Head Cheese
Posted: Mon Jan 27, 2014 12:10 amMade some beautiful head cheese with the kids yesterday.
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Head Cheese
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Posted: Mon Jan 27, 2014 12:10 amRe: Head Cheese
Posted: Mon Jan 27, 2014 2:54 pmNow that looks good.
Re: Head Cheese
Posted: Mon Jan 27, 2014 11:42 pmLooks very nice - what type of casing did you use and is the 'S' shaped squiggly bit a piece of ear cartilage ?
Re: Head Cheese
Posted: Tue Jan 28, 2014 1:31 amyotmon wrote:Looks very nice - what type of casing did you use and is the 'S' shaped squiggly bit a piece of ear cartilage ?
I used a beef bung casing, and yes that is a bit of ear
Re: Head Cheese
Posted: Tue Jan 28, 2014 8:33 amHi,
That photo is absolutely amazing!! Thank you for posting it.
Any recipe available? The colour of the meat is great. Was it beef/pork, cured?
Curious minds and all that!!!!!!!
Cheers,
Jan.
That photo is absolutely amazing!! Thank you for posting it.
Any recipe available? The colour of the meat is great. Was it beef/pork, cured?
Curious minds and all that!!!!!!!
Cheers,
Jan.
Re: Head Cheese
Posted: Tue Jan 28, 2014 7:45 pmI used techniques from "Home production of Quality Meats"-Marinaski , but the formulation was my own modification of a couple of recipes. I was going to post the recipe on my blog in a couple of weeks, but I am happy to post it here later.
For now here are the ingredients. Very basic and clean, a change from my normal vinegar head cheese.
1662g Pork Head Meat, Skin, Ears, and tongue
3.4g White Pepper
3.6g Course Black Pepper
7g Garlic Powder
1.5g Cure #1
200g Reduced Stock
For now here are the ingredients. Very basic and clean, a change from my normal vinegar head cheese.
1662g Pork Head Meat, Skin, Ears, and tongue
3.4g White Pepper
3.6g Course Black Pepper
7g Garlic Powder
1.5g Cure #1
200g Reduced Stock