I was reading a recipe that caught my attention but I can't get my head around what the author was meaning.
It is a Kiwi Boil. It calls for bacon bones. When questioned about such, the author said, "I wouldn't know sorry, but basically it's the off cut bones made into bacon, same as any other cut of meat. "
Okay, two things about that statement, 1) "bones made into bacon" just isn't making any sense and 2) "same as any other cut of meat"
Bacon in my world is different than any other cut of meat. Its fatty and it's cured and seasoned.
Any chance we are talking about ham hocks?
Thanks.
Need a Translation Please
Hey Lil,
Ham hocks will work just fine but remove the meat once it starts to fall from the bone and throw the bones and skin back in the pot for a while to extract what smoked flavour you can. Bacon bones are generally derived from pork bones from around the neck and the ribs which have been through the same curing and smoking process as the bacon you buy in the pack. The bones are removed before the shoulder and rib bacon is sliced and the bones are sold for the flavor they will impart to a soup stock etc. Because there is more surface area of these bones exposed to the smoke, they will generally produce a more intense smoke flavour per lb than your run of the mill hock would so you may need to consider that if you can't find the real McCoy but if you ask ur butcher he should be able to get some in for you cheaper than hocks.
Cheers
Kim
Ham hocks will work just fine but remove the meat once it starts to fall from the bone and throw the bones and skin back in the pot for a while to extract what smoked flavour you can. Bacon bones are generally derived from pork bones from around the neck and the ribs which have been through the same curing and smoking process as the bacon you buy in the pack. The bones are removed before the shoulder and rib bacon is sliced and the bones are sold for the flavor they will impart to a soup stock etc. Because there is more surface area of these bones exposed to the smoke, they will generally produce a more intense smoke flavour per lb than your run of the mill hock would so you may need to consider that if you can't find the real McCoy but if you ask ur butcher he should be able to get some in for you cheaper than hocks.
Cheers
Kim
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