HankB
is Blowin Smoke!
- Joined
- Jan 16, 2012
- Location
- Winfield, IL
Our kids get animals at the fair and then have them butchered. They don't care for (or know what to do with) some parts so they give them to me. Among other things I have some pork hocks and pork neck bones. And a heart or two. My plan is to wet cure them using Tenderquick and then smoke them. Once smoked, I will make a stock that is the beginnings of split pea soup (or beans or black eyed peas ...)
Curing the hocks seems pretty straight forward. I'm just curious if anyone has tried curing neck bones. I found a couple reports of smoking and serving them but these look like they're a lot more bone than meat so stock seems like the way to go. Let me know if you've done this and how it worked.
The next challenge is the pork and lamb livers. I'm thinking liverwurst. The ultimate challenge will be the pigs head. I recall that when I was a little boy my grandfather made a sausage from a pigs head called jaternice (correct pronunciation in Czech is Yih-ther-Nit-zee) and I'd really like to have a go at that. But one adventure at a time. :wink:
Thanks!
Curing the hocks seems pretty straight forward. I'm just curious if anyone has tried curing neck bones. I found a couple reports of smoking and serving them but these look like they're a lot more bone than meat so stock seems like the way to go. Let me know if you've done this and how it worked.
The next challenge is the pork and lamb livers. I'm thinking liverwurst. The ultimate challenge will be the pigs head. I recall that when I was a little boy my grandfather made a sausage from a pigs head called jaternice (correct pronunciation in Czech is Yih-ther-Nit-zee) and I'd really like to have a go at that. But one adventure at a time. :wink:
Thanks!