WILD HOG HEAD CHEESE

10 lbs de bone Pork
1 ea. Tablespoon Garlic
Paprika to Color
3 ea. Tablespoon Tonys
3 ea. Tablespoon Red Pepper medium heat (4 tbls Hot )
2 ea. Tablespoon Black Pepper
2 to 3 lbs. onion
4 ribs celery
8 ea. Knox Gelatin packet
2 ea. Green Onion Bunches

Cover pork with water (Best if you use Chicken Stock then water) and add all but gelatin and green onions. Cook until meat is falling apart. Drain liquid off meat (save liquid) Run meat through grinder once
(you don't have to run through grinder just makes it easier to slice when ready to eat.) .

Put meat back in pot add liquid slowly adding just enough where the meat looks wet, stir in gelatin and green onions. Pour in containers and refrigerate Overnight.
(Use the Disposable alum loaf pans. You can buy them at any grocery store I think they’re 4” x 8”)
You will need at least 4.

This post was edited on 1/13/11 at 7:39 am

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Posted by watsonlabman

Lake Jackson, Tx

Member since Feb 2008

462 posts

Posted on 1/13/11 at 8:05 am to watsonlabman

Deer Sauce Piquante

4 to 5 lbs of meat cut stew size.
1 lb Smoked Sausage
4 Yellow Onions chopped. .
1 Bunch Celery chopped.
4 Cloves Garlic chopped.
1 Bunches Green Onion chopped.
2 8oz cans sliced mushrooms
1 stick of butter
2 Cans Rotel.
2 6 oz. Cans Tomato Paste.
1 12 oz. Cans Tomato Sauce.
4 Cups Chicken Stock
1/4 Cup Lea & Perrins.
1 Can cream of Mushroom soup.

Saute butter, Onions, Celery, Garlic, mushrooms & Green Onions.

Add Tomato Sauce, Paste, Rotel, chicken stock, lea & perrins and cream of mushroom.

Cook until blended then add deer meat.

Cover and cook till meat is tender (about 3 hours Slow and long is the best) add a little water as needed. Stir often and deep to keep from sticking

If it needs to be thickin up mix up a little tony roux mix 3 big tablespoons with about a ½ cup of hot water and add to pot.

About 30 minutes before your ready to serve add Sausage to pot.
spoon off excess grease before serving.

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Posted by MOT