Woke up and my uncle and some of the guy he run construction with at our making hoghead cheese

My uncle used to make that when we butchered hogs never did care for it.

Dang Wolfie. I'd like to try a hunk of that see if it taste like my grandmother made. Although I don't recall her grinding anything. Was pretty much chopped or pulled if I recall.

Mac

My mother made that when I was a young kid did NOT like it something about meat that is stretchy and jiggles.

So just found out my wife has no clue what hog head cheese is

… I love hoghead cheese…. Send me a loaf of that Mississippi colored style to try

… bet it’s good

I have no clue either

Every year at butchering time when I was young we would come home from my grandad’s with two hogs heads. Ma said she always used grandma’s recipe and I ain’t bs’ing anyone, I’ve never tasted head cheese as good as what those two women made!! Richer than the dickins and the texture was pull-apart solid but not a crumble, no jiggling, jello headcheese from their recipe!!

Never seen anyone use a grinder to make it,,,,,,,, interesting

I’m use the the pulled or chunk type also, did they remove the brains and jowls first?

We cook our heads down and grind similar. We add a lobe of liver per head. So it’s called liver sausage around here. Gets oats and a bunch of spices. Stuff into cotton sacks and freeze. We cook it in a frying pan and put it over molasses covered toast. I really like it.

That on a cracker and you got it made.

Funny thing is I don't really like the stuff.ill eat it but egh. Supposed to be doing cracklings tomorrow at a church but got other things to do. That being said they want to record the next time they dona hog killing from start to finish and everyone wants me to bring my friends.

Forget the other things and eat the cracklins.

You are lucky that you are not German then,,,,,

Blood grit
Blood pudding…..
Brined brains……….
Blood tounge……

I used to work in a deli and I was convinced all of our customers ordering this were being deformed by it

My dad always puts the feet in it, also.never ground anything. I sure miss it and him too.

Looks similar to the way I make venison scrapple with the boiling of the meat off the bones. I pull the fat off the top of the boiling liquid after it has cooled and toss it though. Deer fat/tallow isn't that tasty. So I have to add buckwheat flour and cornmeal as binders in the absence of fat.

I never tried hog's head cheese but it looks lie it would be good.

What flavorings are you's putting in it (salt, pepper, etc.)?