Hrmph-- I was sure I could grab trotters at the market I went to this
morning. All they had was hocks. [smoked and fresh-- I was tempted
to go with the smoked ones, but I got fresh]

I've never made the jelly before-
http://www.bbc.co.uk/food/recipes/raisedporkpie_684

The more I think about it, I wonder if there is enough collagen in the
hocks. [I've got 2- the recipe called for 1 trotter]

Anyone know? And if they won't work for the jelly-- got a plan for
a couple fresh hocks?

Thanks,
Jim

Jim Elbrecht wrote:
> Hrmph-- I was sure I could grab trotters at the market I went to this
> morning. All they had was hocks. [smoked and fresh-- I was tempted
> to go with the smoked ones, but I got fresh]
>
> I've never made the jelly before-
> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>
> The more I think about it, I wonder if there is enough collagen in the
> hocks. [I've got 2- the recipe called for 1 trotter]
>
> Anyone know? And if they won't work for the jelly-- got a plan for
> a couple fresh hocks?
>
> Thanks,
> Jim


They will have plenty of flavor, but not enough collagen -- so cheat.
Add a packet or two of unflavored gelatin. :-)

If you don't want to do that, use them the make a pork stock then use
that in some beef or venison chili.

Bob

On 1/31/2013 11:43 AM, zxcvbob wrote:
> Jim Elbrecht wrote:
>> Hrmph-- I was sure I could grab trotters at the market I went to this
>> morning. All they had was hocks. [smoked and fresh-- I was tempted
>> to go with the smoked ones, but I got fresh]
>>
>> I've never made the jelly before-
>> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>>
>> The more I think about it, I wonder if there is enough collagen in the
>> hocks. [I've got 2- the recipe called for 1 trotter]
>>
>> Anyone know? And if they won't work for the jelly-- got a plan for
>> a couple fresh hocks?
>>
>> Thanks,
>> Jim
>
>
> They will have plenty of flavor, but not enough collagen -- so cheat.
> Add a packet or two of unflavored gelatin. :-)
>
> If you don't want to do that, use them the make a pork stock then use
> that in some beef or venison chili.
I imagine that the usual mixture of 2 cups of stock to 1 packet (1/4 oz)
of unflavored gelatine would be right or am I making a mistake?

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Thu, 31 Jan 2013 10:43:21 -0600, zxcvbob >
wrote:

> They will have plenty of flavor, but not enough collagen -- so cheat.
> Add a packet or two of unflavored gelatin. :-)

Good idea! We have to be lead through these things the first time.


--
Food is an important part of a balanced diet.

On Thu, 31 Jan 2013 10:43:21 -0600, zxcvbob >
wrote:

>Jim Elbrecht wrote:
>> Hrmph-- I was sure I could grab trotters at the market I went to this
>> morning. All they had was hocks. [smoked and fresh-- I was tempted
>> to go with the smoked ones, but I got fresh]
>>
>> I've never made the jelly before-
>> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>>
>> The more I think about it, I wonder if there is enough collagen in the
>> hocks. [I've got 2- the recipe called for 1 trotter]
>>
>> Anyone know? And if they won't work for the jelly-- got a plan for
>> a couple fresh hocks?
>>
>> Thanks,
>> Jim
>
>
>They will have plenty of flavor, but not enough collagen -- so cheat.
>Add a packet or two of unflavored gelatin. :-)

Thanks- I think I'll do that unless someone is horrified with the
idea.<g> Next time I see trotters I'll grab some so I can see
the difference.

>
>If you don't want to do that, use them the make a pork stock then use
>that in some beef or venison chili.

In 3-4 hours I'll have the stock-- So I have time to think about what
I'll do with it at that point.

[Just checked out the other link Janet posted- which links to here
http://recipewise.co.uk/pork-stock-pork-pie-jelly
It appears that the gelatin will not be too much of a sacrilege.]

Jim

On Jan 31, 11:28*am, Jim Elbrecht > wrote:
> Hrmph-- I was sure I could grab trotters at the market I went to this
> morning. * *All they had was hocks. [smoked and fresh-- I was tempted
> to go with the smoked ones, but I got fresh]
>
> I've never made the jelly before-http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>
> The more I think about it, I wonder if there is enough collagen in the
> hocks. [I've got 2- the recipe called for 1 trotter]
>
> Anyone know? * *And if they won't work for the jelly-- *got a plan for
> a couple fresh hocks?
>
> Thanks,
> Jim

I've never made stock from hocks, however i would expect it to set
when cooled. I find that when I make chicken stock, even the
secondary stock sets. (Or maybe that's because of the "softness" of
the bones.)

http://www:richardfisher.com

On Thursday, January 31, 2013 12:54:17 PM UTC-7, Helpful person wrote:
> On Jan 31, 11:28*am, Jim Elbrecht > wrote:
>
> > Hrmph-- I was sure I could grab trotters at the market I went to this
>
> > morning. * *All they had was hocks. [smoked and fresh-- I was tempted
>
> > to go with the smoked ones, but I got fresh]
>
> >
>
> > I've never made the jelly before-http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>
> >
>
> > The more I think about it, I wonder if there is enough collagen in the
>
> > hocks. [I've got 2- the recipe called for 1 trotter]
>
> >
>
> > Anyone know? * *And if they won't work for the jelly-- *got a plan for
>
> > a couple fresh hocks?
>
> >
>
> > Thanks,
>
> > Jim
>
>
>
> I've never made stock from hocks, however i would expect it to set
>
> when cooled. I find that when I make chicken stock, even the
>
> secondary stock sets. (Or maybe that's because of the "softness" of
>
> the bones.)
>
>
>
> http://www:richardfisher.com

Make sure the hocks are sawn through to get the most collagen...same with
the pig's feet...they should be split as well.

"Helpful person" > wrote in message
...

> I've never made stock from hocks, however i would expect it to set
> when cooled. I find that when I make chicken stock, even the
> secondary stock sets. (Or maybe that's because of the "softness" of
> the bones.)

I buy a bag of frozen chicken pieces (mostly drumsticks and rib parts) when
I make stock. It always makes beautiful jellied stock.
--
--
http://www.shop.helpforheroes.org.uk/

Jim Elbrecht > wrote:

>Hrmph-- I was sure I could grab trotters at the market I went to this
>morning. All they had was hocks. [smoked and fresh-- I was tempted
>to go with the smoked ones, but I got fresh]
>
>I've never made the jelly before-
>http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>
>The more I think about it, I wonder if there is enough collagen in the
>hocks. [I've got 2- the recipe called for 1 trotter]
>
>Anyone know? And if they won't work for the jelly-- got a plan for
>a couple fresh hocks?
>

Hey- the hocks will work. I put them on the back burner, slowly
simmering, covered for 8 hours yesterday. Last night I ran it
through a colander & let it cool overnight. this morning, at room
temp- the jelly was firm enough that the bones I tossed back in sat on
top.

I'm going to reduce it about 50% and call it a day. No gelatin
needed.

I wonder if the trotters are just faster? The trotter recipe said 3
hours- and the hocks weren't even broken down at the 3 hour mark
yesterday.

Jim

On Fri, 1 Feb 2013 21:15:02 -0600, Sqwertz >
wrote:

>On Thu, 31 Jan 2013 11:28:59 -0500, Jim Elbrecht wrote:
>
>> Hrmph-- I was sure I could grab trotters at the market I went to this
>> morning. All they had was hocks. [smoked and fresh-- I was tempted
>> to go with the smoked ones, but I got fresh]
>>
>> I've never made the jelly before-
>> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>>
>> The more I think about it, I wonder if there is enough collagen in the
>> hocks. [I've got 2- the recipe called for 1 trotter]
>>
>> Anyone know? And if they won't work for the jelly-- got a plan for
>> a couple fresh hocks?
>
>If you can get tails, they would sub for feet even better than feet
>themselves.
>
Thanks-

I have seen them at the same place I got the hocks [and think I saw
the trotters before.] I wondered what they were for-- I raised
pigs a few years and we sold the skin, but I thought I used everything
else-- head cheese is more fun to eat than make. [we rinsed the
intestines and gave them to the skin guy- he got the trotters, too,
attached to the skin-- I think we only threw away the lungs & stomach]

All I ever noticed for the tails was making a whistle. . . or was
that the penis?

Jim