swampsnyper
Well-Known Member
Ran out of my stash. It was time to make another batch. My favorite appetizer for parties and snacking at the camp.
I never thought I would be interest in this but after seeing your fresh ingredients it looks like something I would try!
What are the meat cuts in the pan?
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Pork shoulder roast. True hog head cheese is made with the whole head. Everything but the eyes. Boil it down until it’s all mush. The ears, tongue, and brains work as a gelatin to hold it all together once chilled. But it’s a mess to deal with. You have to sift through the mush and pick out all the little bones and teeth. It really sucks. That’s why I use roast but I’ve helped oldtimers do it with heads before.
With the pork roast route, you have to add packets of gelatin to get it to form up. I usually wait until this time of the year to catch the twin packs of roast on sale. We call them Boston Butts even though it’s the shoulder. I buy several packs at a time to make enough hog head cheese for the year and process my deer meat into sausage. Every thing gets vacuum packed and froze.
Thanks for the details ! I am going to try this!
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