HEAD-CHEESE
HOW TO CURE MEAT FOR HEAD CHEESE.
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The proper way to make Head Cheese is to make it from Cured Meat only, and all the Heads and Meat used for it should be cured for 10 to 14 days in a brine made as follows:
1 lb. Freeze-Em-Pickle.
7 lbs. of Salt.
5 gals. Water.
Head Cheese made from Meat cured by this process will have a fine red color and will keep well under proper conditions in warm weather. Always add Bull-Meat-Brand Sausage Binder to Head Cheese, as it makes it firm and combines with the fats and juices of the meat, so as to keep the Head Cheese from drying out and thereby losing its flavor.
DIRECTIONS FOR MAKING HEAD CHEESE.
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The proper meat to use for making Head Cheese is that which has been cured by the Freeze-Em-Pickle Process, as above described, but it can also be made from fresh meat if desired. It will, however, be much better and will keep for a longer time if made from meat cured by the Freeze-Em-Pickle Process.
First:—Boil the Heads slowly, and long enough so that the meat can be easily stripped from the bone.
Second:—Boil the Hog Rinds and the Hog Fat in nets at the same time as when boiling the heads. When the Rinds are almost cooked through, remove them from the kettle and chop or grind them fine. The Fat when cooked, should be cut up into 1¼ to 1½ inch square blocks.
Third:—Also boil about 15 lbs. of Cured Hog Tongues, and when they are cooked, cut them in strips.
Fourth:—The proper proportions for making good Head Cheese are as follows, but, the quantity of the different kinds of meat can be varied according to the stock on hand: