and processed to a different standard — please do not treat the two as interchangeable in either direction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow chewy is chewy?\u003c\/strong\u003e Closer to crackling than to jerky. There is resistance, then it gives. If you like the crisp edge of good pork rind, you will recognise this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a strong pork smell?\u003c\/strong\u003e No. The simmer and the long dry take it out; what is left reads as smoke and salt.\u003c\/p\u003e\n","brand":"Smoke It Fish","offers":[{"title":"Default Title","offer_id":50244320428310,"sku":null,"price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/1_bd0e7a7b-1f4d-4775-bc63-bac8f580d9b2.jpg?v=1752683731"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/collections\/2_a347762e-48d3-410a-a612-4d6885cb7d70.jpg?v=1785669612","url":"https:\/\/smokeitfish.com\/collections\/meat-snacks.oembed","provider":"Smoke It Fish","version":"1.0","type":"link"}