Pork Hocks in Aspic
|pork hocks||1000 g||2.2 lb|
|Ingredients for 1 kg of materials|
|salt for curing||80 g||2.82 oz|
|mustard seeds||0.5 g||1/4 tsp|
|bay leaf||one leaf||one leaf|
|maggi liquid seasoning||5 g||1 tsp|
|* Instead of commercial gelatin a natural gelatin can be obtained by making strong stock from pig feet or skins.|
- Curing solution 14 Be, 55° SAL. Dissolve 1.15 lb (523 g) of salt in 1 gallon of cold water. Add 120 g (4.2 oz) of cure #1 (there is 112 g of salt in cure #1 and it is included in the calculation).
- Remove bones from hocks using as few cuts as possible. Using meat pump inject each meat cut with curing solution. Place pumped meats in a container and fill with curing solution. Use 60% solution to 40% of meat by weight, for example: 400 g of meat and 600 ml solution. Cure for 48-72 hours in refrigerator. Place for 8 hours on screens to drain at refrigerator temperature (40° F, 4° C).
- Simmer meats at 194-203° F, 90-95° C for 30 minutes. Cut meat to smaller pieces, about 120 g (4 oz).
- Dissolve commercial gelatin in cold water, then bring to a boil adding bay leaf and Maggi liquid seasoning. Simmer for 30 minutes.
- Pack 2-3 pieces of meat, about 400 g (14 oz) total weight into pint jar, add a few mustard seeds and a piece of bay leaf. Pack 1-2 pieces of meat, about 200 g (7 oz) into 1/2 pint jar, adding a few mustard seeds and a part of bay leaf. Pour hot gelatin solution, leave 1 inch headspace, remove air bubbles, adjust lids and process at once at 250° F, 121° C:
1/2 Pint Jar - 30 min
Pint jar - 40 min
Steps 1-4 remain the same.
- No. 2.5 can, 401 x 411: Pack 800 g meat (28.22 oz) and fill 75 ml (2.5 oz) gelatin solution. Add 12 mustard seeds.
301 x 408 can: Pack 400 g meat (14.11 oz) and fill with 30 ml (1 oz) gelatin solution. Add 6 mustard seeds.
Pack cans leaving 1/2 inch headspace.
- Exhaust cans to 170° F, 77° C meat temperature. Remove air bubbles. Add hot gelatin solution to 1/4 from top.
- Seal and process at once at 250° F, 121° C:
301x408 - 60 min
401x411 - 75 min