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Cured Head Cheese Foamheart - Page 3

post #41 of 54
Thread Starter 
Quote:
Originally Posted by Phantom Krankor View Post
 

Looks good! I need to do some more research on this dish.

 

Thanks! But you also want to look at Clarissa's, her's is a terrine vice head cheese but its beautifully made and from what I now realize more versitle.

 

http://www.smokingmeatforums.com/t/172427/trotter-and-ham-hock-terrine

 

My head cheese is just used around a campfire or at the camp or possibly a bar buffet. Don't get me wrong, I am not belittling it, but its best with a cold beer, while sitting around telling lies about all the good ol'days.


Edited by Foamheart - 12/2/14 at 2:54pm
post #42 of 54
Thread Starter 
Quote:
Originally Posted by Humdinger View Post
 

Looks good Foam. How much of a time commitment was this from start to plate?

 

Really hardly any.if you don't count the curing (2 weeks) cause I was curing others also and the cooling cause it could have cooled on the counter the gelatin was so thick.

 

The rest was cleaning and chopping the meat, stripping and slicing the skin, chopping the veggies for the pot & the crunchie veggies for the cheese.

 

Really and truly it took more time to clean up than it did to assemble. That grease gets everywhere!

 

Time wise, 2 1/2 hours boiling, and 30 mins prep time to assemble. It all depends upon how long it takes to get the hocks/trotters to cook and break down.

 

Boil during one ball game, pull out and allow to cool till the next halftime. Clean and prep during halftime, and in the reefer. It had set by the next games start. So two full football games with lots of extra time.

post #43 of 54
Dang Foam, that sure looks great. I haven't had good Cajun/Creole head cheese since before Katrina. The other kind is ok, but ours puts a little pep in your step.
post #44 of 54
Thread Starter 
Quote:
Originally Posted by Darwin101 View Post

Dang Foam, that sure looks great. I haven't had good Cajun/Creole head cheese since before Katrina. The other kind is ok, but ours puts a little pep in your step.


Thank ya, hey don't be affraid to jump out there and build ya some. This is nothing like my Pop's and Mr. Leroy's but its the best I ever made....LOL.

 

Seriously its not so hard to do. Next time I am going to try to get closer to Pop's old head cheese recipe.

post #45 of 54

That was an ingenious idea! Your sliced pieces look excellent.

bravo2.png

post #46 of 54
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

That was an ingenious idea! Your sliced pieces look excellent.

bravo2.png

 

Thank you Todd.

post #47 of 54

Any left?

post #48 of 54
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Any left?

 

 

Head cheese sandwich? Fresh homemade bread....... Mmmmm.....

post #49 of 54
Quote:
Originally Posted by Foamheart View Post

Head cheese sandwich? Fresh homemade bread....... Mmmmm.....

Now that sounds great
post #50 of 54

Quote: " 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! "

 

 

That looks like a great batch of eats. Just some info. All commercial made and sold Head Cheese is Cured. The reason is twofold. One, Pink Meat is prettier and looks more appetizing in the deli case. Uncured Head Cheese is grayish brown and looks spoiled under the blue/white lights of a deli case. Two, Cured Meat Keeps Longer. Commercial producer's make, store and distribute thousands of pounds of product. Then a slow mover sits in the grocery stores walk-in and deli case for more time. An uncured product could spoil before it even arrived at the store, not profitable. I would eat the stuff you got there with or without cure...JJ

post #51 of 54
Quote:
Originally Posted by Dingo007 View Post
 

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!

 

You can avoid this situation by putting the meat in the can loosely and then pouring the jelly over it, then using the handle of a wooden spoon, move the meat around to release air and let the jelly fill all the nooks. Add more jelly as needed. Save any remaining jelly to bind leftovers to make another type of terrine or to make a flavorful soup or stew. The jelly fills the spaces and binds the meat but is not sufficient to push the meat out or separate...JJ

post #52 of 54
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Quote: " 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! "

 

 

That looks like a great batch of eats. Just some info. All commercial made and sold Head Cheese is Cured. The reason is twofold. One, Pink Meat is prettier and looks more appetizing in the deli case. Uncured Head Cheese is grayish brown and looks spoiled under the blue/white lights of a deli case. Two, Cured Meat Keeps Longer. Commercial producer's make, store and distribute thousands of pounds of product. Then a slow mover sits in the grocery stores walk-in and deli case for more time. An uncured product could spoil before it even arrived at the store, not profitable. I would eat the stuff you got there with or without cure...JJ

 

A small B&B up the road does a chicken aspic that is talked about all over the state. Going to have to try and figure it out.

post #53 of 54

Man that looks great. I love that stuff, Was a butcher shop over in Marshall that made the best Head Cheese I ever had  Yours looks fantastic

 

Gary:Looks-Great:points1.png

post #54 of 54
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Man that looks great. I love that stuff, Was a butcher shop over in Marshall that made the best Head Cheese I ever had  Yours looks fantastic

 

Gary:Looks-Great:points1.png

 

Thanks alot Gary, you know it ain't nuclear physics. You can jump in there and build it your way.

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