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#3548782 - 01/16/14 09:45 AM Re: Headcheese from start to finish [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12541
Loc: Tennessee

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Poser
 Originally Posted By: Deck78
done good man! I am impressed. I saw some really awesome hay hooks at an antique mall the other day. they would work real good for working that piggy head


Yeah, those would be perfect! I admit to not thinking through how exactly we were going to get a boiling hot, 15 lbs hogs head full submerged in 30 quarts of boiling hot stock, out of a 50 qt pot. Tongs were useless.


Might I suggest using mechanics wire and making a sling (under/around) the entire head, leave a loop at the top to be able to grab onto after it is cooked. Then just snip to wire off afterwards.

OR

Would the head fit into the strainer basket that comes with most turkey fryers? The one I have is rather large and I think it would fit.

Just some thoughts

FDXX75


Either of those are excellent ideas. -forgot about that mistake (getting the steaming hot head out of the pot that, with the liquid & head, probably weighed 40 lbs, was no easy task).
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Wild & crazy, can't be stopped. Only the strong will survive.

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#3548785 - 01/16/14 09:46 AM Re: Headcheese from start to finish [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12541
Loc: Tennessee

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 Originally Posted By: WMAn


I think the only real rules for headcheese are cooked pork chopped up and molded in gelatin. Right?


Yep.
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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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#3548837 - 01/16/14 10:30 AM Re: Headcheese from start to finish [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 715
Loc: hipster hollow

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 Originally Posted By: Poser
 Originally Posted By: WMAn


I think the only real rules for headcheese are cooked pork chopped up and molded in gelatin. Right?


Yep.


I just put 2 really tasty piglets in the barn to feed out through next winter. We have fenced off a couple of acres of forest that is loaded with nut bearing trees and these piggies are designed to grow slow on what the forest can provide. I will be in to some trades this winter so get your thinkin cap on for what you will want and what we will trade for it.
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#3549035 - 01/16/14 12:53 PM Re: Headcheese from start to finish [Re: Deck78]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1360
Loc: Cleveland & Bedford CO

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Do yourself a favor and get a set of PVC food handling gloves. They are worth their weight in gold, I swear. http://store.thebbqguru.com/weborderentry/Food%20Handling%20Gloves%20PVC
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#3549039 - 01/16/14 12:57 PM Re: Headcheese from start to finish [Re: FULLDRAWXX75]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1360
Loc: Cleveland & Bedford CO

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I'm always intrigued by these projects, even if its just not for me.
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#3550592 - 01/17/14 02:49 PM Re: Headcheese from start to finish [Re: TheRealSpurhunter]
Big Pop
Spike


Registered: 01/06/13
Posts: 43
Loc: East TN

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I watched Meateater last night and he and another fellow made headcheese, etc. on the show from a Florida wild hog. Reminded me of your post here. Even made his own casing for sausage from the small intestines (I think...). It all looked good!
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#3557273 - 01/22/14 04:14 PM Re: Headcheese from start to finish [Re: Deck78]
Brisco Darlin
10 Point


Registered: 04/24/12
Posts: 2936
Loc: East Tn.

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man that looks good. my grandmaw used to make it and i love it .
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#3564569 - 01/28/14 10:26 AM Re: Headcheese from start to finish [Re: Brisco Darlin]
BigAl
16 Point


Registered: 07/31/01
Posts: 19069
Loc: Fayette County, TN US

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My first inclination is to ask why? But I guess I shouldn't knock it until I've tried it.
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#3564605 - 01/28/14 10:59 AM Re: Headcheese from start to finish [Re: BigAl]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12541
Loc: Tennessee

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 Originally Posted By: BigAl
My first inclination is to ask why? But I guess I shouldn't knock it until I've tried it.


Traditonally speaking, its about not wasting any part of the animal. You have eaten hotdogs before, right?


Edited by Poser (01/28/14 11:25 AM)
_________________________
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

Top
#3566699 - 01/29/14 03:05 PM Re: Headcheese from start to finish [Re: Poser]
BigAl
16 Point


Registered: 07/31/01
Posts: 19069
Loc: Fayette County, TN US

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 Originally Posted By: Poser
 Originally Posted By: BigAl
My first inclination is to ask why? But I guess I shouldn't knock it until I've tried it.


Traditonally speaking, its about not wasting any part of the animal. You have eaten hotdogs before, right?

Many times. And bologna and pork brains.
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