Traditional Head Cheese
|Pork head meat||500 g||1.10 lb|
|Pork back fat||100 g||0.22 lb|
|Pork tongues||150 g||0.33 lb|
|Pork skins||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt*||18 g||3 tsp|
|Pepper||4.0 g||2 tsp|
|Garlic||3.5 g||1 clove|
|Potato starch||28 g||1.0 oz|
- The best quality head cheese is made from cured meats. Split heads and tongues are immersed in curing solution (salt and cure #1). The meats cured in this manner will have a beautiful red color and a longer shelf life. The fat does not contain myoglobin so it will remain white.
- Cure split heads, tongues, skins and back fat for 4 days in 16° Bé (60° SAL) cure solution.
- 16° Bé (60° SAL) cure solution is made by mixing 1.32 lb (598 g) salt, 4.2 oz (120 g) cure #1 and one gallon of water. Use 1/2 part (by weight) of meat to 1 part curing solution: 100 g of meat to 200 g (200 ml) curing solution.
- Wash all meats in cold water. Slow boil meats at around 200° F (93° C) until meats separate from bones. Remove from the stock and spread on the table. Save the stock. Remove meat from bones when still warm.
- Cut heat meat into 1/2-3/4” (12-15 mm) pieces.
- Cut tongues into into strips.
- Cut fat into 1” (25 mm) cubes.
- Cut skins finely or grind with 1/8” (3 mm) plate.
- Mix all meats together with spices and starch. Keep on mixing and start slowly adding meat stock (from boiling meats) until meat absorbs no more.
- Stuff into pork stomachs or beef bungs.
- Cook in water at 80° C (176° F) for about 90 minutes until meat reaches 68-70° C (154-158° F) internal temperature.
- Remove and partially cool in cold water. Place them on flat surface and press them down with boards with weights on them.
* do not use salt if meats were cured.