Swine > Feeding & Nutrition
In the Southern U.S., Souse meat is called "Hog-Head Cheese." A receipe for Souse meat follows:
Ingredients for 25 pounds 2 1/2 lbs. diced red peppers 2 1/2 lbs. diced sweet pickles 12 ozs. gelatin, dissolved in 5 lbs. warm water 8 ozs white vinegar 12 ozs. salt 10 ozs. ground white pepper 1/2 oz ground mustard 1/2 oz. ground sage 1/2 oz. ground cloves 1/2 oz. onion powder 12/1/2 lbs pork tongues 10 lbs. pork snouts 21/2 lbs. pork skins
Ingredients for 10 pounds 1 lb. diced red peppers 1 lb. diced sweet pickles 5 ozs. gelatin, dissolved in 5 lbs. warm water 3 ozs white vinegar 5 ozs. salt 1 tbsp. ozs. ground white pepper 1 tbsp. ground mustard 2 tbsp. ground sage 2 tbsp. ground cloves 1 tbsp. onion powder 5 lbs pork tongues 4 lbs. pork snouts 1 lbs. pork skins
Cure meat 3-5 days in a brine made with the following: 2 1/2 gallon water 2 1/2 lbs. salt 12 ozs. cane sugar 4 ozs. Prague Powder No. 1 After curing, place all meat loosely in steam kettle. Place the pork skins in cooking net; then cover product with water and raise to boiling temperature. Cook for approximately 1 1/2-2 hours. After cooking, remove from kettle and let cool. Grind pork skins through 1/8 inch grinder plate. Grind the remaining meat through a 11/2 inch plate. After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yield of 110-115%. After the product is thoroughly mixed, stuff into suitably-sized mold and chill for 12 hours at 34-36 degrees F. Place molds in ice water for approximately two hours to assist in rapid chilling. After chilling, remove from molds and place on rack, properly spaced, in a 38-40 degrees F cooler. Chill at this temperature overnight.
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