My dear sweet Sistah-in- Law (Tootie) made me some hog head cheese. Today I am going to make Hog Head Cheese. Professionally hog head cheese is a meat jelly or a terrine.
HOG HEAD CHEESE
This is my rendition of Tootie’s hog head cheese. I do not use the hog head. I use the most delicate and tasty parts of the hog. 3 pounds pork neck bone, 5 pig feet, 7 pig ears, 2 envelopes onion soup mix, 3 cups diced yellow onions, 1 cups diced celery, 1/4 cup diced red bell pepper, 1/2 cup diced flat leaf parsley, 2 teaspoons dried thyme, 3 tablespoons dried sage, 1 tablespoon pickling spice, 2 tablespoons dill pickle relish, 2 whole cloves, 6 garlic cloves, 4 green onion
s, 1 1/4 cup grated carrots, 1/4 cup whole peppercorns, 1/8 cup apple cider vinegar, 1/2 cup white vinegar, 1/8 cup Louisiana hot sauce, 1 teaspoon dried basil, 1 teaspoon allspice, 3 tablespoon seasoning salt, 4 bay leaves, 1 tablespoons red pepper flakes, 1 tablespoon black pepper, 4 cups chicken stock, 4 cups water.
The liquid, stock and water should cover the meat by 3-4 inches. Bring to boil, turn down heat o a simmer and cook until your meat is tender and falling off the bone. Periodically skim off grease and scum that comes to the top of the pot. DO NOT SKIP THIS STEP. Take the meat out of the pot. Allow the meat to cool. With your hands remove the meat from the bones and cut into bite size pieces. Discard about a third of the fat. Thinly, very thinly slice the ears, then cut into 1/2 inch pieces. Strain the stock. Return the stock to the stove and turn the heat to a simmer. Measure the meat and measure the stock, the portion should be 2 parts meat to 1 part stock. The consistency should like a thick stew, meatloaf or a pot of grits. Mix together and taste. Your cheese should be over seasoned, cold food always needs more seasoning than hot food. Pour into a 9 x 13 pan. Refrigerate until firm, this process takes about 3 1/2 – 4 hours.