3 FRESH TURKEY LEGS
2 PORK HOCKS
¼ CUP PICKLING SPICES
1 TBLSP MINCED GARLIC
1 TSP BUTLER’S PANTRY VENISON SPICE
PICKLING SALT
COMBINE 1 ½ GALS OF WATER IN COVERED STAINLESS OR PLASTIC CONTAINER WITH ENOUGH SALT TO BARELY FLOAT A RAW EGG. HEAT ONE CUP WATER TO BOILING, ADD PICKLING SPICES AND GARLIC TO HOT WATER, STIR. ADD TO REST OF THE WATER. SOAK MEAT IN BRINE FOR 24 TO 48 HOURS REFRIGERATED. RINSE MEAT AND SMOKE-COOK ON GRILL OR IN A SMOKER, FOR ABOUT 3 HOURS AT ABOUT 275 DEGREES. USE WOOD SMOKING CHIPS, IF USING GRILL, PLACE PAN OF CHIPS ON FIRE BELOW MEAT. REMOVE, COOL AND REFRIGERATE MEAT IN ZIP TOP BAG, OVERNIGHT.
2 CUPS FARMER’S BRAND 15 BEAN SOUP MIX
2-3 MEDIUM YELLOW ONIONS, CHOPPED COARSELY
1 TSP BLACK PEPPER
1 TSP CHOPPED CHIVES
3 BAY LEAVES
1 ½ TSP CHILI POWDER
2 TSP SALT
½ TSP SEASONED SALT
4 MEDIUM POTATOES
¼ CUP CHICKEN BOULION
2 STALKS CELERY WITH LEAVES
½ TSP MINCED GARLIC
2 LBS PORK SAUSAGE
INSTANT POTATO BUDS
SOAK BEANS OVER NIGHT IN ENOUGH WATER TO COVER BEANS WITH 2 INCHES OF COLD WATER. SIMMER BEANS, ONIONS AND ALL SPICES IN ONE GALLON OF WATER FOR TWO HOURS. IF USING SPICE MIX FROM BEANS, USE ½ PORTIONS OF SPICE FROM MIX. ADD CELERY AND POTATOES, CUT INTO 1” SQUARES, SKIN ON. SIMMER AT LOW BOIL UNTIL BEANS START TO SOFTEN, ABOUT ONE HOUR. BROWN PORK SAUSAGE, DRAIN, ADD TO SOUP. REMOVE TURKEY FROM BONE AND ADD TO SOUP, ADD HOCKS WHOLE. SIMMER 2-3 HOURS UNTIL HOCKS FALL FROM THE BONE, STIRRRING OCCASIONALLY. PULL OUT HOCK SKINS AND BONES, DISCARD SKIN AND BONES. SOUP SHOULD APPEAR TO BE CROWDED WITH INGREDIENTS, BUT WATERY. THICKEN SLIGHTLY BY STIRRING IN INSTANT POTATO BUDS, ABOUT ½ TO 1 CUP, SIMMER UNTIL DISSOLVED. ALLOW SOUP TO COOL, DIVIDE INTO CONTAINERS AND FREEZE, OR ALLOW TO SIT OVERNIGHT. SERVE WITH HOME MADE BREAD; PLAN TO GO HUNTING SOON.
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Topic: Smokey Hollow Soup (Read 1138 times)
