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Sultz (a.k.a. Pig Jello) Recipe

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This recipe for Sultz (a.k.a. Pig Jello), by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Martin
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Fresh Ham Hocks
7 cups water
2 tbsp Salt
6 Bay Leaves
3 Cloves Garlic

Directions:
Directions:
Put the ham hocks, salt and bay leaves in kettle of water. Bring to a boil and then turn heat down to a slow boil or simmer covered for at least 4 hours. Be sure not to boil the water off. You cannot add water. If you do it won't jell. (You wouldn't want that to happen)

In a medium size glass cake pan sprinkle black pepper, paprika and the garlic cloves finely chopped. Debone the the ham hocks and spread the meat and skin evenly in the pan. Pour the water from the ham hocks through a strainer into the pan until the meat is covered. Let cool then refrigerate. When the liquid is jelled it is ready to eat. You will need to scrape the grease off the top after it is jelled.

Personal Notes:
Personal Notes:
NOTE: Instead of using ham hocks you can use pig tails, pig ears or pig feet, pig tongue or any combination you want. You do not need to debone the tails or feet. You just eat them like corn on the cob. Sultz and toast is the breakfast of champions.

 

 

 

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