One 2-pound smoke-cured pork shoulder hock or 2 pounds sliced lean smoked country bacon, cut into 1-inch pieces
4 1/2 quarts water
Put the bacon and water in a stockpot and bring to a boil. Cover and cook over moderate heat for 2 hours; the stock will be intensely flavored. Strain the stock and let cool, then refrigerate for several hours. Discard the fat before using.
The stock can be refrigerated for several days or frozen for up to 1 month. Be sure to cover it tightly to avoid flavoring everything else in your fridge.