Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.

Snacks sticks with Willie’s seasoning

and some pickled pigs feet and hocks.

GWG8541 never had BT Bourbon Cream but that right there makes me wanna go grab some. Enjoy!

Jonathon
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.

I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.

That was similar but more terrine style and more tedious having to pick all the meat off the bones.

For this I followed this recipe I found online:

4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.

Will see how it turns out in a few more days.