HEAD CHEESE (HOGS)

Recipe Rating:
 1 Rating

Ingredients

INGREDIENTS FOR 25#
1 1/4 cups salt
2 1/2 cups gelatin, dissolved in 10 cups warm water
5 t. ground white pepper
2 1/2 tsp. ground ginger
1 1/2 tsp. allspice
2 1/2 tsp. ground caraway seed
2 1/2 t. onion powder
2 1/2 tsp. ground marjoram
2 1/2 t. ground cloves
12 1/2 # pork tongues
find more delicious recipes at www.porkbeinspired.com
10 # pork snouts
find more delicious recipes at www.porkbeinspired.com
2 1/2 # pork skins
find more delicious recipes at www.porkbeinspired.com
INGREDIENTS FOR 10 #
7 1/2 t. salt
1 cup gelatin dissolved in 4 cups warm water
2 t. ground white pepper
1 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground caraway seed
1 t. onion powder
1 tsp. ground marjoram
1 t. ground cloves
5 # pork tongues
find more delicious recipes at www.porkbeinspired.com
4 # pork snouts
find more delicious recipes at www.porkbeinspired.com
1 # pork skins
find more delicious recipes at www.porkbeinspired.com
CURE FOR 10 # RECIPE
CURE MEAT FOR 3 - 5 DAYS IN A BRINE
MADE OF:
2 1/2 gallons water
2 1/2 # salt
12 oz. cane sugar
1/2 cup instacure no. 1

The Cook

Peggi Anne Tebben Recipe
x2
Cooked to Perfection
Allendale, MO (pop. 53)
cookiequeen
Member Since Jan 2010
Peggi Anne's notes for this recipe:
I helped make head cheese about 25 years ago.
I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used.

I remember we used the cornmeal & gelatin & sage. The best I've ever tasted.We also used the whole hogs head & boiled it down.

Hope these recipes help you Eddie!
Make it Your Way...

Personalize This

Directions

1
After curing, place all meat loosley in steam kettle. Cover with sufficient amount of water. Place the pork skins in cooking net. Cook for approximately 1 1/2 - 2 hours.
2
After cooking, remove from kettle & let cool.
3
Grind pork skins through 3/16" grinder plate. Grind the remaining meat through a 1 1/2" plate.
4
After grinding, add the other ingredients & sufficient amount of cooking stock to arrive at a finished yield of 110% - 115%.
5
After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in cooler & chill for 12 hours @ 34-36°F.
6
If forming is done in molds,place molds in ice water for approximately 2 hours to assist in rapid chilling.
7
After chilling, remove from molds & place on rack, properly spaced, in 38-40° F. cooler. Chill at this temperature overnight.
8
Peggi's Note: We used loaf pans or cake pans to mold it. It will remove from pan easier, if you line the pan first with aluminum foil or plastic wrap.
Comments

1-5 of 104 comments

Showing OLDEST First
(Switch to Newest First)
user Colleen Sowa colleenlucky7 - Apr 12, 2011
Thanks for posting Peggi... very educational....
user Peggi Anne Tebben cookiequeen - Apr 12, 2011
Thank you Colleen!
user Carol L. Gr8Granny27 - Apr 19, 2011
I have fond memories of the wonderful headcheese my mother used to make. I have no idea of the ingredients she used, but I do remember that she put the mixture into cheese cloth and then turned it until it was real tight against the mixture and put a heavy weight on it to squeeze any excess moisture out of it.
user Peggi Anne Tebben cookiequeen - Apr 20, 2011
I think I have heard of doing something like that Carol. We used to eat it on sandwiches like lunchmeat. How did you guys eat it?

footer
Gift Membership