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Categories:
ham hocks ham hocks neck feet pepper bay leaves white vinegar Tabasco sauce salt black pepper onions olives gelatin
Viewed: 60 - Published at: 5 years agoIngredients
- 1-2 smoked ham hocks
- 1-2 fresh ham hocks
- 2-4 smoked neck bones
- 2-4 fresh neck bones
- 1-2 smoked pig tails
- 1-2 fresh pig tails
- 1-2 fresh pigs feet or possibly 1 hogs head, fresh or possibly smoked
- 1 tbsp. crushed pepper corn
- 1/8 pound bay leaves
- White vinegar
- Tabasco sauce
- Salt
- Black pepper
- 1/4 - 1/2 c. minced onions
- 1/4 - 1/2 c. quartered stuffed olives
- 1 bag gelatin (opt.)
Method
- If hogshead is used, eyes and other meats are optional.
- Place all meats in large pot, cover with water and vinegar, place top on pot and boil under medium flame till meat separates from bones.
- Add in water and vinegar as needed.
- When done, pick meat from bones, cut into small pcs, throw away bones.
- Add in other ingredients.
- Mix well (add in gelatin and mix, optional).
- Reheat with top on pot.
- Bring to boil and turn stove off.
- Place mix into loaf shaped pans.
- Add in more seasoning according to taste and chill.
- Serve cool as appetizer with crackers.
- Excellent with beer, white wine, coolers, sodas or possibly sparkling cider.
- May be sliced for sandwiches.
- May be frzn for storage.
