March headcheese and organ sausage

[atomicsmoke]

Decided to make the most of the unseasonal cold weather - picked up 1/2 pig from my farmer.

Interesting pig, half comes with whole head

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• atomicsmoke
• Mar 25, 2017

Noticed these beautiful cheeks...

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• atomicsmoke
• Mar 25, 2017

Those won't go into the pot...Saved for later

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• atomicsmoke
• Mar 25, 2017

Sawed the head to fit into the pot...Took the brains out

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• atomicsmoke
• Mar 25, 2017

Quick boil , dumped the water, then started cooking with black pepper, bay, garlic and juniper berries. Will take a while.

 

[atomicsmoke]

While the head is cooking we have time to get going on the organ sausage: two livers, two hearts, two tongues. Again...this was some superpig.

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• atomicsmoke
• Mar 25, 2017

Some onions

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• atomicsmoke
• Mar 25, 2017

 

[atomicsmoke]

Head bones after picking all meat...not much picking actually...meat fell off the bone after cooking it.

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• atomicsmoke
• Mar 25, 2017

 

[daveomak]

Time to learn more stuff....   I'm in.....

 

[atomicsmoke]

Stuffed in hog middle cap

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• atomicsmoke
• Mar 25, 2017

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• atomicsmoke
• Mar 25, 2017

Going for a press overnight

 

[416bigbore]

I am all about not wasting MUCH on a 

. I also realise Rufus likes Pork too so he enjoys a lot of the stuff I refuse to put in my mouth.

 I am very thankful times are not as tough, like back in the old day's when the only thing that went to waste on a

 was the squeal! LOL

I grew up with relatives who always talked about hard times in the old days of homesteading out here in the Badlands of the Dakota's. Some also have talked about rounding up cattle with Roosevelt back in the day to which is all very plausible given the truth behind a lot of their other Homesteading Stories. Anyway  

I think I draw the line at a few things like chasing a stuck

 around in the pen with a bucket so you could make Blood Sausage after, LMAO !  Yeah times aren't that TOUGH sorry !

I have always wanted to try and make my own hog casings tho and I do like to pickle the heart, after that if it can't be rendered down, Rufus and the Feral cats eat high on the 

!

I am curious in following your post. 

 

 

[atomicsmoke]

Rendered some fat: need both lard and fried chips in the sausage.

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• atomicsmoke
• Mar 26, 2017

We usually make two versions: one with rice , one with cornmeal (coarse). Here is the cooked cornmeal

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• atomicsmoke
• Mar 26, 2017

Onions

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• atomicsmoke
• Mar 26, 2017

​Cooked, chopped organs

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• atomicsmoke
• Mar 26, 2017

 

[atomicsmoke]

Headcheese after a little cold smoke and some rest

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• atomicsmoke
• Mar 27, 2017

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• atomicsmoke
• Mar 27, 2017

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• atomicsmoke
• Mar 27, 2017

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• atomicsmoke
• Mar 27, 2017

 

[atomicsmoke]

Had a little accident with the hog middle - blew up during poaching.

Left the dry overnight , going for some cold smoke.

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• atomicsmoke
• Mar 27, 2017

 

[pc farmer]

Please quit posting headcheese.

I am gonna have to get my neighbors pigs. Lol

 

[atomicsmoke]

You only need their heads [emoji]128514[/emoji]

 

[pc farmer]

You only need their heads [emoji]128514[/emoji]

Might as well take the rest of the pig. Ha

 

[416bigbore]

Might as well take the rest of the pig. Ha

Amen on that Brother ! 

  Headcheese is like eating Snake in my book, Just because you can doesn't mean you have too!  Awesome thread post Atomic! 

 

[mr t 59874]

Words simply cannot describe how wonderful that looks. Love those who go beyond the everyday cooks. Your effort, combined with an excellent post deserves a point.

I agree with your take on sweet breads, they are expensive, but we have to treat ourselves from time to time, it takes the boredom out of life, and gives us something to look forward too.

T

 

[crankybuzzard]

All of that looks so good!  

When my son was in town we wanted to make this, but ran out of time with all of the other chores.

Will be trying it soon!

Pointing for the "cheese"

 

[atomicsmoke]

Another headcheese.