How To Make Hoghead Cheese.

I hear ya baby welcome to chef beau kazekage's kitchen right hey look at it's about 7:00 7:30 tomorrow lured but I got like to do today one thing I'm making I was gonna make a hog head cheese I'll tear cheese but I couldn't get my hair just in yesterday and they'll be tearing out my kitchen counters in a couple of days and put me a new kitchen counter in here so I gotta get this video will put out right now so I will be making a hogs cheese I hate Jesus hogs cheese a lot of people call it meat cheese this is a process that's been going on for years and years and using good back in the old days they didn't know what to do with they hit it one time so they figured it out back you figured if you cook it down let it sit you'll go ahead and make like a jail cut is like a cheese and that's the good stuff anyway here don't we got going on that's a big feat been cut in half we'll put that one I'm not gonna make a whole lot of this because me and my name is at least pretty much the only ones that eat this all right so I got four big big feet all right hold bell pepper shape a white not cutting it I don't have to I will be balling this for about three hours Paul any maybe for another hold on you got bell peppers one big bell pepper two onions for Pete Pete and I buy a three pound pork roof right here bone-in all right now I got that I'll cover that with water way too early for me I'm not full season this right now oh yeah just went to the barre just to the top of it because I want it to simmer for three hours maybe four ah yeah let me get my morning going here good stuff my coffee my my honey coffee gonna be a video on that check it out anyway got it right here going getting ready to put it on the stove let it cook Michael put any seasonings right in there right now and I'm gonna use what we used what I've always used them what they're using the old days salt black pepper and cayenne pepper that's the three ingredients going to go into the mixture once this is done when this is done I'm gonna pull the meat apart from the bone take all the bones out of the feet and everything rind all that together but you see and I got parsley and I got onion tops I'd be working on things like that you'll see you you'll be with me the whole week anyway the hip okay now talk with you later uh oh yeah be to her right well the meat starting to spend about three and a half hours and the meat starting to come off of the bomb so I'm gonna start pulling it out of here awesome awesome awesome anyway I'm gonna start let this cool off take the meat off the bones next time you see me up here we're gonna be doing something a little bit different I'm gonna go ahead and grind my meat up and we're gonna put some seasoning in there now I've got my meat ground up to everything so I'm gonna start adding some seasonings all right now receive black pepper I pretty much just put what I think we'll go over good for me cuz I'm pretty much gonna be the only one tearing this up and little cayenne pepper like my little spicy all right and all this kind of mix real good okay that more salt parsley 1/2 a cup chopped parsley renan 3/4 of a cup chopped no link come out of my garden there matter of fact right off my Medusa planner here we go oldest starting to smell pretty good and they get this mix real good put it in my pan and I'm gonna add my liquids in when that's we refrigerate overnight tomorrow morning it's going to be jailed up and i'ma have me some Paul cheese our hog head cheese or meat cheese whatever you want to call it okay I've got my pans working here I'll fill up my pan right now this is my liquid all right they completed it is completed my head cheese o-hall cheese or meat cheese whatever you feel that calling if you go ahead in color it's done all I'm gonna do right now put it in the fridge let it sit until tomorrow morning and we'll be back to show you what comes out I healed yeah baby all right let me check out this all cheese or meat cheese or whatever you wanna call it all here cheese that's awesome ah nopal yes indeed we did succeed and hit my practice I hated some good stuff let me tell you what Slaney evening just cool down oh I guess but maybe five hours imma let finish up in the morning let it finish cooling and solidifying that is good okay I'll talk with you later I don't forget into the ground and your doctor Donna you

Channel: Ted Chef Bourque

Views: 68,792

Rating: 4.7922077 out of 5

Keywords: Cajun cheese, chef bourque, YT=crop:16:9, hog cheese, pork cheese, hogshead cheese, hog, head cheese

Id: G80fTDlUlXw

Length: 11min 46sec (706 seconds)

Published: Tue Sep 20 2016