Hog's Head Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Six Pack of Beer for all who will participate in the ritual
5 pig's feet split in half
14 pounds of shoulder roast or fresh picnic ham cut into 3" cubes
5 heaping Tablespoons fresh parsley chopped fine
10 heaping Tablespoons green onions chopped fine
4 level tablespoons cayenne pepper (should be added in two steps A and B
5 level tablespoons salt (should be added in two steps A and B
2 gallons water (approximate)
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Directions: |
Directions:If you love your family, you will cook this outside.
Chill the beer for at least one hour before starting. While beer is chilling:
Soak pigs feet in cold water for 30 minutes. Scrape hairs and trash from feet. Cover feet and cut up roast with water and boil for 1 1/2 hours. Add water as needed to keep covered. Skin trash and foam off surface of water while boiling. Note: if using shoulder roast with skin; cut off skin and fat and boil with pigs feet in step above.
After boiling for 1 1/2 hours, remove feet and meat and place on tray to cool. Strain remaining liquid into another pot. Remove skin from feet an scrape off fat. Cut skin into strips approximately 1/8" wide and 1 1/2" long. Save for adding in step A
Break apart feet bones and remove any bones from shoulder and put into boiling pot with strained liquid. This can be oiled while finishing the meat. Pick off the fat and put into the boiling pot. Boil for another 1 to 1/2 hours.
Cut meat into 1/2" cubes and set aside.
Step A: After boiling strain the liquid. Add the meat cubes and skin to the liquid and some of the salt and pepper. Bring back to a boil; stir and skim surface for 45 minutes. At the end of the boil, take two tablespoons of the liquid and put in frig to check for proper jelling after 10 to 15 minutes.
Step B: Add green onions and [parsley and continue boiling for 5 minutes. Check seasoning for salt and pepper and add as needed. Remove from heat and let stand and cool before ladling.
Ladle into foil loaf pans and refrigerate overnight. Stir after 1 hour of chilling to help set evenly.
Makes 6 large loaf pans or 12 small ones.
To unmold, place the loaf pan in 1" of warm water for a couple of minutes. Run the blade of a knife around the inside edges of the loaf pan. When the mold feels loose in the pan invert the pan onto a serving plate.
Serve this with plain Saltine Crackers. No need for fancy crackers here, let the pork be the star of this culinary wonder.
You can also ladle individual servings into empty egg cartons. Fill each egg shape 1/2 full. This makes good appetizer size servings to be put on each cracker. |
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Preparation
Time: |
Preparation
Time:6 to 8 hours |
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