Sultz Recipe also spelled Soltz

This sultz recipe is a wonderful recipe that my grandmother learned from her mother. Back in those days, they used everything but the squeal of the pig (really, there are some recipes that my family has lost over the years because my mother and I were too squeamish to learn them.) and when grandma married grandpa, she said she had to modify the recipe to use only meat and none of the "other stuff" because grandpa wouldn't eat it if it had any of the "other stuff" in it. Sultz is great eaten on a saltine cracker and washed down with a cold beverage (like beer) and was a holiday tradition in our house.

-4-5 fresh pork hocks (not smoked)
-1 small onion, finely chopped
-2 bay leaves
-4-5 whole peppercorns
-4-5 whole all spice
-1/2 cup vinegar

Wash pork hocks, put in large pot and cover with water. Bring to a boil. Skim the top layer off the kettle and add onion. Continue to boil until onion is soft and meat comes off the bones. Take everything out of the juice. Save the lean meat and onions, throw away the 'yuckies', and cut the meat into small pieces. Let the juice cool. When the juice is completely cool, skim off the fat. Put the spices in a tea strainer because you will be removing them later. Add the tea strainer, meat and the rest of the ingredients to the pot. Bring to a boil, then turn down heat and simmer for about 1/2 an hour. Remove the tea strainer with the spices. Put in small containers and freeze. Unthaw it when you're ready to serve. The soltz made this way will separate into meat and jelly. You can either serve it this way (what my mother does) or mix it all together (this is what I do).