I was in Walmart the other day and saw a whole hog head . It was 1.29lb and was 21bucks..Anybody ever smoke one and is it worth it. It was just something different for me to smoke...Did not buy it yet...
Whole Hog Head...
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Roller,grab that Hoghead and smoke the heck out of it;then sit down and pick out all the meat.Now that means the Brain ,eyes,everything...mince it up well and get mixed good.Add some Chile Powder to it and make up some Tamale dough;make the Tamales with this and steam them till done.You'll love the flavor(just don't tell the Ms. Roller or she won't try them;I love the way it taste and being cheap,the Hog head will decrease cost of making Tamales.
If you haven't tried to make Tamales, do, and you'll see what I mean...
Have fun and...
If you haven't tried to make Tamales, do, and you'll see what I mean...
Have fun and...
Oldschool I made my first Tamales last year and really liked them. And I did make them the old fashion way...well I guess the only way..There is no Mrs Roller so want have to worry about that but may try and sneak some in on my X-wife...Ha Ha...I just may give that a try...something different I know those jowels will be good and it would make some good sausage...I guess I could split it down the middle when done smoking would be the easiest way to get the meat out.
I never had hog head, but if it is half as good as a lamb head, I would get all over it!
Can't wait to see this one.
Good luck and good smoking.
Can't wait to see this one.
Good luck and good smoking.
My grandmother would boil them, then pull everything off the skull and make Hog Head Cheese (Souse).
I was to young to remember the exact recipe, but it was very good.
I wish I had her recipe, smoking it first would be even better.
Maybe pop's has a good Souse recipe?
I was to young to remember the exact recipe, but it was very good.
I wish I had her recipe, smoking it first would be even better.
Maybe pop's has a good Souse recipe?
never had a recipe for it, but had lots of farmers whose hogs we'd cut up bring us some, it was always good! HeadCheese. They would mince the meat after boiling and mix it with lots of head stuff and set it in gelatin and refrigerate it so it'd set up then slice it; they'd bring it to dad to slice and of course they'd share. I'd get a sandwich or two with mayo and horesradish and a slice of heath's Extra Sharp Cheese on it! There is little or nothing that can go to waste on a pig. It is all good!
If you google it there's plenty of recipes for it, tho.
If you google it there's plenty of recipes for it, tho.
I ran across a recipe for it not long ago in an old time meat book. My Dad used to eat it every weekend when I was growing up...I could smoke the head then smoke the cheese..
Thanks Pop's, I was sure you'd know what I was talking about.
It was great, I remember it had a little kick to it.
It was great, I remember it had a little kick to it.
- May 12, 2011
- 22,172
- 7,151
What can I do with you Jimmy?
I have had people tell me the eyes are the best part.
Like you, I will just have to believe them? LOL
Good luck and good smoking.
I have had people tell me the eyes are the best part.
Like you, I will just have to believe them? LOL
Good luck and good smoking.
On second thought....
I do eat a commercially produced hot dog once or twice a year?
Good luck and good smoking.
I do eat a commercially produced hot dog once or twice a year?
Good luck and good smoking.
philnyc
Newbie
- Jun 6, 2015
- 1
- 10
Trim:
Remove ears, eyes, toungue and brains. Use a heavy knife to split the back of the head to take out the brains. (These are great poached, then fried in a little butter and served with eggs!) Scoop the eyes out with a spoon or use your fingers. Some people love the eyes chopped into a stuffing , etc
Clean:
Put trimmed head into a large pot and cover with water. Soak overnight in the fridge.
Pickle:
Drain and cover with fresh water with a few tablespoons of salt, a tablespoon of Pink salt (Prague #1), bay leaves, junper berries, corriander and cloves. (plus anything else you like). Place the spices in a cheescloth bag or pouch so you can remove them whnen you like. Soak for 2 or 3 days in the fridge. (This is the corning process)
You can parbooil and skin the tongue, then pickle it over night in the same corning brine you do the head in. Or reserve the toungue for other uses.
Cook:
Remove the spice bag, drain and cover again in fresh water and bring to a boil. Reduce heat and simmer for 45 min to and hour, skimming any scum that rises. Remove from heat and drain again. Cover once more with fresh water, add a tablespoon of salt and the spice bag. Bring to a boil and simmer, covered for 4 or more hours until the meat falls from the bone. Add more water as needed to keep the head just submerged.
When the meat is falling off the bone, remove the pot from the heat, discard the spice bag. When just cool enough to handle, remove all bones and any hard gristle. (you can strain the pot into a large bowl to isolate all the meat and bones to make this easier, but save the stock!
Chop the meat and pack it into a loaf pan that leaves an inch or two of space at the top.
If you have pickled the tongue, chop it in slightly larger cubes and mix it in.
Bring the stock to a boil and reduce to about a quart. Add a cup of vinegar and some cayenne pepper (to taste).
Let it cool and pour over the meat in the loaf pan. Wrap in plastic wrap and refiridgerate over night.
Sous.
Remove ears, eyes, toungue and brains. Use a heavy knife to split the back of the head to take out the brains. (These are great poached, then fried in a little butter and served with eggs!) Scoop the eyes out with a spoon or use your fingers. Some people love the eyes chopped into a stuffing , etc
Clean:
Put trimmed head into a large pot and cover with water. Soak overnight in the fridge.
Pickle:
Drain and cover with fresh water with a few tablespoons of salt, a tablespoon of Pink salt (Prague #1), bay leaves, junper berries, corriander and cloves. (plus anything else you like). Place the spices in a cheescloth bag or pouch so you can remove them whnen you like. Soak for 2 or 3 days in the fridge. (This is the corning process)
You can parbooil and skin the tongue, then pickle it over night in the same corning brine you do the head in. Or reserve the toungue for other uses.
Cook:
Remove the spice bag, drain and cover again in fresh water and bring to a boil. Reduce heat and simmer for 45 min to and hour, skimming any scum that rises. Remove from heat and drain again. Cover once more with fresh water, add a tablespoon of salt and the spice bag. Bring to a boil and simmer, covered for 4 or more hours until the meat falls from the bone. Add more water as needed to keep the head just submerged.
When the meat is falling off the bone, remove the pot from the heat, discard the spice bag. When just cool enough to handle, remove all bones and any hard gristle. (you can strain the pot into a large bowl to isolate all the meat and bones to make this easier, but save the stock!
Chop the meat and pack it into a loaf pan that leaves an inch or two of space at the top.
If you have pickled the tongue, chop it in slightly larger cubes and mix it in.
Bring the stock to a boil and reduce to about a quart. Add a cup of vinegar and some cayenne pepper (to taste).
Let it cool and pour over the meat in the loaf pan. Wrap in plastic wrap and refiridgerate over night.
Sous.
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