Need a receipt for hog head cheese.

Call Jerry Lee’s you can get one there with purchase.

Hog has already been slaughtered. Head is sitting in a walk-in freezer. We figured we'd give it a try. We have a general idea how to do it. Like we know you've got to do stuff first....remove the eyes, tongue...stuff like that. Then boil the head, scrape the meat off the bone, then grind the meat. Next we have to season, then onion tops. But we figure we need advice. Obviously I'm missing a step or two.

Props to you for giving something new a shot. Let us know how it turns out.

for you....

I used a recipe that I found on this site 2 years ago for a New Years Day couchon de lait. I cant seem to find it now though. I will keep looking, everybody at the party said it was very good.

you pretty much have it

after you boil the head strain the broth (keep the bits) then reduce the shite out of it.
this will provide you the aspic to add to your chopped meat and veggies and you use as much or as little as you like depending on whether you like it hard set or a little crumbly

otherwise use the seasonings you like

There’s a recipe a few posts down in this one that sounds fantastic.

LINK

quote:

---

Several are in the Recipe Book above.

---

i see no link for a recipe book? where is it?

i have heard this mentioned before about a TD recipe page but i cant find it

To paraphrase Mitch Hedberg, "I bought hoghead cheese and they gave me a receipt for it; I don't need a receipt for hoghead cheese. I'll just give you the money, and you give me the hoghead cheese, end of transaction. We don't need to bring ink and paper into this."