HEAD CHEESE
This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.
Provided by Don
Categories Meat and Poultry Recipes Pork
Time 14h
Yield 50
Number Of Ingredients 5
Steps:
- Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
- When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
- Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.
Nutrition Facts : Calories 301.8 calories, Cholesterol 83.9 mg, Fat 23.4 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 67.3 mg
HEAD CHEESE
this recipe was "published" 20 years ago in a small Mennonite community in Saskatchewan for a Church cookbook. Still, it makes up a great "crackers and meat" hors d'ourve and gives us some clue as to true "Heritage" cooking! In my DS's family, this was a staple at Christmas and New Years and so I have to share it!
Provided by John DOH
Categories Pork
Time P5DT1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
- Cook with hocks, tongue, heart and beef.
- Cook rinds in a sepatate container.
- When well done, remove meat from bones and grind all through a fine plate.
- Mis very well and add some salt and pepper with meat juice to make a good mix.
- Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
- When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
- Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- .
HOG'S HEAD CHEESE
This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.
Provided by LADYEM1
Categories Appetizers and Snacks Spicy
Time 10h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
- Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
- Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
- To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.
Nutrition Facts : Calories 95 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 158.5 mg, Sugar 0.8 g
UKRAINIAN HOG'S HEAD (HEAD CHEESE)
Make and share this Ukrainian Hog's Head (Head Cheese) recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Have the hog's head cut into quarters by the meat dealer.
- Remove the brains, teeth, snout, and eyes, but retain the ears.
- Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.
- Soak the meat in cold water to cover for 30 minutes to extract the blood.
- Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.
- Then add the remaining ingredients and continue cooking until the meat separates from the bones.
- This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.
- Drain off the meat stock and save it.
- Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.
- The stock may be flavoured with a freshly crushed clove of garlic and then strained.
- Season the stock to taste.
- If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock.
- Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.
Nutrition Facts : Calories 9.2, Sodium 1163.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.2
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- Put the head (frozen or fresh) into a gigantic stockpot (like a seriously, seriously large pot). Cover with filtered water.
- Slowly bring the pig head up to a very low simmer. Place the lid on and allow the pig head to simmer on low for 24 hours. By the time the head is done, it will be falling apart into pieces.
- Carefully remove the head from the stockpot and place it onto a large platter (reserve the cooking liquid). Let it cool before using your hands to pick the meat from the bones.
- Place the meat into a large bowl. Season to taste with sea salt and pepper. Error on the side of a little extra salty since headcheese is typically eaten at room temperature or cool.
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