head cheese (hogs)

Name: HEAD CHEESE (HOGS)
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

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Peggi Anne Tebben

Granbury, TX

Updated on Apr 11, 2011

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!

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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 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.

Step 2

After cooking, remove from kettle & let cool.
Step 3

Grind pork skins through 3/16" grinder plate. Grind the remaining meat through a 1 1/2" plate.
Step 4

After grinding, add the other ingredients & sufficient amount of cooking stock to arrive at a finished yield of 110% - 115%.
Step 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.
Step 6

If forming is done in molds,place molds in ice water for approximately 2 hours to assist in rapid chilling.
Step 7

After chilling, remove from molds & place on rack, properly spaced, in 38-40° F. cooler. Chill at this temperature overnight.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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