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pig gelatin? what to use?

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want to make a broth that i want to gelatinize fully around 8/9 cups.

was going to use pork belly but not sure what to use to get the maximum gelatin.

pork neck bones? trotters?

how many will i need for 9 cups of liquid?

also any tips or techniques would defnitely help.

thanks!

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  1. fyi.. i was leaning towards neck bone since it has more meat that i can use in the stew.

    1. Me thinks the gelatin comes from the bones, so belly might provide a broth, but it'll be weak in gelatin. Pigs feet or hocks are the way to go.
      Not sure of the quantities and it depends on how the butcher cuts the hock, but if they're like this
      http://t0.gstatic.com/images?q=tbn:AN...
      I'd suggest 6-8 pieces, in 16-18 cups of water simmered down to your 8/9C.
      If the hock/foot/leg looks like this
      http://t2.gstatic.com/images?q=tbn:AN...
      maybe 2 pieces in the 16-18 cups.
      Theres quite a bit of meat on the hocks as well.

      Theres gonna be alot of scum and particles in the broth. You can skim the frothy scum as it simmers. Depending on the type of stew, you can strain the broth at the end (if its a dark stew you're after, I wouldn't worry about straining).
      There will also be an amount of fat. Again optional, but if you make it the day before and 'fridge it, you can scrape off the fat (easier done cold). You'll also see the power of the gelatin as you'll have a pot of pork jello topped with a hardened layer of fat.

      1 Reply
      1. re: porker

        thanks! the belly was for just meat the bones were for the gelatin.. i was going to braise the pork belly until tender seperately and put the bones and some veggies in a pressure cooker .. do you think i will need so many bones if i use in a pressure cooker? i wont lose alot of water/vapor while simmering this way and save a few bucks.

        or are better results met by simmering?

        also.. should i roastthe bones and some veggies in the oven first ?

      2. Use ribs, neck, and feet.

        Blanch the bones first.

        Add a splash of vinegar or lemon juice.

        After bringing to a boil, gently simmer for 6 to 9 hours.

        2 Replies
        1. re: ipsedixit

          is there a general ratio of bones to liquid to go by to get a fully gelatinized broth/stew? should liquid just cover bones?

          why do you blanch ? what does that do?

          and would you recommend putting it in the pressure cooker?

          thanks

          1. re: lestblight

            I do enough water to cover the bones, and then an inch more than that.

            Blanching removes the scum from the bones, and saves you the trouble of skimming it off the stock later on.

            Blanching also allows you to remove the meat from the bones (if you've got lots of meat), so that you don't overcook them and hopefully can repurpose the meat for something else.

            I don't use the pressure cooker to make stock; it's a personal preference.

            Good luck.

        2. One pig's foot gives me a quart of stiff stock.

          The gelatin is more from the skin than from the bones.