|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.
Results 1 - 10 of 31 for hogs head
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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.
Clean hog head by removing eyes, ... peppers, vinegar and salt, put in cheese cloth, hang, let drip overnight. Slice and enjoy. Refrigerate unused portion.
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.
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. ...
Take one hog's head. Make sure ... you're lucky, some folks will think this is chicken pie!) Bake it till the crust is brown and serve with sweet taters.
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.
After hog's head has been cleaned ... pepper and garlic, cooking down until most of liquid is gone. Add a few potatoes or make scrapple or hog 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 ...
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