- 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.
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