The pork weekend continues. Yesterday, we made a gelatinous stock (using the bones, stock veg, and - most importantly - the trotters). This cooled and set overnight, and we'll be making pork pie later today.
Today DH de-boned the leg of pork, ready to make ham. We're doing a wet cure this time, so he prepped the brine, and that's cooling at the moment.
I'm just about to cook ham hocks ( one each from the last two half pigs) for dinner tonight. I've had ham hock once before, in Bavaria somewhere. Or it might have been a Bavarian restaurant somewhere else in Germany, I can't remember (travelled a lot for work, and it was with team mates from all over Europe). I remember that it was beautifully cooked fat, and not lot of anything resembling ham. Not sure what mine will turn out like, I guess we'll see in a few hours.
Today DH de-boned the leg of pork, ready to make ham. We're doing a wet cure this time, so he prepped the brine, and that's cooling at the moment.
I'm just about to cook ham hocks ( one each from the last two half pigs) for dinner tonight. I've had ham hock once before, in Bavaria somewhere. Or it might have been a Bavarian restaurant somewhere else in Germany, I can't remember (travelled a lot for work, and it was with team mates from all over Europe). I remember that it was beautifully cooked fat, and not lot of anything resembling ham. Not sure what mine will turn out like, I guess we'll see in a few hours.
