Souse has begun!

[crankybuzzard]

Ladies and gentlemen, oh and Case too, we have another "bad" influence among us... Atomicsmoke has pushed me over the edge with all of his creations!

Pushed to the point that I had to try and make souse. Got a recipe from a friend and now have it simmering.

The bride is usually all in when it comes to me being creative in the kitchen, however, she draws the line at my making anything ofal related, or using anything that can look back at her (cow head for barbacoa). Well, today, she drew the line at pigs feet. :laugh1:

I'm cooking this up in the garage! Like I need another excuse to hang out there! :cheers:

Here's a few pics to get things going...

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• crankybuzzard
• Apr 2, 2017

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• Apr 2, 2017

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• Apr 2, 2017

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• Apr 2, 2017

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• Apr 2, 2017

I'll post more later once everything has cooked down and cooling.

This is starting to smell GOOD!

 

[dirtsailor2003]

Should be interesting to say the least! Nothing like garage cookouts!

 

[crankybuzzard]

I'm enjoying it!

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• crankybuzzard
• Apr 2, 2017

 

[BGKYSmoker]

where the snouts, ears and the other goooooyeeee stuff

 

[crankybuzzard]

where the snouts, ears and the other goooooyeeee stuff

That'll be next time when I do head cheese. Already planning it!

 

[pc farmer]

Watching for sure.

 

[crankybuzzard]

Meat has been pulled and is cooling enough to shred up and get the bones out. This stuff smells great and the meat has a killer flavor!

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• Apr 2, 2017

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• Apr 2, 2017

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• Apr 2, 2017

After pulling the meat, I cranked up the heat and brought the stock to a heavy boil for about 15 minutes.

[VIDEO][/VIDEO]

The stock is now cooling as well!

Have I mentioned that this smells great?

 

[pc farmer]

MAN, points just for the vid.  

My mouth was watering from watching it.

 

[crankybuzzard]

Well, you don't get a lot of meat off of all them trotters and neck bones it seems! 10.6 pounds went into the pot, after picking, just about 2.5.

Smells good, and tastes great! Now let's see if it gels overnight!

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• Apr 2, 2017

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• Apr 2, 2017

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• Apr 2, 2017

Hopefully some nice pics of my first sliced sous tomorrow.

 

[crazymoon]

CB, I can't wait to see the finished product,looks delicious!

 

[atomicsmoke]

First time i hear about souse. Similar to the aspic we make. Looks great. With pig bones should have no problem with it setting. Looking forward to sliced view and tasting notes.

 

[SmokinAl]

Very interesting!!

Al

 

[dirtsailor2003]

Watch it wiggle see it jiggle....

Sure this isn't called Piggly Wiggly?

 

[crankybuzzard]

First time i hear about souse. Similar to the aspic we make. Looks great. With pig bones should have no problem with it setting. Looking forward to sliced view and tasting notes.

It's basically the same thing, but pickling spices and apple cider vinegar are used when simmering.  It's a very different flavor.

I'll be slicing it around 6:00 PM central time tonight when I get home.

 

[atomicsmoke]

It's basically the same thing, but pickling spices and apple cider vinegar are used when simmering.  It's a very different flavor.


I'll be slicing it around 6:00 PM central time tonight when I get home.

Aha...the vinegar helps extract all the good stuff from the bones (besides the pickling).

 

[crankybuzzard]

Aha...the vinegar helps extract all the good stuff from the bones (besides the pickling).

We shall see!

I almost sliced into it this morning, but didn't think it would pair well with coffee...

 

[tropics]

Ah I ain't to late LOL

Richie

 

[atomicsmoke]

It's three hours past the slicing time. No word from Cranky.

2-3 probable scenarios:
- the souse was so good he stuffed himself and fell asleep.
- souse was good but family didn't like it and he took some to the neighbours - he also grabbed some sausage on the way out....will be a long night
- family didn't like it - he was told "i don't want that in the house"; he went to the sauerkraut fridge in the garage and passed out from the smell (or beer).

 

[crankybuzzard]

It's three hours past the slicing time. No word from Cranky.

2-3 probable scenarios:
- the souse was so good he stuffed himself and fell asleep.
- souse was good but family didn't like it and he took some to the neighbours - he also grabbed some sausage on the way out....will be a long night
- family didn't like it - he was told "i don't want that in the house"; he went to the sauerkraut fridge in the garage and passed out from the smell (or beer).

I wish it were one of the above!

The meat and gelatin has a GREAT flavor, but it didn't firm up.

It came out of the pan in a nice shape, but once I touched it with a knife, it fell apart.

I know the problem, too much water and dint boil down enough. Still ate at least 1/4 of it between the wife and I, and will try again next weekend, but will use 1.5- gallons of water instead of 3.

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• Apr 3, 2017

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• Apr 3, 2017

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• Apr 3, 2017

The flavor was amazing, I just used too much water for the simmer and didn't boil enough liquid off.

 

[atomicsmoke]

Well...i would rather had a tasty runny meal than a jello that has set but has no flavour. I am sure yours was tasty. How did the vinegar contribute?

I thought all the liquid left was what you had in the pan with the meat. That would have set.

But since you are saying it didn't set makes me think you were left with a lot more liquid.

You can start with a lot of liquid, you need the meat covered. Just make sure you boil it down after the meat is cooked. While the feet are cooling off for picking turn the heat high - at that stage low/slow is not needed.