Anybody else like it? Son and me butchered a hog over the weekend. Got bacon and hams curing in a fridge. Sausage came out good too.

Keep the ham, bacon and sausage. Put that stuff down a dirt hole!

Hear that kind of stuff alot EJ. But most people who try it like it

been a long time since I had any

I roast the heads now and eat the jowel meat and such that way

Looks good to me!

MMM that looks like a batch of smear bait I made recently.

Nevah Had it...

Love it

Make a sandwich out of it between 2 moldy slices of bread, coat it with horseradish, and season it with Copenhagen. Good stuff.


If you left a beach towel to mildew is a dry back, like it before the first bite. It's like salt before Tequila I'm tellin ya!

Danny
How does a guy make it? Heard about it because tnever tried it.

I grew up in an old-fashioned extended German, Swiss, and English family. The elders in the families knew the old ways of existing and subsisting by farming, raising animals, and growing a huge garden. As a kid, I enjoyed Souse, Head Cheese, and Scrapple. It was delicious! Usually had it for lunch or dinner with some of the great old folks. Eventually I learned the ingredients and lost my taste for it.
They made it in loaf pans, but none of what they made looked like your loaf.

Nate, its a process. There sre you tube videos

I like it now and again, not as a steady diet tho.

Haven't had any home made since my mother in-law passed. I did have some this spring made by local meat processor. That you got there looks pretty good to me. Is it actually what they call head cheese or is it souse? I guess I never knew there was a difference until I was going to make it myself and started asking questions. What my mother-in-law and grandma made was souse. It has vinegar in it and I guess head cheese doesn't?? Either way both are in the done in bone jell. And not much difference other than who is making it and what they put in it.

Mac

Is it similar to Pon Hoss? Not sure on the spelling.

I put in the head including the skinned tongue minus the bone and teeth. Heart liver kidneys. Celery onion bell pepper and poblano chilis. Salt pepper Old Bay seasoning and 3 boxs of unflavored gelatin to make sure it set up good.

Added cayenne too and garlic

Danny done like that it is what I'm told is true head cheese. Souse has the vinegar and I know that at least my grandma and mother in-law never used any organ meat. My mother in-law used to make me some pickled heart that was done similar to the pork Souse. Is actually only time I saved deer hearts was for her to make that for me.
That she usually made with beef heart though not pork.

Mac

Ours was just the head,no organ meat as we ate those separate

I like it too Danny. Grandfather use to make it around the holidays