Annual Hog Head Cheese batch

[swampsnyper]

Ran out of my stash. It was time to make another batch. My favorite appetizer for parties and snacking at the camp.

 

[bigjoe]

That looks awesome

 

[Iowabucksnbass]

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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[swampsnyper]

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.

 

[Pooh]

That looks like what I know as head cheese too. Except ours is ground after it's cooked instead of shredding. It also has oatmeal in it for a binder and to help it set up. We fry ours, better then bacon with your fried eggs

 

[Iowabucksnbass]

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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[swampsnyper]

Thanks for the details ! I am going to try this!


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1 pack of gelatin per # of meat is what I use.