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1
The pig's ears I got from my butcher were clean and almost entirely hair-free. If yours aren't, wash them with water, scrub away any dirt, and remove any hair.
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2
Using (sharp!) kitchen scissors or a knife, cut the ears into pieces sized appropriately for your dog(s), keeping in mind that they'll shrink after cooking. Lightly coat each pig's ear with vegetable oil, using your hands or a brush.
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3
Choose your own (cooking) adventure:
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4
If using your oven: Heat oven to its lowest temperature. (This will likely be between 175u00b0 and 225u00b0 F.) Line a baking sheet with aluminum foil, spread out the pig's ears, and bake until thoroughly dried out-anywhere between 6 to 10 hours, depending on your oven temperature and how crispy you want the ears to be-flip them once roughly around the cooking mid-point.
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5
If using your smoker: Heat to 250u00b0 F. Spread out the pig's ears and smoke until thoroughly dried out-about 3 1/2 to 4 hours-and flip the ears once roughly around the cooking mid-point.
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6
Use paper towels to remove excess oil. Store the treats in a paper bag in a cool, dry place, or in a zip-top plastic bag in the freezer for long-term storage.
