Who else cuts their stock with a KNIFE?

rw willy

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Maryland, Harford County, Kingsville

• Aug 26, 2017

• #1

So I took all the bones & feet from the pig I butchered.  Roasted, then simmered them for 6 hrs.  Stained and refrigerated.  Skimmed off the inch of fat.  Simmered for another couple of hours and back to the fridge.  This started as 4 gallons of water.  Reduced to 3 quarts.  Bagged in 1/2 cup servings and setting in the freezer for what ever I want.

IMG_1581.JPG

• rw willy
• Aug 26, 2017

 

atomicsmoke

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Toronto, Canada

• Aug 26, 2017

• #2

All bones and feet from a pig and ended with 3 quarts? Nice stock. What are your planed uses?

 

rw willy

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Feb 7, 2008

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Maryland, Harford County, Kingsville

• Aug 27, 2017

• #3

Just to have on hand. Risotto comes to mind. Beans w/smoked neck bones. Gravy base. Any time you need a little moisture and don't want to use water.

 

bluewhisper

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Columbus Ohio

• Aug 27, 2017

• #4

*raises hand* I do that, too. Meat Jello!

My background is Lithuanian - imagine boiling pigs feet until they fall apart, then picking out the bones and meat. Put the meat in the broth and chill it like an aspic. Slice that, serve on a plate with a splash of vinegar, and shots of vodka from the freezer.

 

atomicsmoke

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• Aug 27, 2017

• #5

BlueWhisper said:

*raises hand* I do that, too. Meat Jello!

My background is Lithuanian - imagine boiling pigs feet until they fall apart, then picking out the bones and meat. Put the meat in the broth and chill it like an aspic. Slice that, serve on a plate with a splash of vinegar, and shots of vodka from the freezer.

Click to expand...

Horseradish for me (instead of vinegar)
http://www.smokingmeatforums.com/t/256282/pork-aspic

 

bluewhisper

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Columbus Ohio

• Aug 27, 2017

• #6

I failed to mention the rye bread.

There are many here who talk of east European cuisine and the details - like names of sausage styles - vary by region of origin. In my case the pork jello Is called košalena (KOSH-a-LEN-a). Depending on who makes it, it may or may not have bones and gristle. Sometimes it has onion.

.

 

foamheart

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• Aug 27, 2017

• #7

I am laughing right now, will explain a bit later..... 

Not at you, laughing with you. I love it.