Tongue Head Cheese is a classical type of head cheese made with blood & tongues












       

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Tongue Head Cheese
(Salceson Ozorkowy)  is a classical
type of head cheese made with blood and tongues ("ozorek" denotes animal
tongue in Polish).

 



 1.
meat selection

Pork or veal tongues (cured)-
1.75 kg (3.85 lb)
Pork
Jowl  (unsalted)-2 kg (4.4 lb)
Skins (unsalted)-0.25 kg (0.55
lb)
Pork liver (unsalted)-0.5 kg
(1.1 lb)
Blood (unsalted)-0.5 kg (1.1 lb)
Meat total : 5 kg (11 lb)For jowl substitution
see Meat
Classes

salt
pepper
garlic

marjoram
cloves (ground)
 
Cure #1

40 g
10 g
3 g

4 g
2.5 g
 
4.3 g

1.4 oz
0.35 oz
0.11 oz

0.14 oz
0.09 oz
 
0.15 oz
 

2-1/3 Tbs.
5 tsp.
1 clove

2 Tsp.
1.2 tsp 
1 tsp


ingredients


 2.
curing

Use dry curing method.
A. scald tongues with hot water
and remove the skin. This will speed up curing process. Then cut
them into 1.5" cubes.
B. use 4.3 g (0.15 oz) Cure# 1
and 22 g (0.78oz =3-1/3 tsp) of salt.The salt used for curing is
not listed in the table of ingredients.
C. cure for 48-72 hours
If tongues were cured by wet method
they have to be rinsed in running cold water for 2-3 hours.


cooking/boiling
Poach tongues in water at 185º
F (85º
C) until soft. It is possible that tongues may unsalt themselves
(loose some of the salt that was acuired during curing) so test
them when mixing and add extra salt if needed.
If tongues were cured by wet method now
it's  time to remove the skin.Poach skins
in water at 203º
F, (95º
C) until soft.
Poach jowl in water at 185º
F, (85º
C) until medium soft.
Liver is not poached.


 3.
grinding
Cut jowl into 2" cubes. Cut tongues into 1.5"
cubes.Grind skins with 1/8" plate. Grind raw liver with 1/8" plate.


 4.
mixing
Mix all meats, blood, salt and spices well
together.


 5.
stuffing
Stuff mixture not too tight into beef bungs
4"-5" in diameter and 7"-10" long. Its
thickness (height) should be about 2.8" (7 cm) and that will be
determined during cooling.


 6.
drying
none


 7.
smoking
none


 8.
cooking
Poach in water at 180º
F,  (82º
C) for about 90-120 min until internal temperature of 154º-158º F,
(68º-70º
C) is obtained. If stuffed bungs swim up to the surface prick
them with a needle to release air.


 9.
cooling
Place headcheeses on a flat surface to cool them
down and let more moisture to evaporate.. Then cool them down to
below 42º
F, (6º
C), place  in refrigerator and
put some weight on top of it (determines the shape and the thickness
of the finished product). 


10.
storing
In refrigerator.


 
notes
The original recipe calls for wet curing method
of the tongues what requires about one week curing time. That
requires 0.7 liter, (3 cups) of water, 50 g salt and 8 g, (0.3oz)
Cure#1. Then they have to dry out for 12 hours. The dry curing
method is commonly used as it is much faster and the final
effect is the same. That is why it is chosen for this recipe. 



 


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