Cured Head Cheese Foamheart

Discussion in 'Nose to Tail' started by foamheart, Nov 29, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Howdee Howdee....... I had been planning this for awhile, but it took some time to cure the pork. Yada, Yada, yada, you know how to cure pork. I bought a bunch of fresh hocks and trotters a couple a weeks back. I had the hock cut in 1/3's cause thats how I like 'em. Then I had to find and clean the curing bucket. It looks so miserably lonely. 10 days in the "The Cure". I pulled 8 hocks and 2 trotters from my sweet maple cure, leaving the rest to be smoked later.

    I have never seen or tasted anyone use cured pork to make head cheese. I have seen nearly everything in head cheese (some I wish I could forget), but don't remember a cured cheese. Hey, why not try it!

    First, I rinsed the pork and looked all over for an appropreiate sized cooking container. Added water to cover, and put on the fire.


    Added some favors to the pot for boiling.


    Boiled for about 2 1/2 to 3 hours, till all was tender and delicious. You know how hard all that ooey gooey fat and skin is to just not sit down and scarf down immediately?

    Meat was stripped chopped and mashed. That there is cured pork tartare! Ok, ok, its cooked cured pork tartare. Sheesh!


    Here on the pictures were not taken, what is delicious in my mouth is greasy on my hands and I opted to miss the pictures and rely upon my powers of oration to get me past it.

    The skin, was stripped and scrapped and sliced very thin, in long slices. Since I had no ear gristle I thought this might work.

    I cooked down the liquid a little futher while adding 1 cap full of liquid onion, and 2 caps full of liquid garlic. I tasted this after reducing and it was so hot it brought tears to my eyes. But the finished product was perfect. Another lucky mistake!

    I chopped some fresh green onions, celery leaves, and a bit of roasted garlic.

    I added the chopped veggies and sliced skin to the chopped meat, seasoned with Tony's, Lea & Perins, Tabasco, Cayenne together and mixed. I then added the reduced liquid. This I packed in pre-lined small bread loaves (wasn't enough made to use Pop's head cheese multi trays).

    Into the reefer over night and Voila! "Cured Head Cheese"


    Thought I would try another picture first one is a bit fuzzy.


    And to check them for taste, I cut some and prepared for a cold beer and a football game.


    Its difinately different. I like it! Ok, the games on........

    Later tater.
     
    Last edited: Nov 29, 2014
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice Foam, that is awesome ! Now that's a damned fine football game snack & sounds like the beers cold as well !

    Enjoy !

    :beercheer:

    :points1:
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks, never made it myself only watched my Pop and a friend of his in crime make turkey cheese as a kid. It's sure good when watching the game with a cold beer.
     
    Last edited: Nov 29, 2014
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good Kevin.... Ol' Dave would eat it.....
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks Great.

    Beer and head cheese.       [​IMG]  

    [​IMG]
     
    Last edited: Nov 29, 2014
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Dave I wish ya was here to try some.
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Well now.....quite the adventure there Kevin. Clarissa will be quite proud of you.....well done.....Willie
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Ditto Willie Foam, good job.

    Tom
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks C-Man enjoying the ball games..... I should be out rinsing and throwing in the reefer the cured hocks and trotter.  It is just too hard getting motivated right now......LOL ........  DAMN YOU LONGNECKS!!! Its all their fault. Broke out the hidden stash of Lone Starr.

    Got some sides out there that need thawing too.

    Try the cured Pork in some head cheese! Its a much different taste (but I miss the hot salty taste of regular head cheese). The rich hammy taste of these doesn't entise the consumpton of mass quanties of fermented beverages like the regular.............. So you have to have to force yourself to drink more. [​IMG]  [​IMG]

    [​IMG]
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, thank you Chef. You know no one can keep up with her! Flawless techinque every time. Me, is the memory of a kid and I get lucky most of the time. I don't usually post the ones that I am not lucky with. <Chuckles>
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    BTW I need to say thank you to SmokandDrank for his help.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific idea! I love it when people pull different skills together. Hoorah to Kevin!

    Only one question. I heard that Louisiana residents liked their football so much that they abstained from food and alcohol during the games. I am getting the impression I was misled.

    [​IMG]  for a great idea!

    Disco
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you much Tom. I still always drool at that ham you did!
     
  14. dingo007

    dingo007 Smoking Fanatic

    Hi Foamheart, that looks great! We call it Brawn in Aus...did you put any weight on it? I tried the same (minus the cured bit) in a bread tin and the meat sort of floated, giving a more jelly like texture than I would've liked. I'm collecting "bits and pieces" for my next attempt. I'll definitely try it cured!
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will try this.

    You know me, I will cure anything. [​IMG]   

    I dont have to force myself to drink.   It comes naturally.    Its breed into me.     [​IMG]  
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you my friend, it just seemed like a natural pairing and I had never seen it before. Head cheese here is hot & spicy.

    Yes we normally will all meet at the christan fellowship center and watch on the new projection screen. The women's auxillary will no doubt be serving their gingerale punch with a buffet of sweets. Mr. Palmer will be snoring before the donation tray is passed, and Mr. Leo will ocassionally let a "golly gee darn" or Oh fudge" slip.  Good times, Good times will be passed by all.

    Oppps.... commercial is over!
     
    Last edited: Nov 29, 2014
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hiyas and Thanks. Nope, no weight. I mixed the meat and broth and then just put in small loaf pans. Jelly is pretty good, It had a huge amount of HOT and spices, and I was amazed at how well it turned out. Its like the jelly just absorbed all the flavors and heat!
    <Chuckles> well you hold the gun on me them and make me drink!
     
  18. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Kevin!

    Wow, this is right up my alley!  Your cross-sectional pictures look beautiful, and I am glad to see you pulled out the good china for serving ;-)

    I like the seasonings and internal garnish that you went with.  A creative Cajun twist on French Country cuisine!  I also like the idea of using all cured meats, but I am a fan of Spam as well. I bet a couple of slices of your head cheese topped with a runny fried egg or two would be delicious for breakfast tomorrow!

    Thanks for sharing, and have a great Sunday!
    Clarissa
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Fried head cheese? I'll have to try it. Only way I have ever seen head cheese is on crackers. Hey maybe thats the difference between head cheese and a terrine.

    If you fry the head cheese doesn't the jelly liquify?
     
  20. welshrarebit

    welshrarebit Master of the Pit

    I've done a "Kalua" head cheese before...

    Looks very tasty! Great job!!!
     

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