Since moving to New Zealand, we have learned about bacon bones. It’s not easy to get all the meat off some of the bones of a pig, of course, so often a lot of meat will be left on deliberately. Then, the meat is brined just like ham or bacon, and smoked, and sold as bacon bones. A favorite winter soup here is Bacon Bone Soup. Gayle got hungry for it recently, so he bought a bunch of pig tails (attached to a long portion of the backbone) and turned them into bacon bones for us. I thought maybe some of you would be interested in this delicious soup.

I first cook the bones for several hours with plenty of water.

Then, take out the bones and add vegetables. This time, I used potatoes, carrots, and onions. Sweet potato is also very good in it. Cook till soft; add black pepper and maybe a bay leaf. Debone the meat and add it back in.

Enjoy this delicious soup! I felt like we needed more protein, so I made filled eggs to go with it.

We rarely have jello salad, because I don’t like the idea of eating artificial color and flavor, and sugar. I could use plain gelatin and fruit, but several years ago I learned how to make it from scratch, and we love it! Therefore, every time we butcher chickens we skin the feet and freeze them. About once a year we have enough accumulated that I decide I need to clean out the freezer and make gelatin. This time, I took a few pictures of the process so I could show how I do it. This is my big 20-quart stock pot. There are a couple of turkey feet, but mostly chicken. And by the way, everything that has ever touched the ground or the air was peeled off.

Cover the feet with a lot of water. Bring to a boil, and simmer for a day…or two…or three, depending on how life is going. I keep the lid on most of the time.

When you finally decide you have time to drain the broth, pour the whole lot into a colander. Discard the bones. I think I usually add some vinegar at the beginning of cooking, but I forgot this time. The vinegar helps pull the good stuff out of the bones.

Chill the broth thoroughly, then scrape off all the fat you can from the top. The broth should be very firm. I remember one time it was so jelled that when I pulled a spoonful out it escaped and bounced across the kitchen!

Next, clarify it. This is what I do; these instructions are from The Encyclopedia of Country Living, by Carla Emery:

I clarified this particular batch twice, and I wish I would have taken a picture of the second time. I did it right, for once, and was able to scoop out the egg white, with most of the solids in it. Fun! Next, add juice concentrate. I have never found frozen juice concentrate here, like I got when we lived in Michigan. I make my own, though, following some other of Carla Emery’s instructions. I cook plums in a little water till they are falling apart, then drain them in the colander and freeze the juice in a plastic milk bottle. I thaw the milk bottles of juice upside down so the juice drips out as it thaws. When the ice that’s left in the bottle is looking kind of clear, I refreeze what thawed and discard the ice that’s left. It is mostly water, as the sugary part of the juice is what thaws first. I repeat the process two more times and end up with a very thick, syrupy juice. It’s great for flavoring, and much sweeter than the sour plums I start with. Just add enough juice, and some sugar/honey/maple syrup/stevia, till it tastes right.

Then, I add fruit. This is frozen plums, blackberries, and cherries, and fresh apples and bananas. I just put in whatever I have on hand. (No raw kiwifruit or pineapple, though; they contain enzymes that will prevent the gelatin from setting.) Put in the fridge and chill, then enjoy! It is softer than commercial gelatin, and has kind of a creamy texture. Delicious!