The Gun Counter

Basically, pork Jello. Take 3 smoked pork hocks, boil until everything falls off bones, let cool, remove bones, dice chunks of meat/hide, refrigerate. After all has solidified skim off excess fat, discard, chop up n add vegetables to your taste like celery, carrots, onions, peppers, heat again til vegetables are tender, chill again, add paprika if desired. Eat cold. The Brits call it aspic, we Huns call it good!

Hmmm, collagen source. Basically pork bone broth with chunky stuff.


Dear wife is loving her latest a new cookbook. "The Ketogenic Cookbook" by Jimmy Moore and Maria Emmerich (sp?). Tasty, tasty stuff.

I cooked up large pot of bone broth last week. The froze a pile of ~1/2 cup portions using a cupcake tin as a mold.

Bought ~6 lbs of beef bones at the butcher, Mostly bones with joints and knuckles for the collagen and a couple good marrow loaded femurs.

That pile filled our very large crockpot about 3/4 up. Covered those (just) with water, added a couple teaspoons of vinegar, simmered 24 hours on low in the crockpot. Interesting brew, that. Got the mega collagen and glycinate source on tap now for evening cup hot brew and as stock for recipes.

I was on a train from London to Lille once, and I ordered pickled pork in aspic jelly. I probably wouldn't have ordered it if I'd seen it first, but it was great. Sounds like what you're describing, but I don't think there were vegetables in it.

Without the vegetables, we here in the South call it head cheese.

PawPaw wrote:Without the vegetables, we here in the South call it head cheese.

That's what it's called in the German delis in the other LA, too.