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Message
Hog Head Cheese
Posted on 7/21/14 at 7:02 pm
Posted on 7/21/14 at 7:02 pm
For those of you who have had hog head cheese, how would you describe the taste? I'm curious about it and wanted some opinions on it to see if it's something I might like.
10
Posted on 7/21/14 at 7:09 pm to SaintlyTiger88
Like pork shoulder, spices, and pectin?
That's all it is that you're going to find in grocery stores. It's tasty on some crackers. I'm a fan
That's all it is that you're going to find in grocery stores. It's tasty on some crackers. I'm a fan
Posted on 7/21/14 at 7:10 pm to SaintlyTiger88
gelatinous essence of boudin.
Posted on 7/21/14 at 7:10 pm to SaintlyTiger88
A good "hot" hog head cheese sliced, then soaked in vinegar, topping a Club cracker washed down with a cold beer is a tasty treat from heaven.
Posted on 7/21/14 at 7:11 pm to SaintlyTiger88
where ya at? wanna taste of otis&geauxts back yard, out by the pool productions?
Posted on 7/21/14 at 7:13 pm to SaintlyTiger88
heaven
Posted on 7/21/14 at 7:26 pm to Ole Geauxt
give it a couple hours to set up on a cold winters night, out by otis's cement pond. bring some in and bust out the moonshine and saltines.
Posted on 7/21/14 at 7:35 pm to Ole Geauxt
I would destroy that
Posted on 7/21/14 at 7:42 pm to SaintlyTiger88
And what exactly is it made out of? I've had it before, but not really a fan of the gelatin texture...
Posted on 7/21/14 at 7:53 pm to RonFNSwanson
Gelatin boudin is actually a pretty good description. Personally I love the stuff
Posted on 7/21/14 at 7:59 pm to RonFNSwanson
HOGSHEAD CHEESE
STEP ONE
2 LBS PIG SKIN
5 LBS SMOKED HAM HOCKS
1 LARGE ONION- CHOPPED
4 CARROTS- CHOPPED
4 CELERY STALKS- CHOPPED
2T CHOPPED GARLIC
3 BAY LEAVES
WATER TO COVER
PUT ABOVE INGREDIENTS IN A POT AND BOIL COVERED UNTIL MEAT IS FALLING OFF THE BONE, APPROXIMATELY 2 HOURS. REMOVE HAM HOCKS AND SKIN AND SET ASIDE TO COOL. STRAIN LIQUID AND DISCARD THE VEGETABLES. RETURN THE LIQUID TO THE HEAT UNCOVERED TO REDUCE TO APPROXIMATELY 6 CUPS, AND SET ASIDE. BE SURE TO SKIM THE FAT AND SCUM LAYER OFF OF THE TOP OF THE STOCK SEVERAL TIMES DURING THE REDUCTION PROCESS. REMOVE HAM HOCK MEAT AND SKIN FROM THE BONES AND DISCARD THE BONES. RUN THE MEAT AND ALL SKIN THROUGH A MEAT GRINDER WITH A 3/8” DIE AND SET THE MIXTURE ASIDE.
STEP TWO
6 LBS PORK TEMPLE MEAT
16 OZ GUIDRY'S CREOLE SEASONING MIX- CHOPPED VERY FINE IN A FOOD PROCESSOR
4T TONY CHACHERE’S SEASONING
1t GROUND OREGANO
1t GROUND SAGE
1t GROUND THYME
½ t GROUND ROSEMARY
½ t GROUND CUMIN
1t GROUND BASIL
1T GROUND BLACK PEPPER
1T WHITE PEPPER
2T CAYENNE PEPPER
2T SMOKED PAPRIKA
2T GARLIC POWDER
½ t GROUND MUSTARD POWDER
1T KOSHER SALT
3T WORCHESTERSHIRE SAUCE
1C WHITE VINEGAR
½ C LEMON JUICE
1t LIQUID CRAB BOIL
3T HAM SOUP BASE PASTE
2T LOUISIANA HOT SAUCE
1T DAVE’S TEMPORARY INSANITY SAUCE
2 BUNCHES OF GREEN ONIONS- CHOPPED VERY FINE IN A FOOD PROCESSOR
2 BUNCHES OF PARSLEY- CHOPPED VERY FINE IN A FOOD PROCESSOR
GRIND PORK TEMPLE MEAT IN A MEAT GRINDER WITH A 5/8” DIE. COMBINE GROUND TEMPLE MEAT WITH CREOLE SEASONING MIX IN A POT AND BROWN THE MEAT. ADD THE GROUND HAM HOCKS AND SKIN FROM STEP ONE TO THE BROWNED MEAT MIXTURE AND CONTINUE COOKING. ADD ALL REMAINING INGREDIENTS EXCEPT THE FINAL TWO INGREDIENTS ON THE LIST. ADD RESERVED STOCK FROM STEP ONE AND BRING UP TO HEAT. ADD THE GREEN ONIONS AND PARSLEY AND COOK FOR ANOTHER TWO MINUTES. REMOVE FROM HEAT. DIVIDE MIXTURE INTO PANS. COVER WITH FOIL OR PLASTIC WRAP, AND REFRIGERATE UNTIL SET.
STEP ONE
2 LBS PIG SKIN
5 LBS SMOKED HAM HOCKS
1 LARGE ONION- CHOPPED
4 CARROTS- CHOPPED
4 CELERY STALKS- CHOPPED
2T CHOPPED GARLIC
3 BAY LEAVES
WATER TO COVER
PUT ABOVE INGREDIENTS IN A POT AND BOIL COVERED UNTIL MEAT IS FALLING OFF THE BONE, APPROXIMATELY 2 HOURS. REMOVE HAM HOCKS AND SKIN AND SET ASIDE TO COOL. STRAIN LIQUID AND DISCARD THE VEGETABLES. RETURN THE LIQUID TO THE HEAT UNCOVERED TO REDUCE TO APPROXIMATELY 6 CUPS, AND SET ASIDE. BE SURE TO SKIM THE FAT AND SCUM LAYER OFF OF THE TOP OF THE STOCK SEVERAL TIMES DURING THE REDUCTION PROCESS. REMOVE HAM HOCK MEAT AND SKIN FROM THE BONES AND DISCARD THE BONES. RUN THE MEAT AND ALL SKIN THROUGH A MEAT GRINDER WITH A 3/8” DIE AND SET THE MIXTURE ASIDE.
STEP TWO
6 LBS PORK TEMPLE MEAT
16 OZ GUIDRY'S CREOLE SEASONING MIX- CHOPPED VERY FINE IN A FOOD PROCESSOR
4T TONY CHACHERE’S SEASONING
1t GROUND OREGANO
1t GROUND SAGE
1t GROUND THYME
½ t GROUND ROSEMARY
½ t GROUND CUMIN
1t GROUND BASIL
1T GROUND BLACK PEPPER
1T WHITE PEPPER
2T CAYENNE PEPPER
2T SMOKED PAPRIKA
2T GARLIC POWDER
½ t GROUND MUSTARD POWDER
1T KOSHER SALT
3T WORCHESTERSHIRE SAUCE
1C WHITE VINEGAR
½ C LEMON JUICE
1t LIQUID CRAB BOIL
3T HAM SOUP BASE PASTE
2T LOUISIANA HOT SAUCE
1T DAVE’S TEMPORARY INSANITY SAUCE
2 BUNCHES OF GREEN ONIONS- CHOPPED VERY FINE IN A FOOD PROCESSOR
2 BUNCHES OF PARSLEY- CHOPPED VERY FINE IN A FOOD PROCESSOR
GRIND PORK TEMPLE MEAT IN A MEAT GRINDER WITH A 5/8” DIE. COMBINE GROUND TEMPLE MEAT WITH CREOLE SEASONING MIX IN A POT AND BROWN THE MEAT. ADD THE GROUND HAM HOCKS AND SKIN FROM STEP ONE TO THE BROWNED MEAT MIXTURE AND CONTINUE COOKING. ADD ALL REMAINING INGREDIENTS EXCEPT THE FINAL TWO INGREDIENTS ON THE LIST. ADD RESERVED STOCK FROM STEP ONE AND BRING UP TO HEAT. ADD THE GREEN ONIONS AND PARSLEY AND COOK FOR ANOTHER TWO MINUTES. REMOVE FROM HEAT. DIVIDE MIXTURE INTO PANS. COVER WITH FOIL OR PLASTIC WRAP, AND REFRIGERATE UNTIL SET.
Posted on 7/21/14 at 7:59 pm to SaintlyTiger88
One of my favorite foods. Dammit now I want some.
Posted on 7/21/14 at 8:04 pm to GEAUXT
I bought some at Kartchner's in Krotz Springs a while back. It was not gelatinous, as all others have been, but the meat fibers were compact enough to allow thin slices. Spicy and good.
Posted on 7/21/14 at 8:07 pm to RonFNSwanson
Like savory jello.
Nice cool Autumn morning, sitting on the tailgate in the field watching the cows and doves, a sleeve of saltines, a stick or two of boudin, a chunk of hog head cheese in butcher paper, an old Buck knife and a steaming hot cup of Community Dark Roast.
I hate July.
Nice cool Autumn morning, sitting on the tailgate in the field watching the cows and doves, a sleeve of saltines, a stick or two of boudin, a chunk of hog head cheese in butcher paper, an old Buck knife and a steaming hot cup of Community Dark Roast.
I hate July.
Posted on 7/21/14 at 8:37 pm to Martini
Man you are right. Just reading this makes me want to go get some now but the grocery store brands ain't that great.
Amazing the people I know won't even try it just because of the name. Don't know what they are missing.
Amazing the people I know won't even try it just because of the name. Don't know what they are missing.
Posted on 7/21/14 at 8:39 pm to foj1981
I wish I knew of a decent source nearby. I could go for a pound or ten
Posted on 7/21/14 at 8:41 pm to LoneStarTiger
From what I'm seeing, it sounds like something definitely worth trying!! :-)
Posted on 7/21/14 at 8:58 pm to LoneStarTiger
Make it. Not hard. Just takes a little time and effort. Here's our recipe from the RT above. It's more of a guide than a recipe.
Hogs Head Cheese
Ingredients:
2 Boston butt roasts
4 pigs’ feet
4 pigs’ ears
4 bay leaves
1 onion, diced
8 cloves garlic
2 sticks celery, chopped
1 cup vinegar
water to cover
Method for first cooking:
Bing all ingredients to a rapid boil. Reduce 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:
2onion,diced
1 bell pepper, diced
4 stalks celery, chopped
4 cloves garlic, crushed
6 jalapeno peppers, chopped
2 bunches green onions
1 bunch parsley
2 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 Worcestershire sauce and lemon juice
reserved meat and stock
2 packets of gelatin
Method:
Add 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.
Hogs Head Cheese
Ingredients:
2 Boston butt roasts
4 pigs’ feet
4 pigs’ ears
4 bay leaves
1 onion, diced
8 cloves garlic
2 sticks celery, chopped
1 cup vinegar
water to cover
Method for first cooking:
Bing all ingredients to a rapid boil. Reduce 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:
2onion,diced
1 bell pepper, diced
4 stalks celery, chopped
4 cloves garlic, crushed
6 jalapeno peppers, chopped
2 bunches green onions
1 bunch parsley
2 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 Worcestershire sauce and lemon juice
reserved meat and stock
2 packets of gelatin
Method:
Add 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.
This post was edited on 7/21/14 at 9:01 pm
Posted on 7/21/14 at 8:59 pm to puse01
kinda like this?
Posted on 7/21/14 at 9:03 pm to Ole Geauxt
You go, Geauxt. 
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