snicker, so here I go. I just bought 2 Boston pork butt roast at a good price and broke one of them, 8 1/2#, into cubes. So now I have that bone and I'm going to get another ham bone to make stock again, since I now know how delicious it is, so can I put them together? My gut says, why not? But there is that doubt of what in the he** does my gut know. Help?!
I know no question here is dumb and you won't laugh at me, well you might
- Thread starter orchid
- Start date
melissa-dallas
Well-known member
I would go for it, but i'd roast the bone really nice & brown first. Lots of flavor that way.
steve2-in-la
Well-known member
I think I'd use them separately, make pork stock AND ham stock. You can always mix them but the
smoke from the ham will totally overpower the unsmoked pork. Roasting the unsmoked bones WILL help push the flavor forward and you can ALWAYS combine the two but once cooked together, you're committed to the smoke. (For example, you might want to use the pork stock to make a soup or a gravy where the smokey flavor is NOT desirable.)
smoke from the ham will totally overpower the unsmoked pork. Roasting the unsmoked bones WILL help push the flavor forward and you can ALWAYS combine the two but once cooked together, you're committed to the smoke. (For example, you might want to use the pork stock to make a soup or a gravy where the smokey flavor is NOT desirable.)
I would choose separate. You could always
blend some of the stocks later on, if you choose, but having them separate gives you more options down the road, depending on how you want to use them.
(edited to add, now that I've read the rest of the thread: pretty much what Steve2 said. smileys/wink.gif )
blend some of the stocks later on, if you choose, but having them separate gives you more options down the road, depending on how you want to use them.
(edited to add, now that I've read the rest of the thread: pretty much what Steve2 said. smileys/wink.gif )