Head Cheese

Air dried cured meat and salami recipes

Head Cheese

Postby Kizer » Mon Jan 27, 2014 12:10 am

Made some beautiful head cheese with the kids yesterday.

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Re: Head Cheese

Postby ped » Mon Jan 27, 2014 2:54 pm

Now that looks good.
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Re: Head Cheese

Postby yotmon » Mon Jan 27, 2014 11:42 pm

Looks very nice - what type of casing did you use and is the 'S' shaped squiggly bit a piece of ear cartilage ?
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Re: Head Cheese

Postby Kizer » Tue Jan 28, 2014 1:31 am

yotmon 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 :)
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Re: Head Cheese

Postby crustyo44 » Tue Jan 28, 2014 8:33 am

Hi,
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.
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Re: Head Cheese

Postby Kizer » Tue Jan 28, 2014 7:45 pm

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
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