Souse has begun!

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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.
I'll definitely boil it a lot further down next trip!

The flavor of the vinegar was slight, I may add a bit more next time.  The pickling spices really kicked this one up for me.  

I'll probably finish all of this before the week is over, I keep snacking on it!
 
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.
my grandma was a cook for the royals in Germany and a few times a year she would make sultze.Just the way you explained with the pigs feet , vinegar and pickling spices she would then pour it into mason jars and it would jell. It was so good Grandpa and I would eat a whole jar knowing grandma had more stashed.I miss her.
 
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