Posted: Sun Sep 02, 2012 12:03
Gulyas, those are some nice pictures of what I'm sure is an excellent product. I'm sure its the real deal. When I was at the meat market yesterday, it was early in the morning so I had the chance to pick the butchers brain. He said because here in Michigan they were not allowed to add blood to sausage. Instead he adds "Kitchen Bouquet" to his Kizska in order to give it that dark blood color. He claimed it doesn't change the taste, but I wonder about that.
Now Gulyas, I did pickup some Headcheese for my lunch next week and spent some time examining it. It does indeed have some nice square chunks of meat. My experience with making headcheese from years ago resulted in cooking the head until it was more or less falling apart. Once cooled, it could be handled and the meat separated from the bone and other waste. One thing I did remember very distinctly, is cooking the head for that long made the meat come off the head more or less in strands and not firm chunks. Thus we ended up with something that resembled exactly like bbq pulled pork. We then put it into bread pans to firm up at which time the meat all seemed to settle to the bottom of the pan. Thus my remarks in one of my posts above on how to ensure equal suspension of the meat throughout the mold or pan. Next week I do plan on using a beef bung and not the loaf molds.
I think you're going to tell me my first experience with making headcheese resulted in an "over cooked" head? How do you gauge to doneness of the head in order to keep the firm chunk and avoid the shredded meat???
Now Gulyas, I did pickup some Headcheese for my lunch next week and spent some time examining it. It does indeed have some nice square chunks of meat. My experience with making headcheese from years ago resulted in cooking the head until it was more or less falling apart. Once cooled, it could be handled and the meat separated from the bone and other waste. One thing I did remember very distinctly, is cooking the head for that long made the meat come off the head more or less in strands and not firm chunks. Thus we ended up with something that resembled exactly like bbq pulled pork. We then put it into bread pans to firm up at which time the meat all seemed to settle to the bottom of the pan. Thus my remarks in one of my posts above on how to ensure equal suspension of the meat throughout the mold or pan. Next week I do plan on using a beef bung and not the loaf molds.
I think you're going to tell me my first experience with making headcheese resulted in an "over cooked" head? How do you gauge to doneness of the head in order to keep the firm chunk and avoid the shredded meat???