Not sure why I needed to make headcheese, but thought what the hell. I used Rivet’s recipe posted on another site. I made substitutions and bolded them next to his original item.
- 2 ham hocks (1- Beef Tongue)
- 2 trotters, split down the middle
- 2 thick-cut pork chops (4- Pig Snouts)
- 1 bulb garlic
- 1 onion, diced
- 2 tbsp salt
- 10 laurel leaves
- any desired flavors such as pepper flakes, herbs etc.
- (1- Bunch of celery)
- (handful of baby carrots diced)
All the ingredients
Here are the snouts. Scored the skin on the snouts the tongue and the pig feet. To help all the good stuff render out.
All in the pot ready for boiling
Nothing Like a little snout and tongue
After the meat was falling off the bone, I removed all the meat and clean all the vegetable out and the bones. Here it is before I chopped everything up.
I strained the broth and let it continue to simmer for about 2 1/2 hours. I threw some shredded carrots into the broth and diced some green onion and mixed them directly into the meat. I tested the broth by taking a ladle full in a cup and sticking it in the freezer and with in 10 minutes it started to set like Jello./
I then filled 5 loaf pans with the meat mixture and ladled warm broth in.
Here it is all done. Tasted fantastic
Thanks for looking and sorry i did not take more pictures I got into the process and forgot to take more.