re: Hoghead cheese...Do you eat it?...Make it?

Get it at jerry lees all the time. never made it

I just nuke it for a few seconds to liquify the aspic and then spread it on crackers.

i get mine at Bourgeois's. no muss no fuss.

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Get it at jerry lees all the time. never made it

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Do you know if they ship their head cheese?

love it but dont make it...

Yes, i eat it. Never made it. Its just not made the way it used to be. nobody makes blood boudin anymore either. That i know of

Yes, i eat it. Never made it. Its just not made the way it used to be. nobody makes blood boudin anymore either. That i know of

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For those that are making it, does this recipe sound about right?

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Looks good. You should chill a bit of that liquid before mixing and trying to do the entire thing to test how it sets. May need to adjust by reducing or thinning the liquid to get the gelatin content right (or add gelatin).

Also sometimes chunkier meat pieces look nice vs all in the food processor.

And you don't need to saw the head, it'll work fine whole, just would take a little longer to cook.

Hogs Head Cheese
Ingredients:
2 Boston butt roasts
4 pigs’ feet
4 pigs’ ears
4 bay leaves
1 onion, diced
8 cloves garlic
2 sticks celery, chopped 1 cup vinegar
water to cover
Method for first cooking:
Bing all ingredients to a rapid boil. Reduce to a simmer and cook 2 hours until the meat is about to fall off the bone. Remove the meat from the pot, cool, and debone. Chop meat into 1 inch chunks and refrigerate. Continue to reduce broth to 1/4 volume over medium heat. Cool over night, skim and discard fat from gelatin the next day,
Second cooking:
New ingredients: 2onion,diced
1 bell pepper, diced
4 stalks celery, chopped
4 cloves garlic, crushed
6 jalapeno peppers, chopped 2 bunches green onions
1 bunch parsley
2 large jar stuffed green olives, sliced
2 small jars pimentos
salt and pepper to taste(I use Tony's)
1 T. each dried Thyme, Oregano, and Basil
1/4 cup each Worcestershire sauce and lemon juice
reserved meat and stock
2 packets of gelatin
Method:
Add meat and gelatin to the pot with all chopped vegetables. Cook until most liquid is gone, stirring often to prevent sticking. Add all other ingredients and cook until the mixture is very thick and most liquid is evaporated. Pour into bowls or loaf pans and cool overnight.
Tips: It's a two day job. Use cold weather. Taste along the way....add more seasoning than you think you'll need. Dice the ends of the ears and add back to the second cooking. Nice texture and appearance. Adjust everything to your taste.