So I am wanting to recreate those wonderful dishes I had when I was out in the Deep South (Smothered greens, black eyed peas etc). I know that they were mainly prepared with Ham Hock stock.
However, I have a pork-free home! I am also unable to get smoked turkey drumsticks were I am! So I am in a bit of a rut at the moment!
Firstly, instead of making a ham stock made from smoked ham hock, do you reckon making a turkey stock with a)smoked salt, b) smoked paprika or c)liquid smoke would be to good effect? Or would you say just make a chicken stock and just add one of the smoke flavoured ingredients during the cooking process?
Secondly, can I ask, if I were to make collard greens using 1 turkey leg (and a generous bag of greens), how much liquid smoke/salt would you add to recreate the flavours. When I was eating these dishes in the South, I was to distracted by the deep, rich flavours of the black-eyed peas to think about how strong the smoke flavours actually were. To be honest, I dont actually recall thinking of the dishes as being particularly smoke-y at the time. It is only now when looking to cook these dishes and seeing recipes that I realise bacon/ham hock was present!
Any tips (and recipes) would be greatly appreciated!