| This is the time of year when head cheese | | | | water. At this time we usually put the heart in the |
| seems to be popular. We always have it around | | | | pot too. Bring the water to a boil and cook until |
| the holidays. Most of the stuff found in | | | | the meat falls off the bones. Let cool until it is |
| supermarkets does not compare to the home | | | | cool enough to handle and pick all meat from the |
| made kind. Most store bought is too gelatinous for | | | | bones. Strain the broth and measure 2-quarts. |
| my taste. Probably because the list of ingredients | | | | Next chop the meat into small pieces, there |
| includes gelatin. There is no gelatin in home made | | | | should be about six pounds. Put the meat into a |
| head cheese. All that is needed is a hog's head, | | | | clean pot with the 2-quarts of broth. Add |
| water and spices. | | | | 3-tablespoons salt, 4-teaspoons black pepper, |
| To make head cheese, clean the hog's head by | | | | 3-teaspoons red pepper, 2-1/2-teaspoons allspice |
| removing the snout, eyes, ears, brains and all the | | | | and 3-teaspoons cloves. Mix together well and |
| skin. Trim away all the fat from the head and cut | | | | bring to a boil. Simmer for 1/2-hour. Cool slightly |
| it into four pieces. Place in a crock or enamel | | | | and pour into pans. I use either 9x13-inch pans or |
| container. Cover with a solution of 1/2-cup canning | | | | loaf pans. Refrigerate overnight before slicing. |
| salt to 1-gallon water. Make sure the pieces are | | | | I like head cheese sliced thin on a piece of rye |
| completely covered. Let it soak for 5-hours to | | | | bread with yellow mustard and raw onion. |
| draw out all the blood. | | | | Yummy. If there is any left it can be frozen. Now, |
| Next drain the salt solution and rinse several times | | | | on to the pig's feet. |
| with clear water. Place in large pot and cover with | | | | |