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Head Cheese

64oz Batch Size
64 Portion per Batch
Unit Ingredients
64 oz Pork Head
20 oz onion
6 oz celery
6 oz leek
4 oz thyme
4 oz oregano
4 oz parsley stems
4 oz black pepper
8 oz garlic crushed
128 oz Pork Stock
21 oz Head Cheese Inlay (smoked pork tenderloin) recipe below
96 oz Aspic
  1. Combined everything into a pot and cover with pork stock (YOU ARE GOING TO USE THE LIQUID FROM COOKING THE HEAD TO MAKE THE ASPIC).
  2. Cook just like you would a stock about 6 hours.
  3. Once done strain off and save the liquid and all the meat.
  4. Shred the meat and allow to cool.
  5. I like to use a pork tenderloin that has been smoked (recipe follows below) as an inlay for the head cheese but feel free to use what you want.
  6. I recommend using a loaf or bunt pan to set the head cheese.
  7. Pour a thin layer of aspic into the bottom of the pan, then add a small amount of the head meat.
  8. Allow the aspic to set up just a little before repeating this until you are out of meat.
  9. I like to arrange my inlay in the approximate center of the head cheese but it’s up to you.
21 oz Batch Size
21 Portion per Batch
Unit Ingredients
21 oz Pork Tenderloin
16 oz Salt
3 oz Sage
3 oz Thyme
3 oz Garlic
2 oz Sugar
1.Clean and trim Pork Tenderloin.
2.Bring ingredients of brine together and simmer. Cool brine.
3.Brine overnight
4.Smoke until 145 degrees.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****



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