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Recipe Head Cheese (Pork)
Home Cooking Recipes
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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