What should I look for in smoked pig ears for dogs? Tips for picking safe and healthy options for your furry friend.

Okay, so a few people asked how I do smoked pig ears for my dogs. It's pretty straightforward, really, just takes a bit of patience. I like making treats myself when I can, know exactly what's in 'em.

Prepping the Raw Ears

First off, I get the pig ears. Usually find 'em at the local butcher or sometimes in the freezer section at an ethnic market. Fresh or frozen, doesn't matter much, just gotta thaw 'em if frozen. Look for ones that seem reasonably clean to start with.

Next step, and it's important: Wash 'em good. Under cold running water. Sometimes there's hair or other gunk you wanna get off. I use a stiff brush sometimes if needed. Really rinse them thoroughly. Some folks like to brine them overnight, but honestly, I usually skip that. Seems like an extra step and the dogs devour them either way. I might trim off any really excessive chunks of fat near the base, but usually, I leave them pretty much as is. They shrink down a ton anyway.

Getting the Smoke On

Alright, time to fire up the smoker. I keep the temperature low, aiming for somewhere between 200F and 225F (that’s about 93C to 107C). You're not trying to cook 'em fast, you want to dry them out and get that smoke flavor in there slowly. For wood, I stick to something mild. Apple, cherry, or alder work great. Nothing too strong like hickory or mesquite – might be a bit much for the dogs.

Once the smoker is holding steady at the right temp, I lay the ears out on the racks. Try to give 'em a bit of space, don't pile them up, so the smoke and heat can get all around. Then, shut the lid and let it do its thing.

And now, we wait. This isn't a quick process. Takes hours. Depending on the thickness of the ears, the exact temp of your smoker, and how humid it is, you're looking at anywhere from 6 to maybe 10 hours. Seriously. Patience is key here.

I check on them every couple of hours. Flip 'em over maybe. What you're looking for is for them to get darker, shrink significantly, and become hard and leathery. You want them dried out, not burnt or still soft and fatty. If they're dripping a lot of fat, your temp might be a bit high.

When they feel tough and dry, they're pretty much done. I pull them off the smoker. Don't give them to the dogs yet! They need to cool down completely. I usually spread them out on a wire rack and let them air dry for several more hours, or even overnight, just to make sure they are properly cool and maybe even a bit drier.

And that's basically it. You get these hard, chewy, smoky-smelling treats. My dogs go absolutely nuts for them. Way better, in my opinion, than the weird-looking ones you sometimes find in stores, and I feel better knowing it's just pig ear and smoke. Takes some time, yeah, but seeing the dogs enjoy them makes it worth the effort.