How to Make Head Cheese: A Step-by-Step Guide
Head cheese, also known as brawn, is a type of canned or cured meat that’s made from the meat on a pig’s head or feet. It’s often served as a cold cut, sliced thin and used in sandwiches, salads, or as a topping for crackers. Making head cheese is a bit of a process, but with this guide, you’ll be able to create your own delicious homemade version.
Ingredients and Equipment
Before you start, make sure you have the following ingredients and equipment:
- Head or feet of pork, or a combination of the two
- Pickling spices (coriander seeds, caraway seeds, mustard seeds, and black peppercorns)
- Pickling liquid (a mixture of vinegar, salt, and water)
- Casings (optional, but recommended for a traditional head cheese look)
- Large stockpot
- Forks and knives for tearing the meat
- Colander or strainer
- Cannabis or cheesecloth for wrapping the mixture
- Cool, dry place for letting the head cheese set and cure
Step-by-Step Instructions
Now that you have your ingredients and equipment, it’s time to start making the head cheese.
Section 1: Cleaning and Breaking Down the Head or Feet
- Rinse the head or feet under cold running water, then pat them dry with paper towels.
- Remove the eyes, ears, and snout, as well as any excess meat and fat.
- Break down the head or feet into smaller sections, such as the head, ears, and tail. You can also save the feet for making traditional head cheese.
Section 2: Tearing and Seasoning the Meat
- Tear the meat into smaller pieces, making sure to remove any bones or fat.
- Season the meat with the pickling spices, making sure to distribute them evenly.
Section 3: Making the Pickling Liquid
- Combine the vinegar, salt, and water in a pot and bring to a boil.
- Reduce the heat and let the liquid simmer for about 10 minutes.
Section 4: Infusing the Meat with Liquid
- Add the torn meat to the pickling liquid and make sure it’s fully covered.
- Let the mixture infuse for at least 2 hours, or overnight.
Section 5: Wrapping and Fermenting the Head Cheese
- Wrap the mixture in cannabis or cheesecloth, making sure to remove as much air as possible.
- Place the wrapped meat in a cool, dry place and let it ferment for at least 2 days, or up to 4 weeks.
Section 6: Squeezing and Packaging
- Squeeze as much liquid as possible from the head cheese without pressing too hard.
- Pack the head cheese into a container or jar, pressing out as much air as possible before sealing.
Tips and Variations
- Use a variety of pickling spices to add different flavors to your head cheese.
- Add flavorings like onions, garlic, or bay leaves to the pickling liquid for added depth.
- Use a pressure cooker to speed up the infusion process.
- Make head cheese with veal or beef instead of pork for a unique twist.
Safety and Storage
- Store the head cheese in the refrigerator at 39°F (4°C) or below.
- Consume the head cheese within 6-8 weeks for optimal flavor and texture.
- Handle the head cheese gently to avoid breaking down the meat and making it overly dense.
Conclusion
Making head cheese is a simple process that requires patience, but the end result is well worth the effort. With this guide, you’ll be able to create your own delicious homemade version of this traditional cold cut. Remember to follow all safety guidelines and storage procedures to ensure your head cheese stays fresh and safe to eat. Happy cooking!