Text 35930, 68 rader
Skriven 2013-04-10 12:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tongue Broth
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Google / found several paeans to tongue broth.
 DD> www.theslowcook.com
 
I know from personal experience that person is wrong and had no
taste.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Darlene's Souse Or Head Cheese
Categories: Pork, Offal
  Servings: 1 batch

      1    hog's head
      6 lb chopped meat
           water to cover
      3 TB salt
      1 TB pepper
      1    clove garlic
      1 TB cloves
      1 TB red pepper
  2 1/2 ts allspice
      1 qt broth in which meat was
           precooked

Trim ears, snout, eyes, brains, all skin and all fat off hog's head.
Cut head into 4 pieces. Soak in salted water (1/2 cup pickling salt
to gallon of water) for 3 to 5 hours. Drain and wash in fresh water.
Tongues, hearts and other meat trimmings may be used in head cheese
also.

Place head with meat in canner and cover with water. Cook 20 minutes
at 15 lb pressure. Remove from heat and allow to drop in pressure
naturally.

Remove meat from bones and chop fine. Strain liquid and reserve. Add
salt, pepper, other seasonings and broth. Mix well. Simmer for 10
minutes.

Pack hot into prepared jars leaving a 1" headspace. Check for air
bubbles and add more hot liquid if needed. Process pints for 75
minutes and quarts for 90 minutes at 10 lb pressure. Adjust pressure
according to your altitude and / or style of canner.

Darlene

This is the one I make. I add more garlic and also more red pepper
(cayenne). I also add a little more gelatine. I chop the meats fairly
fine so it is more a spread than meat pieces in gelatine. You can use
pigs feet instead of the head for the gelatine. Of course you don't have
to make as much either. I use pork shoulder as the extra meat. I
chill the broth then de-fat, chop the meat real fine, Reheat the broth
and mix in the meat. You could then put it into loaf pan or just a
container with a tight fitting lid, then chill to congeal.

From: Darlene Spiritdancer
 
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YK Jim


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