HEAD CHEESE (HOGS)

1
Peggi Anne Tebben

By
@cookiequeen

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!

Rating:

★★★★★ 1 vote

Comments:

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

How to Make HEAD CHEESE (HOGS)

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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