hog head cheese

I've never made it but always wanted to because I'll eat the hell out of it. I'm sure these guys will steer you in the right direction soon.

I'll post a recipe tonight ,if possible, or soon afterward that you can use as a guide. Tip, wait until it cools off and you can make a big batch in the back yard.

Mmmm butt cheese

Try thiis..all ingredients approximate as I measure nothing.
Hogs Head Cheese:
Ingredients:
2 Boston butt roasts
4 pigs feet
4 pig's ears
4 bay leaves
1 onion,diced
4 cloves garlic
2 sticks celery,chopped
1 cup vinegar
water to cover
Method for first cooking:
Bing all ingredients to a rapid boil.Reducece to a simmer and cook 2 hours until the meat is about to fall off the bone.Remove the meat from the pot, cool, and debone . Chop meat into 1 inch chunks and refrigerate.Continue to reduce broth to 1/4 volume over medium heat. Cool over night, skim and discard fat from gelatin the next day,

Second cooking:
New ingredients:
1 onion,diced
1 bell pepper,diced
2 stalks celery,chopped
4 cloves garlic,crushed
4 jalapeno peppers, chopped
1 bunch green onions
1 bunch parsley
1 large jar stuffed green olives, sliced
2 small jars pimentos
salt and pepper to taste(I use Tony's)
1 T. each dried Thyme, Oregano, and Basil
1/4 cup each Worcesteshire sauce and lemon juice
resrved meat and stock
2 packets of gelatin
Method:
Ad meat and gelatin to the pot with all chopped vegetables. Cook until most liquid is gone, stirring often to prevent sticking. Add all other ingredients and cook until the mixture is very thick and most liquid is evaporated.Pour into bowls or loaf pans and cool overnight.
Tips: It's a two day job. Use cold weather. Taste along the way....add more seasoning than you think you'll need. Dice the ends of the ears and add back to the second cooking.Nice texture and appearance.Adjust everything to your taste. I do this for Christmas gifts each year for those who love it.

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If I wasn't concerned about making it, what would be the best place to buy head cheese aroung Denham?

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make the drive to Jerry Lee's, you won't be dissappointed, go ahead and get some boudin there too

they are from plaucheville area and it's suburbs. they are really good cooks.

i just want my head cheese to be better with some extra tips and ideas.