Posts: 20,453
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Joined: Nov 2007
You're not going to believe this, but you can still buy this here at groceries stores. Not as colorful as the picture Laura posted, more like Bill's description. William recognized it right off the bat. He said Hooker's was made with the meat cut into smaller chunks, though. Then he wanted to know when I was going to make some. "I'd eat some right now with some vinegar." Athough, I think I could eat this before I could eat liver pudding. EWWWW!
Hey LJ, we also call it souse meat here. You can do a google search and come up with a lot of recipes. They're all pretty much the same. When you read them, you will understand why I always include the pig's feet in my daddy's Brunswick Stew. There is no gelatin product in the "stuff". The boiling liquid of the pig parts has the natural "gelatin" needed to congeal the "product". The pig's feet do the same thing to the Brunswick Stew...causing it to "thicken". REAL Brunswick Stew should be very thick, not soupy.
Daphne
Keep your mind wide open.