Meridian Star

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January 22, 2014

Mississippi, Yours For the Tasting

(Continued)

MERIDIAN —

Yield: 6-8 servings

 

 

Pork Stock

8 Ham hocks

1 1 /2 gal Water

1 /2 Onion

Place hocks, water and onion in a large stockpot and simmer over low heat eight hours. Add more water as needed to yield one gallon of final product. Strain and place stock in refrigerator overnight. Using a large spoon, remove fat layer from top of chilled stock. Stock should be slightly gelatinous. Stock can be frozen in small batches. Yield: one gallon

Note: Reserve ham hock meat for other recipes

 

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