Hog Head Cheese

This is a recipe that has been passed down in my family. My wife’s family now asks for it whenever we see them. My mom used hog should at times but it just is not the same. The meat with the best taste comes from the areas next to the bones. That is why ribs and T-bones are so good, also why traditional chicken wing are so much better than bone less ones. I have not found any other head cheese recipes like this one.

Difficulty: Intermediate

Servings: 25+

Ingredients

5Lbs Broth [Saved from first cooking head]
6Lbs ground meat
2 Hand fulls of salt [ or to your liking]
1 tsp pepper to taste
4 cups pin oats [ 1 1/2 pounds ]
3 cups quick rolled oats
1/2 cup flour [to thicken & make brown, nice when fried]

Directions

Shin and clean hog head, Cut up to fit in pressure cooker. I remove the brains and eyes. Eat the brains by themselves. Cover meat with water, Cook the meat in pressure cooker 60 min. at 15 Lbs pressure. When the pressure goes down, take the meat out to cool. When cold, bone and grind. Put pin oats in broth with salt and pepper, Bring to a boil and stir often. Let cook until oats are partially cooked then add your ground head meat and let come to a boil again. Add quick oats and let cook till done then add flour and let cook through. Place in pans and let cool. I then freeze, frying when wanting to eat.

Categories: Pork

Submitted by: leonard-jr on January 23, 2014