My first headcheese

[deutz4]

My family exchanges foods for christmas. I usually bake but this year I decided to go all german. I was thinking liver sausage, limburger spread, and my moms "headcheese" recipe. Since I've never done headcheese and my moms recipes vary from vague to mystical I thought I'd better make a test batch. I followed her original recipe (ignoring yearly fluctuations based on hog size and experience based on working with what you have lying on the butcher table in front of you). I made 1 batch, tasted it, went wow! Took it to mom & dad, they went wow! I'm sitting on too much meatcheese 2 weeks from Christmas. I take some to deer camp to taste test. Brothers love it (I expected that). 28 yr old nephew grabs 2 crackers full, walks away as he's eating them & says "who made that?" It was ME!

[beenthere]

Good head cheese is ....... good 

So, the recipe is ??

[deutz4]

First of all, we use no parts of the head. Boston butt works great. Throw in some pork hocks to help with jelling. Cover about 8 lbs (bone-in) with plain water. Bring to a boil. Reduce heat to simmer until fully cooked (1 1/2 hrs or so). Remove meat from broth and cool both overnite. The next day pull meat apart by hand removing any fat, bones, or undesireables. Pulse in food processor until you get a very coarse burger texture. A meat grinder will also work. Scrape the layer of fat off of the broth. Now the recipe. Place 4 lbs meat in large kettle. Add 6 cups broth, 1 1/2 cups finely chopped onion, 2 Tbs. salt, 1 heavy Tbs. pepper, 3 cups white vinegar, and 3 bay leaves (broken in two). Bring to a gentle boil. Add 4 envelopes of knox gelatin while stirring constantly. Remove from heat and ladle into handy containers. Yield is about 9 pints. If your broth was a bit jelly-like when cold it should set up nicely. If in doubt, 2 extra envelopes of gelatin won't hurt. Keeps well in fridge but don't freeze. Gel breaks down and becomes watery.

[Den Socling]

That's a relief. I was afraid that it contained lots of those "undesirables".  ;)

[jim king]

I make it using pigs feet.  It turns out the same as my mother used to make from the heads.

Horseradish is a must with head cheese

[mandolin]

Deutz, in the south we call it Hogs Head Cheese because it's made from the hogs head. If you are using boston butts, would it be called butt cheese?

[Den Socling]

When it comes down to what I'll put in my mouth, I'm an irrational wimp.  :D  :D