- 1. HOG HEAD CHEESE
- Clean hog head by removing eyes, ears ... and salt, put in cheese cloth, hang, let drip ... and enjoy. Refrigerate unused portion.
Ingredients: 6 (head .. onion .. salt .. vinegar ...)
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- 2. HEAD CHEESE
- Tied in cheesecloth bag: Mix together: Boil beef with spice bag in water (or pressure cook) until tender; remove from broth. Cook pork shanks in same ...
Ingredients: 11 (beef .. broth .. garlic .. hocks .. leaves .. mallet ...)
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- 3. HEAD CHEESE
- Cook each piece of meat separately until bones come out easily. Add a small onion to the pork while cooking. Save the veal liquid only. Add salt to ...
Ingredients: 4 (onion ...)
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- 4. HEAD CHEESE
- Cook ears until well done. Remove from liquid and cut up with knife and fork into small pieces. Put in vinegar. If more ears are used then use more ...
Ingredients: 6 (ears .. vinegar ...)
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- 5. HEAD CHEESE
- Cover with cold water. Boil - skim - simmer 2 hours. Cool. Cut meat in small pieces. Strain liquid. Add 1/2 cup vinegar. Mix with meat. put in bread ...
Ingredients: 6 (allspice .. chops .. cloves .. hocks .. leaf ...)
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- 6. HEAD CHEESE
- Cover pork hocks with water. Add onions, bay leaf and salt and pepper to taste. Cook until tender. Take the meat out and strain the juice and onion. ...
Ingredients: 6 (hocks .. leaf .. onions .. vinegar ...)
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- 7. HOG HEAD CHEESE - SOUSE
- Drain and cool enough to handle. Remove bones from feet and shoulder. Grind together or process in food processor until small lumps remain. Season ...
Ingredients: 2 (feet ...)
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- 8. HOG HEAD CHEESE
- Bring to boil over high heat, feet, tails, ears, snouts, red pepper and bay leaf in covered pot. Turn heat on low and cook until meat falls from ...
Ingredients: 8 (ears .. feet .. peppers .. sage .. snouts .. tails ...)
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- 9. HOGS HEAD CHEESE
- Place all ingredients in a large pot and cover with water. Simmer until meat is tender. Remove meat from broth. Discard fat and bones chops meat into ...
Ingredients: 7 (feet .. paprika .. parsley .. skim ...)
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- 10. PICKLED PORK (Head Cheese)
- 4-6 pork hocks. Cover with water; add 2 bay leaves and 2 teaspoons salt. Cook until tender. Cool. Save liquid. Chop up meat; cubed. Discard bones. ...
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