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Joined: Sep 2011
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Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,296 |
No pictures but I saw hog heads in Walmart today, 78 cents a pound. I don't feel like sleeping outside tonight, so I not did buy any.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Aug 2003
Posts: 10,262
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2003
Posts: 10,262 |
they are ok if you are starving and cant afford anything else to eat.
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Joined: Sep 2011
Posts: 60,296
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,296 |
I'm sure prepared right they could be good.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Apr 2009
Posts: 3,246
Campfire Tracker
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Campfire Tracker
Joined: Apr 2009
Posts: 3,246 |
I'm sure prepared right they could be good. Done right they are very good. It can be made into head cheese or souse, souse is usually a pickled version. It's very good on crackers with cheddar cheese and a dash of Frank's hot sauce. Souse IMHO is the best.
Molɔ̀ːn Labé Grandpa:the road to hell is paved with good intentions. Dad:son you have 2 choices for supper eat or don't eat.
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Joined: May 2016
Posts: 59,554
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 59,554 |
I was trying to swear off Walmart!
I asked a butcher friend but his heads are not scalded.
He said I would have to skin his heads.
Walmart heads come ready to boil for head cheese.
Dang! No one scalds hogs up here anymore.
I am MAGA.
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Joined: Mar 2002
Posts: 1,415
Campfire Regular
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Campfire Regular
Joined: Mar 2002
Posts: 1,415 |
I'm sure prepared right they could be good. Done right they are very good. It can be made into head cheese or souse, souse is usually a pickled version. It's very good on crackers with cheddar cheese and a dash of Frank's hot sauce. Souse IMHO is the best. That’s mostly what we do except our souse isn’t pickled. We clean then boil the heads until the meat falls off the bone. Season the meat and put in loaf pans....lots of pepper, sage, etc. There’s more good meat on a hog head than most folks realize.
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Joined: Sep 2011
Posts: 60,296
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,296 |
That is the first time I have seen them anywhere. Storm Lake, Iowa has a huge percent of immigrants. Two packing plants, Tyson ,hogs, Sara Lee, which is also Tyson, but turkeys employ many of them.
One of those things I'd like to try, at someone else's home.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Apr 2009
Posts: 3,246
Campfire Tracker
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Campfire Tracker
Joined: Apr 2009
Posts: 3,246 |
I'm sure prepared right they could be good. Done right they are very good. It can be made into head cheese or souse, souse is usually a pickled version. It's very good on crackers with cheddar cheese and a dash of Frank's hot sauce. Souse IMHO is the best. That’s mostly what we do except our souse isn’t pickled. We clean then boil the heads until the meat falls off the bone. Season the meat and put in loaf pans....lots of pepper, sage, etc. There’s more good meat on a hog head than most folks realize. There is actually quite a bit of meat on a hog head.
Molɔ̀ːn Labé Grandpa:the road to hell is paved with good intentions. Dad:son you have 2 choices for supper eat or don't eat.
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Joined: May 2016
Posts: 59,554
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 59,554 |
Did youse guys see my thread from last year?
I am MAGA.
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Joined: Sep 2011
Posts: 60,296
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,296 |
Of course Big James, I though of you as soon as I saw them.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: May 2016
Posts: 59,554
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 59,554 |
I would cook you a head cheese if you were closer Richard.
I am MAGA.
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Joined: Sep 2011
Posts: 60,296
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,296 |
We could both pretend Big James, you do a head cheese, I'll make the rouladen, and we will tell each other what we missed.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: May 2016
Posts: 59,554
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 59,554 |
I am MAGA.
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Joined: Sep 2011
Posts: 60,296
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,296 |
Of course, rouladen is easy to make.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: May 2016
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 59,554 |
So is head cheese....just takes a long time.......and a hogs head.
I am MAGA.
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Joined: Dec 2007
Posts: 25,035
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,035 |
Wasn’t scrapple traditionally made with hog heads?
I love me some scrapple!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Apr 2009
Posts: 3,246
Campfire Tracker
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Campfire Tracker
Joined: Apr 2009
Posts: 3,246 |
Did youse guys see my thread from last year? I missed it Jim. Could you post a link?
Molɔ̀ːn Labé Grandpa:the road to hell is paved with good intentions. Dad:son you have 2 choices for supper eat or don't eat.
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Joined: Aug 2014
Posts: 2,224
Campfire Regular
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Campfire Regular
Joined: Aug 2014
Posts: 2,224 |
Around here we make liver sausage from the head and all the organs. We grew up on head cheese though, good stuff with crackers and hot sauce.
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Joined: Nov 2015
Posts: 19,160
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,160 |
Back when we killed hogs every year, one of the other guys always made souse. I'd give my hog heads away, as I didn't want any part of them. Never ate souse, never wanted to.
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Joined: Sep 2014
Posts: 21,621
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,621 |
I'm sure prepared right they could be good. Done right they are very good. It can be made into head cheese or souse, souse is usually a pickled version. It's very good on crackers with cheddar cheese and a dash of Frank's hot sauce. Souse IMHO is the best. That’s mostly what we do except our souse isn’t pickled. We clean then boil the heads until the meat falls off the bone. Season the meat and put in loaf pans....lots of pepper, sage, etc. There’s more good meat on a hog head than most folks realize. Puddin meat if you were Pa. German. But, it needs a touch of liver in it. Not like the industrial packers that use it as a place to dump the whole liver. And that's what their product tastes like. Liver is added like a spice. If you can just tell it's in there, perfect. Take the broth, mix in cornmeal and flour, put that in another loaf pan. When it sets up...scrapple. Unless you are one of those Philly area rich types. Then they put the puddin meat in the scrapple. Around here, we made two different breakfast products. Puddin is eaten as a side, made into cold sandwiches, or fried up and put on pancakes. Scrapple, fried crusty, covered in maple syrup... It's a beautiful thing.
Parents who say they have good kids..Usually don't!
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