Substitute for pig snouts/ears, beef and pork hearts?

[doubles shooter]

Does such a thing exist? I finally got a copy of Rytek's book and would love to try a bunch of his recipes, however pig snouts, beef hearts, etc. are scarce around here. Can pork shoulder or a beef cut be used as a replacement? My wife is hoping I can't find the real thing, but what she doesn't know won't hurt her.

 

[kit s]

Shooter
Might ask your butcher. Like the heart sometimes they have it or it maybe in the frozen food sections. Pig snouts...more problematic. Maybe beef tripe would work. If you have a Latin based store in area you maybe able to find ears and snout there.
Maybe pig hocks may also be a substitute for snout. Heart really can't think of a sub for that, except maybe chicken gizzards.

 

[daveomak]

Try an oriental grocery...

 

[chopsaw]

Maybe trying to use the snouts for the gelatin ? Don't post the recipe , but maybe a page number ?

 

[doubles shooter]

The first one I would like to try is liverwurst on pg. 356. It calls for 3.5#s of snouts. There is a small butcher shop near here I will check with them. Just looking for a back-up if I strike out there.

 

[HalfSmoked]

Substitution can be hard to do there is a reason for using those parts.

Warren

 

[HalfSmoked]

Chopsaw Thanks for the like it is greatly appreciated.

Warren

 

[chef jimmyj]

Snouts are high in collagen. The Skin off a Picnic Shoulder is a good substitute. Beef Heart is the most active muscle. So other very active muscles are a substitute. Beef Tongue is the next best choice, followed by Shank and any cut from the Round...JJ

 

[indaswamp]

The first one I would like to try is liverwurst on pg. 356. It calls for 3.5#s of snouts. There is a small butcher shop near here I will check with them. Just looking for a back-up if I strike out there.

The pig snouts are used for the collagen and gelatin which give an excellent bind. IMO, you could substitute raw uncured pork skin and get the same result. Skin may be easier to find....

 

[indaswamp]

jj beat me to it! LOL!!!

 

[chopsaw]

I was thinking the same in post #4 . Maybe fresh pork hocks .

 

[chef jimmyj]

I was thinking the same in post #4 . Maybe fresh pork hocks .

Trotters too but a shoulder is usually easier to find compared to fresh Hocks or feet. At least in the stores where I currently live...JJ

 

[indaswamp]

Trotters too but a shoulder is usually easier to find compared to fresh Hocks or feet. At least in the stores where I currently live...JJ

Only thing about the trotters, at least for me, is all the small bones you have to deal with....

 

[chef jimmyj]

Only thing about the trotters, at least for me, is all the small bones you have to deal with....

I don't know how the snouts are used but if cooked first to extract the collagen into a broth, the same can be done to the trotters. Tying them in a few layers of cheese cloth would let the collagen out but hold the bones together. A few minutes of picking and you can get the meat off them...JJ

 

[indaswamp]

Noted. Thanks for the tip.

 

[doubles shooter]

Thanks for the answers and help. I've been busy this week and haven't had time to look. I'm going to try to get up to a local butcher that does custom butchering and see if he can help. If not, I'll try the skin route. That, as had been mentioned above is available. Chopsaw, Thanks for the like.