Curing & Smoking
Head Cheese (Souse)
Head cheese is a home-style product which developed as a means to use all of the variety meat generated by home slaughter. Many people like it as a luncheon meat or a snack item.
- 10 lbs. head meats, tongue, heart, feet or other meats
- (1 cup) 6 oz. fresh onions
- (5 oz.) 5 oz. cider vinegar (5%)
- (5 Tbs.) 2.4 oz. salt
- (2 1/2 Tbs.) 0.8 oz. white pepper
- (2 Tbs.) 0.35 oz. marjoram
- (1 1/2 Tbs.) 0.6 oz. sugar
- (1 1/2 tsp.) 0.1 oz. black pepper to taste (if desired)
- (1 cup) 3.0 oz. chopped pickle (optional)
Clean head thoroughly, removing all hair and scruff; skin out snout and lower jaw and remove jaw bones. Cut remaining portion of head into large pieces and place in large container for cooking. The tongue, heart and feet (properly cleaned) may also be included if desired. Cook until the bones can be easily removed, drain and save broth. Debone and grind meat through ¼-inch plate. Large pieces may be cut into squares instead of grinding. Chop or grind onions and add with vinegar and spices to ground meat. Mix thoroughly and add back cooking broth to make a slurry. Fill into containers of desired size and shape and chill. Resulting product is usually served cold. Keep refrigerated.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.
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