How To Make A Souse Loaf - Head Cheese

everybody worked to the Wattpad yes those are pigs feet you see in my pan I'm gonna make a small batch of South slug it's basically gonna be and this is basically just gonna be for me nobody else my families need my father used to make this and he still make the best I've ever had so we have five pounds of pig's feet now I'm going to add a quarter cup of rough chopped garlic two yellow onions chopped up right now we're going to add five pounds of pork neck bone spinning around with you the rest of our ingredients in here now I'm going to add a quarter cup of salt 1/8 of a cup of black pepper quarter cup of pickling spice I think one spice has allspice mustard seed coriander bay leaves ginger chilies cloves black pepper mace and cardamom a little bit of cinnamon it's a really nice flavor to this you can put that in a cheesecloth if you want but effort cooks for the many hours it's going to cook everything in it but we solved enough to eat now we're going to add one tablespoon of red chili flakes two cups of apple cider vinegar now we're gonna top the rest of that off with water that's enough water for now once the pigs feet and neck bones thaw out and fall down into the water cover everything all right there we go with our neck bones and our pigs feet quickly fall down now now we can sing and bring this up to a simmer the lid on it and let it simmer until everything's tender about three three and a half hours or so after four hours our pigs feet and pork neck bones are done and you can see everything just falling apart skin is tender meats tender all these bones you should never realize how Pony bones are in a pig's foot so we're going to do is pull this out and discard all the bones and separate the meat from the bones all right we have all our pork and our bones and our fat pulled out of the broth now we're going to go ahead and start sorting through this and saving all the meat and the vegetables some of the seasonings and discard all the bones all right all our pork is pulled off the bones and most of the all the inaudible parts of wrong way so we have two plates of meat this one's strictly me put a little bit of onion in it and then this one is about 75% meat and 25% skin and then soft gelatinized I guess it's cartilage but it's one of my favorite parts of the picture so anyway we get all this until to a bread loaf pan hi we have a bread dish ready and we're going to go ahead and top our meat in the air here's a second plate I know those of you that never eat this probably thinking real gross but it's not that's pretty good growing up down in North Carolina we had this point off now even though there's vinegar in the braising liquid I'm going to go ahead and add probably a quarter cup more of apple cider vinegar I just love vinegar and I think this is one of the dishes where it really stands out so just find a quarter cup just drizzle throughout this don't use too much or your what about gelatin lines all right now I'm just going to take a spatula and press all this down all right now we're going to take the liquid that we boiled our pig feet and neck bones in and just all we want to do is just cover this just barely to the top and what this is going to do as it refrigerates is it's going to gel up and solidify all right let this sit out cool off completely then we rinse it in the fridge overnight all right our south slope is done it's set in the fridge overnight now we're going to go ahead slice into this and give it a taste see how it turned out all right there's a slice piece of our south slope and traditionally this is served on saltine crackers I do not have any saltine crackers so we're going to cut this up and eat it on Triscuits instead all right so here goes I'm gonna make one for me as per taste button the cracker covered a blot of the taste so I'm gonna try a piece without record there you go it's much better without a cracker still not as spicy as my father used to be when he made it that's just pretty darn good for my first sauce well if you haven't tried this guy's it's definitely worth a try at least once in your life it's not something you can sit around and eat all day or you may not even like it but at least give it a try it's good stuff it's rich it's good snack food thank you guys very much for watching and we'll see you next time

Channel: TheWolfePit

Views: 228,579

Rating: 4.830287 out of 5

Keywords: Head Cheese (Dish), Head Cheese (Food), Souse, Souse Loaf, Soul Food (Cuisine), Pickled Pigs Feet (Food), Pig Feet, How to make Head Cheese, How to make Souse, Soul Food Recipe, Charcuterie (Ingredient), Southern Recipes, Recipe (Website Category), Cooking (Interest), Food (TV Genre), the wolfe pit

Id: fyA3XokOn4g

Length: 6min 22sec (382 seconds)

Published: Fri Nov 01 2013

Reddit Comments

[u/[deleted]]

Thanks for posting. I've personally never been huge on gelatinized foods like souse loaf or aspic. That said, I've never really tried to make it myself, so what do I know.

But more than that, I really like it when people carry on making traditional, regional foods and passing that culture forward. A lot of southern food comes from people making due with bits and scraps, and making it delicious. So cheers for the video. :)