Bacon hock advice!!?!

To combat that you add a 2 or 3 medium sized potatoes that have been diced, to the pot at the same time as you add your lentils.

Bacon hock makes the best of the best in lentil soup )

---

---

I make a stock in the same manner....and Ive never had any problems with it being over seasoned.
..I do make a point of not seasoning the final dish until Im ready to serve....

---

---

soak the hock in cold water for a few of hours before cooking.

---

---

No, great flavoring idea, just eliminate salt from your recipe.

---

---

It can if you are only doing a small amount of soup. I always make about 8 litres (1 Gall ) In my recipe use the bacon hock and add the lentils instead.
Soup: Vegetable.
(by Dune 25/1/08)
1 lb. stew beef, cubed
1 lb. ox tails
Beef soup bone (if available)
1 tsp. seasoning salt
1 tsp. black, white and cayenne pepper
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1 bay leaf
Dash of sugar
1 med. onion, chopped
1 c. celery, chopped
3 c. of diced white potatoes
1 (20 oz.) bag frozen mixed vegetables or leftover vegetable in refrigerator
1 can stewed tomatoes
1 can tomato paste
In large stock pot, add meat, seasonings, onion, celery and cover with water. Bring to boil, reduce to simmer and cook for 2 hours or until tender. Skim excess fat from surface. Add remaining ingredients. Cover and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance.

---

---

Too greasy too. You may be able to use a ladle full, which i sometimes do when cooking cabbage to go with a gammon/bacon hock. If it doesn't look too greasy, take a sip

---

---

It's a long time since I had a bacon hock, but I used to boil it on it's own first, then remove the hock, use the meat in soups and pies, and the liquid as stock.

Because the stock will be salty a little goes a long way so some of it can be kept for later use.

---

---

---

---