Directions: |
Directions:Put pork hocks in a 5 - 6 qt. pot. Add the water, vinegar, salt, bay leaf, cloves peppercorns, garlic, onion and thyme. Bring to a boil, reduce to simmer and cook for 4 to 5 hours or until the meat is ready to fall from the bones.
Cool enough to allow removing the meat from the bones. Take the fat/skin off the hocks and pull the meat from the bones. Dispose of the fat/skin. Set the meat pieces aside, covered, in a cool place - less than 40º F. Return the large bones to the broth and simmer for another 30 min. Remove the bones and strain the broth.
Cut the meat into chunks and add to the hot broth. Simmer for 15 min. Spoon the meat pieces into a 9 X 5 X 3 bread pan. Pour the hot broth over the meat to the point that it is just covered. Cool. Skim off the hardened fat.
NOTE: If gelatin is used, soften the envelope contents in a little cold water then stir into the hot broth until completely dissolved. |
Personal
Notes: |
Personal
Notes: My father,George Hutter, used to make souse every year. The bread-pan sized "blocks" of souse were sliced for eating. We would make sandwiches with it. Dad topped the souse sandwich with onion slices and a little brown mustard.
My father, Rudolph Hutter,(George's brother) and mother would make the same recipe but cook the pigs head and hocks/pigs feet. We called it Head Cheese.He would always put vinegar on it when he ate it. It was good tasting whatever you call it. M. Van Allen
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