|by Karen Cross McKeown|
Whether it's chops, roasts, hams, bacon, or sausages, it's all pork, and this book celebrates the versatile pig with dozens of delicious recipes.
Tip: Try head cheese for more results.
Results 1 - 10 of 12 for hog head cheese
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Boil meat with onions, garlic, salt, black pepper, water and vinegar till falling off the bones. Allow to cool until able to handle with bare hands. ...
In a 4-gallon ... and hold meat together. Cover with clear wrap and refrigerate to set, overnight. Head cheese is best eaten as an appetizer with crackers.
Drain and cool enough to handle. Remove bones from feet and shoulder. Grind together or process in food processor until small lumps remain. Season ...
Place pig's head, feet and ... remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.
Clean hog head by removing eyes, ... peppers, vinegar and salt, put in cheese cloth, hang, let drip overnight. Slice and enjoy. Refrigerate unused portion.
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 ...
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. ...
Boil meat until tender in a large stockpot. Remove all bones. Simmer onions and garlic in 1 cup water until tender. Combine this with meat and add ...
Burr out ears to bone. Cook the heads in water until ... well. Press into a container. Must be kept refrigerated. Will keep for one week. Can be frozen.
Put pork in pot; cover with water. Do not season. Bring to a boil and cook until meat falls off bones. Put liver in hot water and boil for about ...
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