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Recipe Head Cheese (Pork)

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Required Ingredients:

  • 6 fresh ham hocks
  • 2 pounds veal shank
  • salt to taste
  • 1/4 cup white vinegar
  • 1/4 teaspoon ground nutmeg

Preparing/Cooking:

  • Place pork hocks, veal shank and salt in large kettle.
  • Cover entirely with water.
  • Bring to full boil then reduce heat to slow simmer.
  • Cook until fork penetrates meat easily.
  • Periodically rearrange meat so it doesn't stick to bottom of kettle.
  • Skim off scum which forms on top of water.
  • Keep adding boiling water to keep meat covered until done.
  • When meat is done, place on large cookie sheet for cooling.
  • Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water.
  • Place meat on tray and cool.
  • Remove all fat and bones.
  • Dice remaining meat, skin and soft gristle.
  • Add diced meat to strained water.
  • Bring to full boil and reduce to very slow simmer.
  • Add salt to taste at this time.
  • Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer.
  • Mixture is set when it is the consistency of jello.
  • Add vinegar and nutmeg and remove from heat.
  • Ladle into bread pans making sure to distribute meat evenly.
  • Fill pans no more than 3/4 full.
  • Leave at room temperature until cool then refrigerate overnight.
  • Next day, unmold onto plastic wrap and double wrap in foil.
  • refrigerate until ready to use.
  • To serve, remove any fat from top of loaves and cut into chunks.
  • Some prefer more vinegar and salt added at this time.
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