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#3302172 - 07/25/13 06:44 PM Re: Headcheese from start to finish [Re: Poser]
Wobblyshot1
8 Point


Registered: 10/13/10
Posts: 1169
Loc: Rutherford County

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Looks good Poser.

I would surely like to give that a try.
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#3302345 - 07/25/13 09:29 PM Re: Headcheese from start to finish [Re: Wobblyshot1]
diamond hunter
6 Point


Registered: 09/16/12
Posts: 731
Loc: Goodlettsville Tennessee USA

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You are one sick person but I love it.
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#3302505 - 07/26/13 06:37 AM Re: Headcheese from start to finish [Re: Poser]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6578
Loc: west tenn.

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Would there be enough room for Elmer if you got a colander type pot with a handle that would fit in the big pot? I have one for my 40 qt pot and it makes little work of removing boiled whole country hams from the hot water.
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#3302568 - 07/26/13 07:47 AM Re: Headcheese from start to finish [Re: Hawk]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: Hawk
Would there be enough room for Elmer if you got a colander type pot with a handle that would fit in the big pot? I have one for my 40 qt pot and it makes little work of removing boiled whole country hams from the hot water.


That's a good idea. I could get a 40 qt colander.
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#3303058 - 07/26/13 02:47 PM Re: Headcheese from start to finish [Re: Poser]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

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 Originally Posted By: Poser
 Originally Posted By: Hawk
Would there be enough room for Elmer if you got a colander type pot with a handle that would fit in the big pot? I have one for my 40 qt pot and it makes little work of removing boiled whole country hams from the hot water.


That's a good idea. I could get a 40 qt colander.


Don't know if it's a 40 qt...but I have two big inserts at the river that I know you can fit a hog head in. I'll check if I go up there this weekend.
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#3303330 - 07/26/13 08:07 PM Re: Headcheese from start to finish [Re: BuckWild]
Bone Collector
14 Point


Registered: 09/09/09
Posts: 8808
Loc: Murfreesboro, TN

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do you eat that kinda like a cold cut of sorts? looks interesting. I definitely try it.
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#3303430 - 07/26/13 09:46 PM Re: Headcheese from start to finish [Re: Bone Collector]
RUGER Administrator
Mouse Killa
Non-Typical


Registered: 11/19/99
Posts: 4104874
Loc: TN

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 Originally Posted By: Bone Collector
do you eat that kinda like a cold cut of sorts? looks interesting. I definitely try it.


Straight out of the fridge, on saltines with some pepper and hot sauce. MMMMM
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#3303479 - 07/26/13 10:39 PM Re: Headcheese from start to finish [Re: RUGER]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: RUGER
 Originally Posted By: Bone Collector
do you eat that kinda like a cold cut of sorts? looks interesting. I definitely try it.


Straight out of the fridge, on saltines with some pepper and hot sauce. MMMMM


^ This man knows what he's talking about.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3303608 - 07/27/13 07:53 AM Re: Headcheese from start to finish [Re: Poser]
RUGER Administrator
Mouse Killa
Non-Typical


Registered: 11/19/99
Posts: 4104874
Loc: TN

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\:D

I might not can cook but I do know how to eat. \:D
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#3305370 - 07/29/13 01:04 PM Re: Headcheese from start to finish [Re: RUGER]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6419
Loc: Shelby County, TN

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Very cool. What did the head weigh? Some BIAB brewers use 5gal paint strainer bags to contain 25+ grain bills to steep grain...no problems with bags breaking. That might be an option(and cheap)
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