Tongue Head Cheese (Salceson ozorkowy)
|pork or veal tongues||350 g||0.77 lb.|
|skinless pork jowls||400 g||0.88 lb.|
|pork skins||50 g||0.11 lb.|
|pork liver||100 g||0.22 lb.|
|blood||100 g||0.22 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure # 1||1.0 g||1/5 tsp.|
|pepper||4.0 g||2 tsp.|
|marjoram||4.0 g||2 tsp.|
|garlic||3.5 g||1 clove|
|cloves, ground||2.0 g||1 tsp.|
- Blanch tongues with hot water and remove the skin.
- Cut tongues into 1-1¾” (25-40 mm) cubes. Mix thoroughly with 1.0 g (1/5 tsp.) Cure #1, place in container, cover with a cloth and place in a refrigerator for 72 hours. You may skip this curing step but the tongues in your head cheese would be of a gray color instead of vivid pink.
- Except liver, poach other meats in water until soft:
- tongues at 185º F (85º C).
- skins at 203º F, (95º C).
- jowls at 185º F (85º C).
- Cut boiled skinless dewlap into 5 mm (¼”) cubes. Dice or cut boiled pork or veal tongues into 4 cm (1¾”) cubes (They were previously cut for curing, if this step was employed). Grind boiled skins through 2-3 mm plate. Grind raw pork liver through 2-3 mm plate.
- Add salt and spices to cut and ground meats and mix thoroughly with blood.
- Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings.
- Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-70°C (154-158°F). Remove air with a needle from pieces that swim up to the surface.
- Spread head cheeses on a flat surface at 2-6°C (35-43°F) and let the steam out. Then flatten them with weight and cool them to below 6°C (43°F).
- After cooling clean head cheeses of any fat and aspic that accumulated on the surface, even them out and cut off excess twine.
- Store in refrigerator.