Toggle sidebar

Ham Hocks... Soups & Jelly With Lots Of Chicken Livers

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Smoking B will be along shortly I am sure but if you see this book somewhere it has a couple of classic versions of jelly style terrines.
Pigs feet have lots of gelatin to help them set.
image.jpg

image.jpg

This book is just devoted to pork recipes from nose to tail from a family of butchers from a mountain town in France. That farmhouse style stuff that lives on because food fashion don't mean ****
Mick
 
Matt-N said:
I am very intrigued by this pork jelly, it looks amazing, I personally have never seen or expirienced anything like it. I'll blame my age and being a Yankee.
Could you expand on how you made the broth for the jelly?
Click to expand...
It's some good stuff man 
thumb1.gif
 

Here is what I did...

PICT0314.JPG

PICT0314.JPG


With the first soup going I took another hock I smoked & put it in a pot along with some carrots, celery, onion, garlic, bay leaves, all spice berries, salt, thyme & various peppercorns...

PICT0322.JPG

PICT0322.JPG


I added water to my pot & got it on the stove as well.

I brought this to a boil & left it simmer for 6 hours or more then strained everything out.

PICT0357.JPG

PICT0357.JPG


& here is the broth from cooking it after I strained it a few times...

Now you just put your meat in a form, put the jelly on it & set it in the fridge overnight to set up.

PICT0360.JPG

PICT0360.JPG


Adding the "jelly"

You end up with this

PICT0364.JPG

PICT0364.JPG


All you have to do is slice it & enjoy...

If anything wasn't clear or you have other questions just let me know 
thumb1.gif
 
Moikel said:
Smoking B will be along shortly I am sure but if you see this book somewhere it has a couple of classic versions of jelly style terrines.
Pigs feet have lots of gelatin to help them set.
image.jpg

image.jpg

This book is just devoted to pork recipes from nose to tail from a family of butchers from a mountain town in France. That farmhouse style stuff that lives on because food fashion don't mean ****
Mick
Click to expand...
Nice book suggestion! 
icon14.gif
 
Smoking B said:
 
Nice book suggestion! 
icon14.gif
Click to expand...
Its a great book the original butchers shop in a town called  Saint-Agreve on the high plateaux of the Ardeche .

It is really old school nose to tail recipes for pigs,sausage,black pudding,terrines,braises,roasts you name its in there.

I will do 'Bibi's head to foot terrine" sometime soon,cheeks,tongues,trotters, ears,belly & blade. 

I will have to get creative with my explanation of what it is other wise I am going to get some consumer resistance
biggrin.gif
.

French head cheese won't cut it
laugh1.gif
 
That is the perfect explanation I was looking for, thanks for the guidance. This is some new and amazing looking stuff to me and I'll be trying it as soon as I can. Thanks again
 
Matt-N said:
That is the perfect explanation I was looking for, thanks for the guidance. This is some new and amazing looking stuff to me and I'll be trying it as soon as I can. Thanks again
Click to expand...
You're quite welcome Matt 
beercheer.gif
  Give it a try - it's really good stuff! 
drool.gif

Foamheart said:
 
And as long as you don't mention head cheese everyone loves it. <chuckles>
Click to expand...
Lol - quite true Foam! 
laugh1.gif
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Gonna Smoke
Pinto Beans and Ham
Replies
18
Views
1K
General Discussion
Gonna Smoke
Gonna Smoke
JLinza
Ham & Beans
Replies
15
Views
357
Blowing Smoke Around the Smoker.
JLinza
JLinza
jcam222
Thai Coconut Curry Chicken Thighs
Replies
15
Views
511
Poultry
jcam222
jcam222
DougE
My take on Hassleback Chicken Breast
Replies
21
Views
707
Poultry
DougE
DougE
Gonna Smoke
Pasta & Scallops
Replies
21
Views
625
Non-fish Seafood
Gonna Smoke
Gonna Smoke
cptnding
Retired Spook style Fricken Ham
Replies
20
Views
2K
Pork
cptnding
cptnding
N
Creamy "Tuscan" Chicken
Replies
15
Views
1K
Poultry
Nefarious
N
crankybuzzard
Dippit Sammichs anyone?
Replies
23
Views
1K
Beef
Steve H
Steve H

Latest posts

Hot Threads

Top Bottom
Back
Clicky