Now, this is a man who knows good eatn'!!!
ummmm....I'm thinkin' grilled head cheese sandwich.
yeah, baby
Now, this a man who doesn't know good eatn'!!!
Folks, please dont ask about head cheese. I'm wondering about a cheesehead in Minisota.
)
James -- to me, headcheese is a delicious luncheon meat. My brother irreverently calls it "pig Jello." We always had it around Thanksgiving and Christmas, because that is when we slaughtered the hogs. Nothing went to waste -- especially the tasty parts.
Although I seldom use a head anymore, I do always use the hog's feet. When boiled, they provide a great jell, which holds all ingredients together.
Like a snapping turtle, a pig's head has a number of different kinds of meats and textures, which leads to a great culinary delight.
When I do use a head, I shave it well, and I remove the eyes and brain. I usually quarter it, then put it in my large pressure cooker with the feet, and usually a good piece of meat, like a Boston butt (shoulder).
I fill the pressure cooker about 1/2 full of water after all the meat is in. Then I drop in a large sweet onion, a whole garlic bulb, a small handful of black pepper corns, some red pepper, a little salt, some vinegar, and a little sage. I cook it at 15 lbs. for about two hours. This is the first cooking.
After the first cooking, I separate the meat, the fat, the skin, and the bones. Only the meat is kept.
I strain the broth.
The broth and meat go back into the cooker to re-heat until boiling. It is cooled. Once cooled, the congealed fat is removed. This is the second cooking.
It is heated one more time. The meat is removed and put into a pan or into casings. Enough broth is added to eliminate all the air, and to fully cover the meat. It is cooled for at least 12 hours.
After letting it chill for at least a day, it is sliced thin, and served on hard tack or rye crackers.
Now, that is good eatn'
http://skyfullofbacon.com/blog/?p=91
