Gelatin for Head Cheese

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Rick
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Gelatin for Head Cheese

Post by Rick » Sun Dec 01, 2019 17:49

I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.

I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
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Re: Gelatin for Head Cheese

Post by fatboyz » Sun Dec 01, 2019 17:53

I use all of the above. I run the cooked skin through my silent cutter after its cooked. I buy whole feet on hocks so I use everything.
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redzed
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Re: Gelatin for Head Cheese

Post by redzed » Sun Dec 01, 2019 18:45

Trotters and skin. You will have a a large amount of broth after cooking the meats. Reduce the broth by boiling it down, that way you will have a higher concentration of the gelatin. But to assure that you will have a very firm gelatin the finished product add some retail gelatin powder.
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Re: Gelatin for Head Cheese

Post by Rick » Mon Dec 02, 2019 01:37

redzed, I do have some bloom gelatin. How much would you add to the broth?
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Re: Gelatin for Head Cheese

Post by redzed » Mon Dec 02, 2019 17:20

To make sure that you have a good strong jelly use just a little less than prescribed. Test your broth by pouring a small amount into a small bowl and placing into the freezer for 10 minutes. That will give you a good idea as to the natural gel.
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Re: Gelatin for Head Cheese

Post by Rick » Tue Dec 03, 2019 01:38

redzed, "To make sure that you have a good strong jelly use just a little less than prescribed." I'm not sure of your meaning here. The package I purchased just says Gelatin on the label. There are no instructions for its use. And the head cheese recipe doesn't call for the addition of gelatin. I just wanted to add a specific amount to the pot that I'll be simmer my hogs head and hocks in to insure that I have enough good strong jelly to use in the final casing process of the meat. So I'm trying to determine what the specific added amount is. Are we talking a couple of tablespoons or say 1/4 cup? Thus I'm throwing this question out to those who make head cheese and incorporate the use of gelatin in their process.
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Re: Gelatin for Head Cheese

Post by redzed » Tue Dec 03, 2019 05:40

Sorry I can't help you then. I use the basic Knox brand and the instructions are on the package.
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Bob K
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Re: Gelatin for Head Cheese

Post by Bob K » Tue Dec 03, 2019 12:50

Its going to depend on how firm you want it, in other words its up to the sausage maker. A starting point is below


Firmness Variability

The firmness of the mold varies on the ratio of water to gelatin and temperature:

Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water or other liquid for your particular needs.

https://www.thespruceeats.com/gelatin-c ... ts-1809265
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Re: Gelatin for Head Cheese

Post by Rick » Tue Dec 03, 2019 14:12

Bob, thanks, that helps .
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