Countryside Head Cheese is one of the easiest head cheeses to make












       

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Countryside Head Cheese
is one of the easiest head cheeses to make.

 



 1.
meat selection

Pork heads (bone in)- 8.20 kg      (18.04 lb)
Pork legs (bone in)-1.6 kg (3.52
lb)
Blood -0.2 kg (0.44 lb)
Meat total : 10 kg (22 lb)Pork head might be
hard to obtain. It can be substituted with picnic meat (front
leg). Read more.... in  Meat
Classes

salt
pepper
allspice (ground)


125 g
8 g
2 g


4.41 oz 0.28 oz
0.07 oz
 

7 Tbs
4 tsp

1 tsp


ingredients


 2.


curing
none


cooking
A. Wash pork heads and legs
in cold running water.
B. Poach in separate containers at 185º
F, (85º
C) heads
and legs until  meat can be removed from the bone (try not
to cook the meat). Using separate containers allows for better
control of the doness of the meat. Save some of the left over
stock liquid for later.
C. Remove meat from the bone and let it cool.


 3.
grinding
Cut head meat into 1/2" (12 mm) cubes. Grind leg
meat with 3/16" (3 mm) plate.


 4.
mixing
Mix all meats with salt, spices, blood and add
some of the saved stock. Mix until mixture feels gluey.


 5.
stuffing
Stuff mixture not too tight into hog stomachs or
beef bungs about 12" (30 cm) long, 8" (20 cm ) wide and 3" (8
cm) thick. Saw the ends with butchers twine.


 6.
drying
none


 7.
smoking
none


 8.
cooking
Poach in water at 180º
F,  (82º
C) for about 90-120 min (depends on a size) 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 final weight of the product is about 63 % of
the initial meat weight. The losses are in bones-about 2.9 kg,
(6.38 lb) and fat that migrated from meat into water-about 0.10
kg (0.25 lb).



 


Copyright © 2006 WedlinyDomowe.com All rights reserved
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


Copyright ©2005 wedlinydomowe.com All rights reserved

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


Recipe courtesy wedlinydomowe.pl
 





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