Head Cheese

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

fishwrestler

Smoking Fanatic
Original poster
OTBS Member
Apr 4, 2010
646
34
Loomis,CA
Not sure why I needed to make headcheese, but thought what the hell. I used Rivet’s recipe posted on another site. I made substitutions and bolded them next to his original item.
  • 2 ham hocks (1- Beef Tongue)
  • 2 trotters, split down the middle
  • 2 thick-cut pork chops (4- Pig Snouts)
  • 1 bulb garlic
  • 1 onion, diced
  • 2 tbsp salt
  • 10 laurel leaves
  • any desired flavors such as pepper flakes, herbs etc.
  • (1- Bunch of celery)
  • (handful of baby carrots diced)
All the ingredients

5ccef38f_DSC_0366.jpg


Here are the snouts. Scored the skin on the snouts the tongue and the pig feet. To help all the good stuff render out.

895d4151_DSC_0378.jpg


All in the pot ready for boiling

ad6b3acb_DSC_0379.jpg


Nothing Like a little snout and tongue

d58a786a_IMG_07051.jpg


After  the meat was falling off the bone, I removed all the meat and clean all the vegetable out and the bones. Here it is before I chopped everything up.

96850ffa_IMG_07061.jpg


I strained the broth and let it continue to simmer for about 2 1/2 hours. I threw some shredded carrots into the broth and diced some green onion and mixed them directly into the meat. I tested the broth by taking a ladle full in a cup and sticking  it in the freezer and with in 10 minutes it started to set like Jello./

I then filled 5 loaf pans with the meat mixture and ladled warm broth in.

93c90125_headcheeseinloafpan.jpg


Here it is all done. Tasted fantastic

c0c14713_IMG_07071.jpg


Thanks for looking and sorry i did not take more pictures I got into the process and forgot to take more.

Robert
 
Very cool and I like how you used actual Head Parts to make it...I like it Cold but as a kid my Bro and I would eat it like Soup right out of the pot!...The high Gelatin content makes for some awesome Rich Mouth Feel...Yum...JJ
 
Awesome Robert....................I'll have some with a hard roll................
drool.gif


Joe
 
Very cool and I like how you used actual Head Parts to make it...I like it Cold but as a kid my Bro and I would eat it like Soup right out of the pot!...The high Gelatin content makes for some awesome Rich Mouth Feel...Yum...JJ
 
JImmy,

Thanks, Jimmy! It was tasty when is was hot, I almost kept some of the meat out to scramble with some eggs.
I've never had it before & not sure I want to.
Al,

It is good on a sandwich with a little mustard.
 
You don't know what you are missing.


Nice looking.  Any picts of it sliced?  
Here you go Diesel.

d6bf6118_IMG_07151.jpg

Looks good!

Just like Grandpa used to make!!!!

sausage.gif
Nice, I was hoping to get the authentic old world look, Thank you Sausage Boy
 


Awesome Robert....................I'll have some with a hard roll................
drool.gif


Joe
Joe,

I just had some on wheat bread with a little chipotlte mustard and some sliced pickles. Very tasty.

Thank you to all who looked and commented

Keep smoking,

Robert
 
Robert,

Top notch looking head cheese.

 if you want to mix some w/ eggs or anything else just toss it in the skillet and it will melt back down to a semi liquid that you can mix w/ food.

  I once decided that i wanted to make a sammie out of head cheese. Great idea, until i decided to put it in the sandwich press.

that's how i learned that it will liquify  pretty easy. LOL
 
I had some in the freezer once and put it in the Microwave and guess what??????  I had a bowl of soup instead...
 
Like I always say, it's hard to find good head cheese these days...seriously.

My dad told me how they made it when he was a kid.  They made it soon after they butchered a hog in the fall of the year.

We used to buy some good head cheese at the butcher shops about 50 years ago.  Nothing like the junk they carried 20 or 30 years ago when I last looked for some.

Good for you for making some!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky