Call it what you want, but it doesn't look any worse than processed sausages, and at least you know exactly what you're putting in this, plus I bet it's cheap to-boot. Wholesome and natural seems good in my book! :)
I went into my family's kitchen at 13 years old the year the Amityville Horror was released. All lights in the house was off and I had learned to navigate the home in the dark to avoid waking angry parents. At about 2am, I was thirsty, so I quietly made my way from my bedroom to the kitchen. As I turned the corner, I noticed light softly glowing from above the kitchen sink and thought my mother may have been awake getting a drink as well. As I entered the kitchen, my anticipation of a fresh sip of Pepsi turned to complete fright as my eyes focused on the light shining down on the kitchen sink. In the sink laid a huge pig's head nowhere near looking as nice as the head in this video. The eyes of that head glowed bright red and a horrid scream belted from my diaphragm before I could stop myself. As a huge livermush fan in childhood, I turned away for the longest time and it took quite some time to get the image of those glowing red eyes staring maliciously at me out of my thoughts....until now.
Have you tried making it yet? Here, in NC, there's a great brand called Hunter's. I buy it regularly. Only considered making some for myself except for the childhood memory I mentioned above.
So many comments reflect offense by using the hog's head. This noble creature gave its life to feed us, and the best way to honor it is to not waste anything...!
@@brianscheuermann9862 check the ingredients again. I grew up in western NC, 15 minutes from where they made Hunter’s livermush. Never contained anything other than pork liver corn meal and spices
Great video! This looks a lot like something we have in Norway that is called liver pâté (leverpostei in Norwegian). It is kind like a french pâté, but with more attitude. It is made form liver, heart, pigs jowls, fried yellow onions, wheat flour and milk. Seasoning is whatever you like, but I think the original is about the same spices you guys used. Salt and pepper is of course a must! Liver pâté is baked though after it is placed in the loaf pans, or it can be frozen and baked at a later date. Many here eat it cold as a spread on bread or warm with fried mushrooms on top and egg on the side. Can't wait to see the lazy mans version, especially since liver pâté is pretty easy to do. You buy every component, fry the onions, then plop everything in the food processor and mix it up to almost smooth consistency then place in oven for an hour. Keep it up Jack!
I know my grandmother made this in much the same way. She only made it a Christmas. I don't ever remember it being fried as she made it like you did in the loaf and I think she baked the loaf and that was it. We just sliced it and ate it cold like lunchmeat. thank you so much for sharing this.
Yup, that's scrapple. Or as they call it in S.E. Kansas, ponhoff. I add the meat off of a deer neck or two instead of the hog head and it really bumps the flavor up a notch or three!
Great recipe. I use to help my mom prepare it the exact same way, but never had a recipe. I now live in a state where liver mush/pudding is not sold. Now I have the recipe 😃
very similar. Only diff is livermush always has liver in it and typically only has cornmeal. I grew up and live in NC and have had scrapple several times. Very similar but i can also tell the difference
Don't need no lazy junk. It needs all those pieces parts. Fried pork brains scrambled in with eggs is some of the most delicious food you'll ever gag over. lol You know you can't tell people what they're eating. lol
this is one of the nastiest things ive seen made on your channel. and this is comeing from someone who is happy to each cheap hotdogs and "chicken" nuggets
How many lbs of livermush did this make I raise hogs and this year I want to make this ,I’m from North Carolina and I love neeses liver pudding but I know this has to be better !
I needed this recipe because I too am from NC and we are out in Colorado in business but I cannot for the life of me get over this hankering for a good fried piece of livermush on a nice homemade biscuit. God bless these boys for their hard work on this video and recipe.
Where’s the boiling meats ,cornmeal,and long handled stir spoon.?i remember my mama stirring and stirring, till the mixture plopped like,lava,,,which would burn you if u didn’t watch it?
It's made pretty much the same way. Just use more meat and corn meal, and less liver. Scrapple recipes tend to be more likely to add onions, celery, etc. too.
what you call liver mush. the UK would refer to as braun. the seasonings are probably different but the technique is exactly the same. for the squeamish pork belly would probably work equally well.
Head cheese doesn't have liver or corn meal in it. It holds together from the gelatin that cooks out of the snouts, ears, etc. But that means it can't be heated, or it'll just melt. You eat head cheese cold.
JKMCraveTV This video seems to be a livermush/scrapple hybrid. From what I understand, livermush contains a base of liver, eggs, grits/cornmeal. Where as scrapple has liver, other meat and no eggs.
I've seen people use eggs and even onions in livermush (some recipes here on TH-cam, for example) but that's just WRONG in the parts of NC I'm from. Scrapple is more of a Pennsylvania thing, and tends to have less liver and more corn meal. Of course, since they're both just variations on the same recipe from the same people, there's probably a lot of crossover.
SMH. Scrapple is a totally different product. With this think of pureed liver with a hint of onion and black pepper. No way does scrapple taste like this. The procedure is very similar to make both but the ingredients are different. Like the difference between bread and cake. JS
Great video! Question about heating it up for eatin' . Every time I try to pan fry store bought stuff it falls to pieces and turns to slurry. Still good. But doesn't have that fried appeal.
Love you Jack, but I cant watch this, else ill never be able to eat livermush again. I don't want to know anymore than I saw in the first minute and 8 seconds, lol. I love livermush too much to never eat it again :-)
I like scrapple too. I bought it in SC after learning they have no idea what livermush was. It was also good, but there was still a big difference between the two. I prefer livermush.
The brains should be reserved and after soaking in salt water can be cooked, usually in a milk gravy, and served with scrambled eggs. They also can be cooked in with the scrambled eggs. Delicious.
@@peethreeorion My mom use to make this but I can't remember how. That's a good tip, thank you. I don't know how she stripped the head meat and I was hoping the video would show me. Like, what to do with the eyes?
Bush did 9/11 jet fuel can't melt steel beams ohh, thanks. I've never actually seen how hog head cheese looks like...just thought the name matched what they were doing in the video lol.
Head cheese doesn't have liver or corn meal in it. It's made of the head parts that have lots of collagen in them: ears, jowls, snout, maybe some tongue for flavor. All cooked down, chopped into small pieces, and glued together with the liquid that cooked out of it, which is basically gelatin; when it cools it sets up like cheese, hence the name. Souse is similar, except the meat is ground finer than in head cheese, and usually some vinegar and hot peppers are added. While livermush holds together when fried (or even baked) if you heat up head cheese or souse, it melts.
Call it what you want, but it doesn't look any worse than processed sausages, and at least you know exactly what you're putting in this, plus I bet it's cheap to-boot. Wholesome and natural seems good in my book! :)
Livermush and eggs are a wonderful breakfast! Also, add grits to the meal.
I went into my family's kitchen at 13 years old the year the Amityville Horror was released. All lights in the house was off and I had learned to navigate the home in the dark to avoid waking angry parents. At about 2am, I was thirsty, so I quietly made my way from my bedroom to the kitchen. As I turned the corner, I noticed light softly glowing from above the kitchen sink and thought my mother may have been awake getting a drink as well. As I entered the kitchen, my anticipation of a fresh sip of Pepsi turned to complete fright as my eyes focused on the light shining down on the kitchen sink. In the sink laid a huge pig's head nowhere near looking as nice as the head in this video. The eyes of that head glowed bright red and a horrid scream belted from my diaphragm before I could stop myself.
As a huge livermush fan in childhood, I turned away for the longest time and it took quite some time to get the image of those glowing red eyes staring maliciously at me out of my thoughts....until now.
This is the best comment I've ever read. The suspense, the pathos, the redemption at the end.
Now you need some cheerwine!
And Texas Pete!
What a great video. Most of us never deal with a pig's head, but our grandparents did on a regular basis. Thanks for sharing.
Great video, I also am from NC and remember my grandparents making livermush but I could never find a recipe until this video. Thanks guys.
Have you tried making it yet? Here, in NC, there's a great brand called Hunter's. I buy it regularly. Only considered making some for myself except for the childhood memory I mentioned above.
If you can't handle where meat comes from, how it is prepared, then you shouldn't eat it. 🐽🐷🐮🐔🐥🦆🐖
Can't wait for your Lazy Man's version... my kitchen's not big enough to deal with a pig's head. Another great job!
it's coming. it will be so easy
jack you should make scrapple on the show. it's delicious
Why didn't you remove the hair? Was that going to be a "secret" ingredient?
So many comments reflect offense by using the hog's head. This noble creature gave its life to feed us, and the best way to honor it is to not waste anything...!
Gavin Thorsrud it didn’t give it’s life lol we took it
Give no take yes but the point is still the same
In the northeast of the US, this reminds me of scrapple.
Livermush doesn’t contain pieces of the head. It has liver, spices and corn meal.
You are missing out
Livermush is mainly the head meat. Then heart and liver!
@@brianscheuermann9862 check the ingredients again. I grew up in western NC, 15 minutes from where they made Hunter’s livermush. Never contained anything other than pork liver corn meal and spices
That's what I was thinking. They're mixing up livermush and souse. (Probably tastes good, though!)
@@brianscheuermann9862 You're thinking about souse.
Great video!
This looks a lot like something we have in Norway that is called liver pâté (leverpostei in Norwegian). It is kind like a french pâté, but with more attitude. It is made form liver, heart, pigs jowls, fried yellow onions, wheat flour and milk. Seasoning is whatever you like, but I think the original is about the same spices you guys used. Salt and pepper is of course a must! Liver pâté is baked though after it is placed in the loaf pans, or it can be frozen and baked at a later date. Many here eat it cold as a spread on bread or warm with fried mushrooms on top and egg on the side.
Can't wait to see the lazy mans version, especially since liver pâté is pretty easy to do. You buy every component, fry the onions, then plop everything in the food processor and mix it up to almost smooth consistency then place in oven for an hour.
Keep it up Jack!
yes. very similar.
Jack you must be from North Carolina knowing about that liver mush lol.
You must be from western NC!!
Now that looks amazing Jack! Now if I were to do a lazy mans version of this I'd use liver pate
When using the hog head it is called sosemeat liver mush uses only the liver
I know my grandmother made this in much the same way. She only made it a Christmas. I don't ever remember it being fried as she made it like you did in the loaf and I think she baked the loaf and that was it. We just sliced it and ate it cold like lunchmeat. thank you so much for sharing this.
Yup, that's scrapple. Or as they call it in S.E. Kansas, ponhoff. I add the meat off of a deer neck or two instead of the hog head and it really bumps the flavor up a notch or three!
Yeah same as here in Nebraska, we eat everything but the squeal. I like organ meat in mine, it gives it a rich flavor.
Great recipe. I use to help my mom prepare it the exact same way, but never had a recipe. I now live in a state where liver mush/pudding is not sold. Now I have the recipe 😃
jack can you show me how you make beams mash greetings yvonne (the Netherlands)
wow. ..thank you so much. I love this version..its worth it. i wrote down the recipe.
This was really awesome ! Thanks for the demonstration
I love this video Jack. You rock. One question...do you cook the pig ears too? Would love to try this at home. thanks
This isn't actually livermush. It's sousemeat. Both yummy
so its basically scrapple
very similar. Only diff is livermush always has liver in it and typically only has cornmeal. I grew up and live in NC and have had scrapple several times. Very similar but i can also tell the difference
Don't need no lazy junk. It needs all those pieces parts. Fried pork brains scrambled in with eggs is some of the most delicious food you'll ever gag over. lol You know you can't tell people what they're eating. lol
this is one of the nastiest things ive seen made on your channel. and this is comeing from someone who is happy to each cheap hotdogs and "chicken" nuggets
How many lbs of livermush did this make I raise hogs and this year I want to make this ,I’m from North Carolina and I love neeses liver pudding but I know this has to be better !
I needed this recipe because I too am from NC and we are out in Colorado in business but I cannot for the life of me get over this hankering for a good fried piece of livermush on a nice homemade biscuit. God bless these boys for their hard work on this video and recipe.
Right i live in Greensboro were neeses makes it
Where’s the boiling meats ,cornmeal,and long handled stir spoon.?i remember my mama stirring and stirring, till the mixture plopped like,lava,,,which would burn you if u didn’t watch it?
0:58 that pig looks so annoyed haha "well, this is my life now" interesting video Jack :)
Do you have a Scrapple recipe? I grew up eating it for breakfast.
It's made pretty much the same way. Just use more meat and corn meal, and less liver. Scrapple recipes tend to be more likely to add onions, celery, etc. too.
You made me hungry just watching. I had liver mush just once in a restaurant in North Carolina. It was great!
Must of been in Maggie valley NC
@@bo-cs8xb they have livermush in every single town/city of NC
@@nip9898 Hard to find in the eastern half, too many Yankees have moved in!
I would so eat that! Looks yummy!
what you call liver mush. the UK would refer to as braun. the seasonings are probably different but the technique is exactly the same. for the squeamish pork belly would probably work equally well.
looks great ,but I think i am a Vegan now.
?
Great, more for the rest of us!
Jack,
This is basically the same recipe minus the liver used by the Amish in northern Indiana. They call it head cheese.
Actually, livermush looks a lot more like Amish Scrapple.
Head cheese doesn't have liver or corn meal in it. It holds together from the gelatin that cooks out of the snouts, ears, etc. But that means it can't be heated, or it'll just melt. You eat head cheese cold.
00:54 Why am I thinking of "Motel Hell"?
scrapple! a pennsylvania dutch recipe!
Love it
Thank you all so much for this!
I love livermush. I love hotdogs. But, I really didn't want to know.
Are you still shrinking? You look like it. Keep it up.
thanks. yes I am still working on it. So much to lose. :D
*Jack isn't this synonymous with Scrapple ??*
Looks like it to me!
JKMCraveTV This video seems to be a livermush/scrapple hybrid. From what I understand, livermush contains a base of liver, eggs, grits/cornmeal. Where as scrapple has liver, other meat and no eggs.
I've seen people use eggs and even onions in livermush (some recipes here on TH-cam, for example) but that's just WRONG in the parts of NC I'm from. Scrapple is more of a Pennsylvania thing, and tends to have less liver and more corn meal. Of course, since they're both just variations on the same recipe from the same people, there's probably a lot of crossover.
I hear eastern folks call it scrapple
We do!! I've been in Texas the few years and the first thing I need when I get home is a Scrapple sandwich!
we do. biggest difference I can figure out is the amount of corn meal used.
SMH. Scrapple is a totally different product. With this think of pureed liver with a hint of onion and black pepper. No way does scrapple taste like this. The procedure is very similar to make both but the ingredients are different. Like the difference between bread and cake. JS
Yes, but no. What they make in this video is what we call scrapple. What we call livermush is quite literally made of liver
Scrapple isn't anywhere close to livermush. It's mostly other offal and may not even have liver in it
Thank you for the recipe!
Great video! Question about heating it up for eatin' . Every time I try to pan fry store bought stuff it falls to pieces and turns to slurry. Still good. But doesn't have that fried appeal.
You may have it up to high or stop freezing it some brands dont stay well after frozen.
Lol wasn’t expecting all this….just thought it was gonna be some
Nessee or something 😂
Might want to slice a bit thinner.
Wouldn't the lazy mans recipe be buy already made?
It looks like you had left hair on the snout,I guess that makes it taste better.
Well I doubt hot waxing a live hog would be a pleasurable experience for either party.
Love you Jack, but I cant watch this, else ill never be able to eat livermush again. I don't want to know anymore than I saw in the first minute and 8 seconds, lol. I love livermush too much to never eat it again :-)
I love it!!! I buy Scrapple but this makes want to buy a grinder!
I like scrapple too. I bought it in SC after learning they have no idea what livermush was. It was also good, but there was still a big difference between the two. I prefer livermush.
Roxanne Moser I never knew what liver pudding was until I moved to NC! From SC
Never freeze livermush...makes it grainy and will not hold together while frying.
Try slicing it and freezing the pieces individually.
@@einy2crikey
That won't work. Just the act of freezing it, period, ruins the texture
@@keithmccraw6364 Actually, it doesn't. It should, but it seems to work just fine.
Looks good
What meat is used from the head? Jowl, tongue,... brains?
se used head meat and jowls. you can do it with just head meat but you'll need two heads to make this recipe
The brains should be reserved and after soaking in salt water can be cooked, usually in a milk gravy, and served with scrambled eggs. They also can be cooked in with the scrambled eggs. Delicious.
Shame, those jowls could've made some great Guanciale
I missed the part where you add the liver. How much liver did you add?
Livermush is supposed to have at least 30% pork liver. By NC LAW lol.
at 6:50 I was confused because I thought the mush turned into eggs for a split second Lol.
Nunya Bidniz Lol ! I can see how you thought that.
So is liver mush the same as scrapple?
NO NO NO Livermush is meat from the gods
The Big Game Theory Yes! Deeeelicious!
The Big Game Theory Yes! Deeeelicious!
Similar, but scrapple tends to have a lot more corn meal and less liver (none, in some recipes.)
Mmmmmmmmmm...for real. No sarcasm intended. Mmmmmmmmmmmm.
Looks a bit like danish leverpostej. danish leverpostej might be the lazy man version you look for.
your wife wouldn't let you make this in the house would she?
looks like Cha Lua. Vietnamese Pork Ham
Would be good with rice and gravy
Good with Grits and Eggs at breakfast
Did you ever make a “lazy man’s version”?
Second this!
Rule number one on making liver mush take the hair off the head
Burn it off. But that's rule #2; rule #1 is the head goes in the souse meat (head cheese) not in your livermush.
This is scrapple
The liver was cooked with the rest of the meat for the people who were asking.
Forgot the spice need some kinda pepper like chili or Cayenne pepper
I'm sure it would be better without the hair.
On the farm, you'd use a small torch to singe all the hair off before cooking the head, rather than trying to strain it out afterwards.
@@peethreeorion My mom use to make this but I can't remember how. That's a good tip, thank you. I don't know how she stripped the head meat and I was hoping the video would show me. Like, what to do with the eyes?
Isn't this scrapple?
this is basically scrapple.
bigcshagogo Yep, but in different parts of the country they call it liver mush. I love scrapple!
Seems like it'd be easier to singe the hair off first then you don't have to strain it out later.
Subscribing.... awesome job👊
cool video. but not my cup of tea. still love the videos though, keep them coming jack.
Where's the LIVER at?
It’s better than wasting the hog head to use every part of the animals! To waste it is shame full!
Yuck
You don't know what your missing.
isn't this also called Hog Head Cheese?
Almost completely different. Head cheese is more of a gelatinous substance, and is not grinded, so you can differentiate the cuts of meat.
Bush did 9/11 jet fuel can't melt steel beams ohh, thanks. I've never actually seen how hog head cheese looks like...just thought the name matched what they were doing in the video lol.
Bush did 9/11 jet fuel can't melt steel beams ur username is true I agree 100%
Head cheese doesn't have liver or corn meal in it. It's made of the head parts that have lots of collagen in them: ears, jowls, snout, maybe some tongue for flavor. All cooked down, chopped into small pieces, and glued together with the liquid that cooked out of it, which is basically gelatin; when it cools it sets up like cheese, hence the name. Souse is similar, except the meat is ground finer than in head cheese, and usually some vinegar and hot peppers are added.
While livermush holds together when fried (or even baked) if you heat up head cheese or souse, it melts.
nooooo..hog head cheese an souse meat are nearly the same thang....
that is gross why would u show a pigs head
All meat you eat is an animal part just like that, some cuts just don't make it so obvious so you don't really have to think about it.
PeterF ugh
This is ponhoss.
It's not quite ponhoss. It's very similar, but a distinguishing difference in taste. Ponhoss is good, but livermush, is exponentially more better.
Pahn Haus, Pennsylvania Dutch - German Similar but less liver.
nasty gross disgusting
Well, I'm never eating that again. I knew it was made of head meat, but now I've seen how and it litterally made me gag 😩🙈
More for the rest of us 🥴
:(
Better than sex!
Hahahaha. Without the work.
Oh man, this one made me look away lol.
Healthy Recipe Channel yeah, I've seen a few butchering videos but this one caught me by surprise, lol
Making Souse out of a hog jaw is criminal.