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re: Please help me give some Hog's Head Cheese a try
Posted on 2/2/25 at 1:41 pm to OTIS2
Posted on 2/2/25 at 1:41 pm to OTIS2
Vinegar? You made souse, lol. That used to be the difference in head cheese vs souse for the USDA. Now I believe it doesn’t matter.
Once I worked on a recipe for a large local grocer. They wanted vinegar, little seasoning, and large chunks. I thought it was nasty but they liked it. Not sure if they are still having it processed or not.
Once I worked on a recipe for a large local grocer. They wanted vinegar, little seasoning, and large chunks. I thought it was nasty but they liked it. Not sure if they are still having it processed or not.
1
Posted on 2/2/25 at 2:14 pm to SixthAndBarone
My family used the terms interchangeably. An acid, vinegar, lemon, or both, has generally been part of any batch I make.
This post was edited on 2/2/25 at 2:30 pm
Posted on 2/2/25 at 2:37 pm to OTIS2
Here it is! It's a win, but I think I'll change some things for next time. Actually seems too meaty. And I got it too salty. But I think I'll just put more water in it next time to fix both of those issues. Fun stuff.
Posted on 2/2/25 at 2:54 pm to Kingpenm3
Looks great. Enjoy playing with a dish! You can always make adjustments and explore.
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