Traditional Headcheese
- Thread starter atomicsmoke
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- May 12, 2011
- 22,172
- 7,150
Broke the head in 4. Removed the brain (to cook with eggs) , eyes and some nasty bits, torched some hair and gave it a quick boil. Changed the water and cooked with spices for hours.
When is cooked falls off the bone. Picked the less desirable stuff and stuffed in a hog middle cap. That casing can take a lot of meat. I could have gone double.
Added some cooking water to the meat in the casing then we poached it for 45min.
It was pressed overnight and came like this
Then it went for a smoke. Beech.
When is cooked falls off the bone. Picked the less desirable stuff and stuffed in a hog middle cap. That casing can take a lot of meat. I could have gone double.
Added some cooking water to the meat in the casing then we poached it for 45min.
It was pressed overnight and came like this
Then it went for a smoke. Beech.
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Smoked
Sliced (with organ sausage)...rice on the left
Sliced (with organ sausage)...rice on the left
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Nice Job AS, very nice.
Where did you learn most of your charcuterie skills?
Thanks for sharing with us and happy holidays.
Where did you learn most of your charcuterie skills?
Thanks for sharing with us and happy holidays.
Thank you redheelerdog.
Many people get squeamish at the sight of headcheese, organ meats. I wish they would try them . They would be pleasantly surprised. And I take pride in making delicious charcuterie from parts of the pig that are not sought after. The only things I tossed from this pig was nodules, silver skin, eyes, tissue with blood clots from killing (of course the butcher discarded intestines and blood).
I've been doing salt-only traditional products since I can remember. This was our December ritual every year at my parents house.
Stopped for a while after crossing the Atlantic then decided to expose my kids too to our traditions. One of them doesn't touch this stuff, but I am pretty sure that will change.
The fancy fermented, moldy, nitrite/nitrate cured stuff I learned here.
I am happy to share. Happy holidays to you and yours .
Many people get squeamish at the sight of headcheese, organ meats. I wish they would try them . They would be pleasantly surprised. And I take pride in making delicious charcuterie from parts of the pig that are not sought after. The only things I tossed from this pig was nodules, silver skin, eyes, tissue with blood clots from killing (of course the butcher discarded intestines and blood).
I've been doing salt-only traditional products since I can remember. This was our December ritual every year at my parents house.
Stopped for a while after crossing the Atlantic then decided to expose my kids too to our traditions. One of them doesn't touch this stuff, but I am pretty sure that will change.
The fancy fermented, moldy, nitrite/nitrate cured stuff I learned here.
I am happy to share. Happy holidays to you and yours .
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Thank you but I am hardly the mentor. There are really skilled fellows here. I forgot to give credit to books and Len Poli's site.
birdman080
Smoke Blower
I have never had Head Cheese or brains. Brains I am interested in trying (thanks to Andrew Zimmerman)...I am not sure about Headcheese. I would try it though....
There is nothing "offensive" in taste, texture or feel. Is just chunks of meat, fat and skin with jelified liquid in between. If you had terrines before is a very close taste.
Brains are different. They taste great but it might take some getting used to.
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