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Smoked pig ears

Author
Cookinero 30 Jan 2026
1610
Smoked pig ears

Smoked pig ears are one of the most popular beer snacks. When smoking yourself, you get a natural product without harmful additives. A simple recipe for smoking pig ears does not require much effort and experience. To get an appetizing and spicy delicacy, just follow the step-by-step instructions. You will need a minimum of products: pig ears, onions, garlic, soy sauce and spices.

How to cook Smoked pig ears

Step 1

Smoked pig ears

Boil the pig ears. To do this, put the soaked pig ears in a saucepan, pour in water and put on the fire. Bring to a boil and reduce the power of the gas burner. Add bay leaf, soy sauce, finely chopped garlic, peppercorns, dill, salt and peeled onion. Try the broth, it should be salty enough. Cook for 1 hour, then let the pig ears cool.

Step 2

Smoked pig ears

Smoke the ears. Place the boiled and cooled ears in the smokehouse. Carefully place the ears on a tray, grease with oil, cover with a lid and put on the heat. Smoke the pig ears on medium heat for about 35-40 minutes. After smoking, let them cool for 3 hours so that the smoke aromas are evenly distributed.

Smoked pig ears - FAQ About Ingredients, Baking Time and Storage

Yes, you can use tamari for a gluten-free option, coconut aminos for a sweeter profile, or even Worcestershire sauce (though it will add a different depth of flavor).
For a smoky, chewy texture, try thick-cut king oyster mushrooms or eggplant slices. They won’t replicate the exact bite but can be smoked similarly for a plant-based version.
Stored in an airtight container, smoked pig ears will keep for up to 5 days in the refrigerator. For longer storage, freeze them (see freezing tips below).
Absolutely! Freeze them in a single layer on a baking sheet first, then transfer to an airtight bag for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, pig ears are high in protein and collagen with nearly zero carbs, making them a great keto snack. Just ensure seasonings like soy sauce fit your macros (use tamari for stricter keto).
Gently warm them in a covered skillet with a splash of broth or water over low heat, or wrap in foil and heat at 300°F (150°C) for 10 minutes. Avoid microwaving.
Slice thinly for charcuterie boards, chop into salads for crunch, dice into fried rice, or serve whole with mustard or chili crisp as a bar snack.
Boiling and smoking times remain the same, but ensure ears fit in a single layer in your smokehouse tray. Use multiple batches if needed to avoid overcrowding.
Use a stovetop smoker, grill with indirect heat + smoking chips, or an oven method: place ears on a rack over a tray of wood chips covered tightly with foil at 225°F (110°C).

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