Picked up two packages of trotters and a pork belly for New Years dinner.
They will be cured, low heat simmered till cooked and hot smoked in a nice brown sugar glaze.
Stay tuned.

Waiting to see what you come up with!

What do pig's feet taste like? Pork? Ham? Bacon?
Nan

Mixed about 3 cups of dark brown sugar 4 teaspoons of insta cure #1 and about 1/2 cup of salt.
Giving everything a massage with the curing rub and putting them in gallon storage bags.
It came out to about 12 pounds of meat more or less.
Happiness is a razor sharp knife in this process.
I'll show a pictuer of one plaited but will not plait them till after the cure and rinse.

Nan6b wrote: ↑Sun Dec 29, 2019 1:42 pm What do pig's feet taste like? Pork? Ham? Bacon?
Nan

What ever you want them to taste like.
An old family favorite is pickled pigs feet.
There is a ton of gelatin in pigs feet, 'very healthy.

Been waiting for months for New Years to come up to make trotters for you guys.

Here are a few pictures of the process.
Last one is how I get these slithering things in the bag.
Works great.

Took the trotters out and gave them a foot massage last night.
Getting really excited about this on never done it before.

worth1 wrote: ↑Tue Dec 31, 2019 6:06 am Took the trotters out and gave them a foot massage last night.

I'm never gonna get that picture out of my head.

I'm back Happy New Year everyone.
Took the trotters and pork out, rinsed and soaked a little to get the excess salt off.
Patted dry and braided the pork.
Can't tell from pictuer but the meat cured up nicely.
They are now on the offset smoker at a low temperature with a little smoke.
Later on I'll take off slather in brown sugar and continue.
Decided not to simmer first.

Smoking process so far.
I had a kitchen catastrophe and had the shut the plant down for cleanup.
A pan of brown sugar syrup I was cooking sweet potatoes in overflowed in the oven and had to clean it up promptly.
Took the pictuer with my much better work phone texted it to my personnel phone and posted it here.
Taste tested a small end piece and the flavor is out of this world.

At around 3:30 PM I pulled the trotters and am letting them cool.
The pork belly plaits are sitting in the offset smoker and letting the coals die down to nothing.
Probably should have put this in the preservingsection but didn't.
One of the pork belly plaits is in the oven at 350F with the drippings of tbe candled sweet potatoes slathered on it and get one heck of a glaze.
This has been an all day affair to say tbe least.
At no time did the temperature get above around 170F in the smoker.
And very little smoke.

That bacon is looking right! Sliced thin and fried up it should be a treat.

I just sliced off a piece from the oven and I feel like King Henry VIII.
Never had gout before but if a person continued with this habit they would.
This stuff is ((((Rich)))) to say the least.