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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Sylta (Head cheese without the head) Recipe

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This recipe for Sylta (Head cheese without the head) is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lb pork shoulder
3 lb beef shoulder
salt, pepper, allspice and ground cloves

Directions:
Directions:
Cook meat til very tender, pick apart into small pcs. Place a pc of cheese cloth on a cake pan. Put in one layer of meat and a dash of each spice, Continue layering until all meat has been used. Tie up the cloth so no meat will come out and place a heavy press on it overnite so it will be pressed hard enough to cut into slices.

Solution to pour over:
Add a few bay leaves to a pan of boiling salted water. Let stand over nite
while meat is in the press. In the morning, strain through a cloth and pour over pressed sylta. Let stand in the solution for a day. Keep in a freezer
and it will keep for several weeks.

Personal Notes:
Personal Notes:
The real thing was made until the 80's when no one was butchering any more.

 

 

 

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