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Head Cheese

Ingredients: (for 10 lbs)

5 ozs. salt
5 ozs. gelatin, dissolved in 1 quart warm water
2 tbsp. ground white pepper
1 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground caraway seeds
1 tbsp. onion powder
1 tsp. ground marjoram
1 tbsp. ground cloves
5 lbs. pork tongues
4 lbs. pork snouts
1 lb. pork skins

Cure meat for 3-5 days in a brine made with:

2 1/2 gals. water 2 1/2 lbs. salt
12 ozs. cane sugar 4 ozs. Prague Powder No. 1

After curing, place all meat loosely in steam kettle. Cover with sufficient amount of water. Place the pork skins in cooking net.Then cook for approximately 1 1/2-2 hours.After cooking, remove from kettle and let cool. Grind pork skins through 1/8” grinder plate. Grind the remaining meat through a 1 1/2” plate. After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yeild of 110-115%.

After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in cooler and chill for 12 hours at 34-36 degrees F. (If forming is done in molds, place molds in ice water approximately two hours to assist in rapid chilling.) After chilling, remove from molds and place on rack, properly spaced, in 38-40 degree F. cooler. Chill at this temperature.