Head Cheese

This is the time of year when the cheese head seems to be popular. We always around the holidays. Most of the material found in supermarkets do not compare with home-made kind. Most of the business of buying gelatinous for my taste. Probably because the list of ingredients gelatin. There's no gelatin in homemade head cheese. All that is needed is a pig's head, water and spices.

To make the cheese head and clean the pig's head for the nose, eyes, ears, brain and allSkin. Trim all the fat cut away from the head and work into four parts. Place in a jar or container of glaze. Cover with a solution of 1/2-cup canning salt 1 gallon of water. Make sure the pieces are completely covered. Let soak for 5 hours to draw all the blood.

Saline next flight and then repeatedly rinse with clean water. Cover and place in a large pot with water. At this time we added a rule in your hearts in the pot. Bring water to a boil and cook until the meat fallsbones. Let cool until cool enough to handle and get all the meat from the bones. Strain the broth and the measure to give a 2 liter.

Subsequently, the meat cut into small pieces, which should be about three pounds. Put the meat in a clean 2-liter pot with the broth. Add 3 tablespoons salt, 4 teaspoons black pepper, 3 teaspoons paprika, 2-1/2-teaspoons allspice 3 cloves and a teaspoon. Mix well and bring to a boil. Simmer for 1/2-hour. Cool and pour into pans. I use9x13-inch pans or loaf pans. Refrigerator overnight before cutting.

I like head cheese, sliced thin on a piece of rye bread with yellow mustard and onions. Yummy. If there is one left to be frozen. Now, at the foot of the pig.