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#14197374 10/12/19
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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.


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they are ok if you are starving and cant afford anything else to eat.


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I'm sure prepared right they could be good.


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Originally Posted by wabigoon
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.


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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.


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Originally Posted by Texczech
Originally Posted by wabigoon
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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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.


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Originally Posted by elwood
Originally Posted by Texczech
Originally Posted by wabigoon
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.


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Did youse guys see my thread from last year?


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Of course Big James, I though of you as soon as I saw them.


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I would cook you a head cheese if you were closer Richard.


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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.


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Deal!


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Of course, rouladen is easy to make.


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So is head cheese....just takes a long time.......and a hogs head.


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Wasn’t scrapple traditionally made with hog heads?

I love me some scrapple!


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Originally Posted by Jim_Conrad
Did youse guys see my thread from last year?

I missed it Jim. Could you post a link?


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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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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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Originally Posted by elwood
Originally Posted by Texczech
Originally Posted by wabigoon
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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