Welcome, gourmet enthusiasts! Today, I'll be guiding you through the process of creating an authentic Hog Head Cheese, drawing inspiration from the expertise of 2 Guys & A Cooler. In this journey, we'll unlock the secrets to crafting a head cheese that not only captivates the eye but delights the palate with rich, hearty flavors. Join me as we dive into this culinary adventure.
Ingredients:
- Half a cleaned, deboned hog head (eyes removed, snout intact)
- 1 pig foot (trotter with hock, sliced by your butcher)
- 1/2 lb pork back fat (optional, for texture)
- 1 lb meaty pork shoulder (rich in connective tissue)
- Curing Ingredients:
- Cure No. 1
- Bay leaves
- Salt
- Black pepper
- Red pepper flakes
- Garlic cloves
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Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours (not including curing time)
Equipment: Cutting board, kitchen knife, torch, vacuum sealed bag or ziploc bag, cheesecloth, stockpot, refrigerator
Servings: 10-12
Detailed Instructions:
1. Begin by cutting your pork shoulder, back fat, and prepared hog head into one-inch cubes. Set them aside in separate bowls.
2. To process the pig foot, cut it down the middle to separate it into two pieces. If you did not acquire pre-sliced pig feet, you may need a larger pot, and increase the curing time to one week instead of a few days.
3. For the hog head, separate the skin and cartilage from the meat. Use a torch to burn off any residual hair and scrape the skin clean. Cut the jowl and tongue into one-inch cubes. Leave the membrane on the tongue; it will be easier to remove after cooking.
4. It's now time to cure the meat. Combine cure number one, bay leaf, salt, pepper, pepper flakes, and minced garlic. Mix with your cubed meats. Place the mixture into a vacuum-sealed or ziploc bag, removing air as you seal it.
5. Store the sealed bag in the refrigerator. If cut into one-inch pieces, the meat will cure in two to three days.
Cooking Process:
1. Once the meat is cured, after two to three days, it should have turned visibly pinker and become aromatic.
2. Prepare your stockpot. Wrap the hock and trotter in cheesecloth—this makes for easy removal later.
3. Place all the cured meats into the stockpot. Add water to cover the meat by a couple of inches.
4. Bring the pot to a simmer, not a rolling boil, which could make the meat tough. Skim off any foam or impurities that rise to the top during the first few minutes of simmering.
5. Continue to cook on a gentle simmer for four hours, checking occasionally to ensure the water level remains constant. Add more hot water as necessary.
6. After cooking, allow the mixture to cool slightly. Remove the tongue and peel off the membrane.
7. Strain the meat and reserve the stock. You'll use this gelatin-rich liquid to set the head cheese.
8. While the meat is still warm, mix it to distribute the different textures evenly, and then pack your meat into a loaf pan or terrine mold.
9. Pour enough of the reserved stock over the meat to cover, then refrigerate until the stock has solidified, turning your mixture into head cheese.
10. Slice and serve cold, with a side of sharp mustard or horseradish and crusty bread.
Cooking Tips: Keeping the heat at a gentle simmer is crucial for a tender head cheese. Wrapping bones in cheesecloth simplifies the cleaning process.
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This recipe was created by observing the methods and techniques described by 2 Guys & A Cooler on their YouTube channel, which can be found at https://www.youtube.com/@2guysandacooler
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Hashtags: #hogheadcheese #artisanfood #rusticrecipe #culinaryheritage #charcuterie #2guysandacooler #chatgpt
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