Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread

So good it defies gravity

Looks good Otis. Did you use gelatin or just the broth? I think with the broth it seems to melt in your mouth a little better.

Sleeve of saltines and I’d be good.

Recipe ?

quote:

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Recipe ?

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I’ll type up a method this afternoon. I have a “recipe “ in the recipe book above, but I’ve tweaked my method some since then. And, what I type up will be a “method”, not an exact recipe...I didn’t measure much yesterday.

IWTIU

Just need some saltines and a drop of yellow mustard.

Method-Recipe

First Cook

@ 6 pounds of pork, chops and loin with most fat removed
3 pig feet, split
2 bay leaves
8 cloves of garlic
2 onions

Cover with water. Bring to a boil, then reduce to a good simmer. Lid off. I removed 20% of the meat after an hour and a half to cool and slice for texture.


Second Cook Phase


I removed all meat after two and a half hours. Then I strained the liquid to remove any small bones.The strained broth went back on a medium heat to reduce.

To the reducing liquid, I added:

1/2 cup parsley, 2 green onions, 2 large jalapeños and 2 Serranos...all minced in a FP
1/2 T each Trappey’s and Tabasco
1/2 t Worcestershire powder
1/4 cup lemon juice
1/2 cup chopped olives
1/2 T black and red pepper
Tony’s to taste,for salt
3 cups fine diced onion

I picked through the cooled meat. Added it back (but not the sliced pieces)

When the mixture reduced very well, I added chopped pimento, a 1/4 cup, and 1/2 cup chopped celery leaves. Cut the fire and seasoned to taste.


In a mold, I placed some of the sliced meat, and then poured in 1/3 of the mixture. Repeated this twice. Cooled overnight and then turned it out for slicing.

Total cook time was @ 4 hours.

Looks great Otis!