HankB
is Blowin Smoke!
- Joined
- Jan 16, 2012
- Location
- Winfield, IL
What would you do with these? Our kids (son and D-I-L) have animals processed from time to time and I get what they don't know how to cook. The lamb shanks were great! But I made the mistake of showing them how I prepare them and I may not see any of those any more.
I just pulled a bunch-o-parts from the freezer including
My intent is to cure the hocks and neck bones, smoke them and use them like ham hocks to make split pea soup. I'm wondering if I should cure the hearts too. Or should I just smoke them and use that to make chili? I might not have enough space to cure all of this so I might smoke some of the pork hocks and use them for chili too.
If it matters, I'm a new owner of one of those fancy pressure cookers called Instant Pots. I'll use that for a quicker process with the chili or pea soup. It's the bees knees for stuff like that! Pinto beans in 30 minutes. Chick peas soft enough for Hummus in 10. Just don't forget the gasket in the lid. :roll: Don't ask.
Incidentally, I did the lamb shanks by smoking for a while (until the meat shortens on the bone) and then braising until it falls off the bone. Yum!
Incidentally.2 I also have a pretty good selection of pork, beef and lamb liver. But that's a task for another day. Liver sausage. :becky:
I just pulled a bunch-o-parts from the freezer including
- pork hocks
- neck bones (pork?)
- pork heart
- lamb heart
- beef heart
My intent is to cure the hocks and neck bones, smoke them and use them like ham hocks to make split pea soup. I'm wondering if I should cure the hearts too. Or should I just smoke them and use that to make chili? I might not have enough space to cure all of this so I might smoke some of the pork hocks and use them for chili too.
If it matters, I'm a new owner of one of those fancy pressure cookers called Instant Pots. I'll use that for a quicker process with the chili or pea soup. It's the bees knees for stuff like that! Pinto beans in 30 minutes. Chick peas soft enough for Hummus in 10. Just don't forget the gasket in the lid. :roll: Don't ask.
Incidentally, I did the lamb shanks by smoking for a while (until the meat shortens on the bone) and then braising until it falls off the bone. Yum!
Incidentally.2 I also have a pretty good selection of pork, beef and lamb liver. But that's a task for another day. Liver sausage. :becky: