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So Ole Geauxt And I Made A Batch Of Hogs Head Cheese
Posted on 2/7/17 at 6:41 pm
Posted on 2/7/17 at 6:41 pm
And it turned out well... 
The basic method is in the Recipe Book. We achieved a very firm texture by reducing the liquid component well, and we omitted the use of the food processor, except for mincing parsley, green onions, jalapeños, and garlic. All of the meat was hand cut...with love...
The basic method is in the Recipe Book. We achieved a very firm texture by reducing the liquid component well, and we omitted the use of the food processor, except for mincing parsley, green onions, jalapeños, and garlic. All of the meat was hand cut...with love...
12
Posted on 2/7/17 at 6:51 pm to OTIS2
Nice. 
Posted on 2/7/17 at 6:52 pm to OTIS2
Looks great. Would demolish with crystal & saltines.
Posted on 2/7/17 at 6:55 pm to Prosecuted Collins
I just ate that whole thing with saltines and Red Devil. To hell with soup for supper. 
Posted on 2/7/17 at 7:06 pm to OTIS2
Send me his portion, you know that eating something like that is against his doctor's orders and could kill him...
Posted on 2/7/17 at 7:08 pm to wickowick
You tell him...I'm not fast enough to out run him any more.
Posted on 2/7/17 at 7:12 pm to OTIS2
First pic almost makes me gag but the second picture looks wonderful
Posted on 2/7/17 at 7:17 pm to OTIS2
Looks good. Iwei
Posted on 2/7/17 at 7:21 pm to OTIS2
Lulz
Posted on 2/7/17 at 7:23 pm to OTIS2
Looks good. What was your mold? A margerine tub?
Posted on 2/7/17 at 7:24 pm to Martini
Something like that. I always use a bunch of small bowls .
Posted on 2/7/17 at 8:18 pm to OTIS2
Nice
Posted on 2/7/17 at 8:29 pm to LSUballs
If you live in baton rouge
..
I would buy some
..
I would buy some
Posted on 2/7/17 at 9:08 pm to Martini
quote:
What was your mold?A margerine tub?
Mine are on the right, i prefer the "Jethro" molds! His are prettier, but I cut mine into about 4 squares and wrap..
Posted on 2/7/17 at 9:12 pm to Ole Geauxt
Holy shite that a lot of hogs head cheese.
Posted on 2/7/17 at 9:15 pm to t00f
It'll have to get us by until the April batch. 
This post was edited on 2/7/17 at 9:15 pm
Posted on 2/7/17 at 9:30 pm to OTIS2
Are you using actual hogs heads? Or shoulders and gelatin?
Posted on 2/7/17 at 9:32 pm to bosoxjo13
Roast, ears, feet and a little added gelatin.
Posted on 2/7/17 at 9:43 pm to OTIS2
Looks good. I make head cheese about once a week. Use heads and shanks, but I have easy access to that. Mine is less chunky. I've always like both types though. Cheers to the old arts.
Posted on 2/7/17 at 9:45 pm to bosoxjo13
Was looking for the chopped, chunky texture this time and it set up very well. 
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