Preparation:
Place first six ingredients in crockpot; add enough water to cover. Cook on low setting for 7 to 12 hours. With slotted spoon, take neck bones from broth and remove meat from bones. Return meat to broth. Stir in cornmeal. Cook on low for 6 to 10 hours. Taste for seasoning. Pour into 2 lightly oiled loaf pans, chill overnight. Cut into 1/2 inch slices and fry. |
