Preparing Head Cheese Souse
Head cheese is a home-style product which developed as a
means to use all of the variety meat generated by home slaughter instead of wasting the leftover products. Many people
like it as a luncheon meat or a snack item.
- 10 lbs. head meats, tongue, heart, feet or other meats
- (1 cup) 6 oz. fresh onions
- (5 oz.) 5 oz. cider vinegar (5%)
- (5 Tbs.) 2.4 oz. salt
- (2 1/2 Tbs.) 0.8 oz. white pepper
- (2 Tbs.) 0.35 oz. marjoram
- (1 1/2 Tbs.) 0.6 oz. sugar
- (1 1/2 tsp.) 0.1 oz. black pepper to taste (if desired)
- (1 cup) 3.0 oz. chopped pickle (optional)
- Grinder with 1/4" Plate
- Large enough area for preparing Meats
- Sharp knives (Butcher)
- Large Bucket
- Large Pot
- Clean head thoroughly, removing all hair and scruff; skin
out snout and lower jaw and remove jaw bones.
- Cut remaining portion of head
into large pieces and place in large container for cooking.
- The tongue, heart
and feet (properly cleaned) may also be included if desired.
- Cook until the
bones can be easily removed, drain and save broth.
- Debone and grind meat
through ¼-inch plate.
- Large pieces may be cut into squares instead of grinding.
- Chop or grind onions and add with vinegar and spices to ground meat.
thoroughly and add back cooking broth to make a slurry.
- Fill into containers of
desired size and shape and chill. Resulting product is usually served cold.
- Keep refrigerated.