It’s that time of year. I helped my friend slaughter two hogs to put up for the winter and I returned with the hogs’ heads — so it’s time to make head cheese.
I brine the heads first to cure them after removing the eyes and brains (a tomahawk works great for that). Then I smoked the heads for 2 hours over cherry at 275F. I then simmered them for 4 hours in a stock flavored with herbs, spices and wine. I then pull the heads out and let them cool a bit before picking all the meat and bits off the head.
All of that goes into loaf pans and then I strain the stock and pour it in the pans to cover the meat. That goes into the fridge to set up as all the gelatin from the head is in the stock and will firm up solid. After that, it’s good to eat!
The old gods are pleased.
Out of the smoker
Picked clean
I brine the heads first to cure them after removing the eyes and brains (a tomahawk works great for that). Then I smoked the heads for 2 hours over cherry at 275F. I then simmered them for 4 hours in a stock flavored with herbs, spices and wine. I then pull the heads out and let them cool a bit before picking all the meat and bits off the head.
All of that goes into loaf pans and then I strain the stock and pour it in the pans to cover the meat. That goes into the fridge to set up as all the gelatin from the head is in the stock and will firm up solid. After that, it’s good to eat!
The old gods are pleased.
Out of the smoker
Picked clean