Put the meat in a large kettle and cover with water then cook at a simmering temperature for 2 or 3 hours until the meat is very tender. The meat is then taken from the liquid and separated from the bones. Cut the meat into about 1/2 inch cubes. Add the seasonings and measure 4 lbs. of the liquid in which the meat was cooked (meat stock) and add this. Mix the whole thing thoroughly with your hands until the seasonings are properly worked into the meat. The meat is then put into hog paunches or beef straight and laid out to cool. They may be pressed by laying a weighted board over them. If you prefer you may place the headcheese in bowls or bread pans.
This has to be eaten fairly soon as it is a fresh meat product. It would keep several months frozen.
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