I 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