Pork Hocks in Aspic

Materials Metric US
pork hocks 1000 g 2.2 lb
Ingredients for 1 kg of materials
salt for curing 80 g 2.82 oz
Cure #1
mustard seeds 0.5 g 1/4 tsp
bay leaf one leaf one leaf
maggi liquid seasoning 5 g 1 tsp
gelatin* 5 g
* Instead of commercial gelatin a natural gelatin can be obtained by making strong stock from pig feet or skins.


  1. 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).
  2. 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).
  3. Simmer meats at 194-203° F, 90-95° C for 30 minutes. Cut meat to smaller pieces, about 120 g (4 oz).
  4. Dissolve commercial gelatin in cold water, then bring to a boil adding bay leaf and Maggi liquid seasoning. Simmer for 30 minutes.
  5. 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

Metal Cans

Steps 1-4 remain the same.

  1. 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.
  2. Exhaust cans to 170° F, 77° C meat temperature. Remove air bubbles. Add hot gelatin solution to 1/4 from top.
  3. Seal and process at once at 250° F, 121° C:
    301x408 - 60 min
    401x411 - 75 min

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