Peggi Anne Tebben Recipe

HEAD CHEESE (HOGS)

By Peggi Anne Tebben cookiequeen


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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!

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
10 # pork snouts
2 1/2 # pork skins
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
4 # pork snouts
1 # pork skins
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

Directions Step-By-Step

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.

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104 Comments

user
Peggi Anne Tebben cookiequeen
Dec 10, 2011
I tried this recipe and say it's Family Tested & Approved!
user
Peggi Anne Tebben cookiequeen
May 25, 2011
You don't process anything at 20# of pressure. You are lucky it didn't blow up on you!

Well, I looked at what All you said. I don't know what altitude. But we live in NW MO. I have never seen any book even say 20#. It would be pushing it to me to do at 15#. If I were you, next time I did it, I would try it @ 10# for the 75 minutes. If it seals & I'm sure it will, you should be fine.
user
Carol L. Gr8Granny27
May 25, 2011
Peggi, I just checked out you canned venison recipe, and noticed that it said 10 lb pressure. May I ask at what altitude you live as that was why I was supposed to use 20 lb pressure.
user
Carol L. Gr8Granny27
May 25, 2011
I don't have the blue book in front of me, but, if I am remembering correctly, I had to process it at 20 lbs pressure for something like 75 minutes. The 20 lb is because of the elevation. Where I live, we are right on the edge and the home economist says it might not be safe to do it at just 15 lbs.
user
Peggi Anne Tebben cookiequeen
May 25, 2011
Carol, I can deer meat & you have to process it a long time, like 90 minutes, I'm thinking. But it is in small bite size chunks & holds it's shape & is good. I have also canned chicken before. PEGGI'S CANNED DEER MEAT

I just looked in an old, National Pressure Cooker Modern Guide To Home Cooking cookbook & they have a Chili Con Carne recipe in there that looks just like a regular chili recipe & it calls for pressure cooking it for 15 minutes on 15# pressure.
I think that is not in the jars though.

Looked in others & that's all I found on it. I have the Ball & Kerr books that I haven't looked in yet though. I will let you know if I find something.