Traditional Headcheese

[atomicsmoke]

Thank you CM. It's easier than it looks.

 

[pc farmer]

That just looks great.    I bet it tastes great too.

Something else to try.

 

[atomicsmoke]

That just looks great.    I bet it tastes great too.


Something else to try.

Please do try it. You won't regret it. Unlike a dry curing project it doesnt test your patience. Ready to taste next day (or after 2-3 days if you smoke it).

It will not last in the fridge long though. One week OK if smoked. Freezer is the way to go for large batches.

 

[mr t 59874]

atomic smoke, good job on your Head Cheese, it looks wonderful. I for one love it and am fortunate enough to be able to purchase it locally.

You mention trying other organ meats. One thing I truly look forward too when visiting family in Indiana is my sisters Sweet Bread made using fresh veal pancreas. To me, it is extremely labor intensive, but something she enjoys preparing for me.

T

 

[atomicsmoke]

Thank you Mr T. Headcheese is sold in my area too - but since I get the head with the pig...I decided to put in the time.

Here is one I just finished.
http://www.smokingmeatforums.com/t/260369/march-headcheese-and-organ-sausage#post_1686094

I love sweet breads. However I rarely get them. Specialty stores charge an arm and a leg. Last year I got the thymus with my Easter lamb. Sweet indeed.