Head Cheese
To make head cheese, clean the hog's head by removing the snout, eyes, ears, brains and all the skin. Trim away all the fat from the head and cut it into four pieces. Place in a crock or enamel container. Cover with a solution of 1/2-cup canning salt to 1-gallon water. Make sure the pieces are completely covered. Let it soak for 5-hours to draw out all the blood.
Next drain the salt solution and rinse several times with clear water. Place in large pot and cover with water. At this time we usually put the heart in the pot too. Bring the water to a boil and cook until the meat falls off the bones. Let cool until it is cool enough to handle and pick all meat from the bones. Strain the broth and measure 2-quarts.
Next chop the meat into small pieces, there should be about six pounds. Put the meat into a clean pot with the 2-quarts of broth. Add 3-tablespoons salt, 4-teaspoons black pepper, 3-teaspoons red pepper, 2-1/2-teaspoons allspice and 3-teaspoons cloves. Mix together well and bring to a boil. Simmer for 1/2-hour. Cool slightly and pour into pans. I use either 9x13-inch pans or loaf pans. Refrigerate overnight before slicing.
I like head cheese sliced thin on a piece of rye bread with yellow mustard and raw onion. Yummy. If there is any left it can be frozen. Now, on to the pig's feet.
Related Tags: water, cook, pot, pork, stove, salt, meat, pan, spices
Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking. Your Article Search Directory : Find in Articles
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