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jimco
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Hogs Head Cheese
Ingredients for stock:
1 hog's head, halved
4 pounds Boston butt
4 pig's feet
3 large onions,quartered
4 stalks of celery,quartered
1 head of garlic, halved
2 bay leaves
1 tsp. salt
1 tsp. black pepper
Place all ingredients in a large stockpot. Cover ingredients with 6-inches of cold water. Bring to a rolling boil, reduce heat to simmer and cook 2 1/2 hours or until meat is tender and falling from bones. Using a ladle, skim off the foam that rises to the top of the pot during the cooking process. Adjust seasonings with salt and pepper. When meat is tender, remove, strain and reserve poaching liquid. de bone
meat and grind using the chili blade of your meat grinder. Set aside.
Ingredients for Cheese:
4 packages unflavored gelatin
cooked ground pork
reserved poaching liquid
2 cups minced onions
2 cups minced celery
2 cups minced bell peppers
1/4 cup minced garlic
salt, black pepper and red pepper to taste
Louisiana hot sauce to taste
2 cups sliced green onions
1 cup chopped parsley
Once the poaching liquid has been strained and allowed to sit for 1-2 hours, oil will form on top. Using a ladle, carefully remove all oil from the surface of the liquid. Dissolve gelatin in 1 cup of cooled poaching liquid. Place the cooked ground pork, onions, celery, bell peppers and garlic in a large pot. Cover ingredients with reserved stock by 1/2 -inch, bring to a rolling boil, reduce to simmer and allow
to cook 25-30 minutes. While cooking, add stock to retain volume. Season to taste with salt,black pepper, red pepper and hot sauce.
Remove from heat, stir in green onions, parsley, and dissolved gelatin. Allow to cool slightly. Ladle the cheese into five 4" x 9" loaf pans,
cover with clear wrap and refrigerate overnight.
My dad also makes it with just Boston butts and he also makes it with just turkey, very good either way.
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