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Pork stock??

post #1 of 12
Thread Starter 

I know a lot of people use chicke stock but what about pork stock? 

 

I have a big turkey soaking in Pops curing brine recipe and I am going to smoke it wednesday.  So I was going to go ahead and slice and reheat the next day useing drippings and stock.  Well I happen to have some homemade condensed pork stock in my freezer from the last time I made boudin. 

 

Yes or no???

post #2 of 12

I say yes.....drool.gif

post #3 of 12

Sure...Bacon makes Turkey better...Pig Juice should too!...JJ

post #4 of 12

Go for it!

 

If it keeps it from tasting like turkey, I am all for it.

 

Good luck and good smoking.

post #5 of 12

Absolutely!

post #6 of 12

I keep my boudin stock and use it for different things.  Most recently I had some smoked pork hocks in the freezer and some boudin broth, combined with basic veggies, pinto beans and turned into a great little soup.  No reason you can't use it with the turkey.

post #7 of 12
Thread Starter 

Pork stock it is then.  The more I think about it the better it sounds

post #8 of 12

I agree - that should be mighty tasty

post #9 of 12
Quote:
Originally Posted by Chef JimmyJ View Post

Sure...Bacon makes Turkey better...Pig Juice should too!...JJ



Bacon makes everything better doesn't it? biggrin.gif

post #10 of 12
Thread Starter 
Quote:
Originally Posted by KYDave View Post



Bacon makes everything better doesn't it? biggrin.gif



for surebiggrin.gif,  I'll be putting some of my smoked bacon in the green beans

post #11 of 12
Thread Starter 

The pork boudin stock was awesome.  Definitely going to be a must from now on

post #12 of 12

Hope is was good..

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