Saturday, November 17, 2012
Redneckhunter brought home a big bag of pig trotters from Double Brook Farm, so we spent a lazy Saturday cooking them one weekend. This involved first boiling them -- along with onions, herbs, garlic -- for about 4 hours. This yielded a delicious pork broth, which we saved of course! Then smoking with hickory for another 2 1/2 hours. They were already falling off the bone after the boiling, but the smoking really made all the cartilage nice and gooey and gelatinous.