Absolutely professional the way you have broken down the steps to prepare this hog head cheese; I really admire your method and will be following your way, thanks a million!😊😊
You sir are great. This has got to be the most beautiful cooking i have seen in a long time. I watch cooking almost everyday for hrs. Yours is great. Thank you
I absolutely love headcheese. It's a common thing in Polish and Ukrainian cuisine. My mixed Slavic ancestry includes Polish and Ukrainian. The headcheese I had was made with pigs feet. I've made it with pigs feet. Lots of garlic is good in headcheese. That headcheese looks so good. I hope you have a Happy New Year. Cheers! ✌️
🌴 Hey y’all, just dropped in to see what you had going on , I’m gett’n ready to make some head cheeze , wanted to see what kind of recipe y’all had going on , my pop’s made this for us when we were growing up but I never got the recipe so all my stuff is from memory from watching him , it’s amazing how many different cultures make head cheeze but they put their own special twist on it , your recipe comes out the closest to pop’s recipe , I can’t remember him putting in the picking salt though , or him marinating it , I’m lucky enough that I can get a skinned cleaned hogs face and cut up hocks at our local Asian grocery store, I make up the trinity and a bouquet in cheese cloth and cook 3 hours , I have a tendency to add a bit more Vinegar and sugar to taste, sweet sour thing , the only thing if found out about making head cheese is for so unknown reason it disappears really quick 😆 , thanks for posting brother man great recipe!
Thanks for watching Dave. Those curing salts give it a bit of pink color that I love. I'll be sure to check out my Asian mkt for my next batch. Your recipe sounds great!
Wow, You taught me something different to make Joe. I'm hungry now after watching your video. My mother used to make Head Cheese/Brawn every so often. She added chopped gherkin, pickled red pepper pieces, vinegar and some paprika powder, Soimetimes some garlic. It never lasted long. When I make your head cheese shortly I bet that it will be gone in a flash. Wed eat it with various mustards. Your tutorial is GREAT Joe. Thanks!!!!!
Thanks for that awesome comment Jan, I'm always dissapointed that some people are turned off by these types of delicacies. They're truly delicious and would make for a great family project over a weekend. Thanks for watching!
I absolutely love hog head cheese. Thanks to your easy to follow recipe and what I consider to be pro tips ( usage of the cheese cloth , pickling the onions and peppers ) I can make it in my home . First time viewer and new subscriber .
I've never been a fan of Sousse/head cheese, but this looks really interesting. It's awesome to see this done. Other than on Friday ners Drive ins and Dives, I have never seen the process. Wow!!! 👍🏼🇺🇸🥃
@@mamaandpapajoe Absolutely....and no worries, I decided to quell commenting, it seems I'm a bit too free with my life and experiences and it bothers folks. Have a great New Year, we'll see ya in 22👍🏼🇺🇸🥃
Thank so much Jason, it's a shame more people can't get past the ingredients and try this. Your grandma's sound legit. This was my first attempt and I'll be making another batch soon. Thanks for watching.
@@mamaandpapajoe we live in Northern California and the head cheese up here cost $12.99 per lb. You sir have provided me with an in-depth version of making it unlike any other. Thank you again.
My bride and I love good head cheese. I want to try my hand at making it, so we search the web for the diy the process. After watching God only knows how many video’s on the process your video without question is the best, as in the VERY BEST. Love the recipe, love the ingredients, don’t have a problem with cooking a hogs head your method and the meat you use is just a simple less work method. Wrapping the meat and veggies in cheese cloth and clarifying the broth is excellent. Can’t wait to get to our local processor and order the meat. Many thanks for making a well edited video on how you make head cheese. It was fun to watch you put it all together. We’re from Missouri.
Wow! Thank you so much for your comment Jack. It's a real shame that this dish does not get the props it deserves because it can be so delicious. You're going to love this.
You are welcome!! I grew up raising and Butchering Hogs and my Mother made Souse and Cracklings! My local Butcher shop carries Souse and I cook it down and add a few things of my own! My favorite way to eat it is to cut a chunk and put it in a bowl and pour vinegar over it! I’m going to try my hand at making my own soon! I also make my own pickle pig feet!!
Boy that's good eating right there hog head cheese thought cow tongue was nasty till my cousin cooked some old southern food is going away n shouldn't glad recipe like this still around n still eating
My mom made this same head cheese. It's delicious. She loved to add vinegar on the pieces she ate. Great memories. All the best in the New Year Mama & Papa.
Man, I haven't eaten or thought about Hog Head Cheese since I was a kid. My dad was stationed in Germany for several years and brought back some "likings" for certain German foods - this as one. But not easy to find or popular in southern OK, so it never really caught on with the family. Maybe I'll do a batch in his honor now that I know how. Thanks CJ!
Dang CJ.... this was a very interesting video this is the first time seeing how this is made . I can just imagine those flavors and it looks absolutely delicious. We make some similar here on the islands called Souse where we use pigs feet or Chicken foot cooked until tender. Its more of a broth with pigs feet or Chicken foot seasoned with garlic ,Thyme black pepper, Scallions and Scotch Bonnet Pepper no curing salt though. Then we Garnish it with slices of Cucumber on top. Thanks for sharing my brother wishing you and Alicia a Happy and Prosperous New Year. God Bless 🙏🏽☝
I was scared going in com on head and cheese in the same description. Thought I was going to need to watch threw the gaps between my fingers (hand over face). But I'd try that. Thank You Mama and Papa
lololol...... The actual use of the hog's head can turn people off, but this can be made using cuts that folks are more accustomed to. Pretty tasty too!
Great vid! Clarifying your broth with a egg white raft was really impressive! Although I really don't mind it being opaque, I may have to give it a shot. One question: whats the curing salt for? Preservation? I've never frozen mine as it never makes it though the week. Also I swing in a little different direction, as I'm not feeling the sweet aspect. The vinegar is crucial, so I may rock the quick pickles sans maple syrup. I've found I don't need to line containers. I pour mine into plastic take-out containers and they pop right out when they're set. They also make good portion size for gifting. If it did get stuck, you could run a little warm water on the bottom and it should unmold with lovely glistening finish. Also I don't think sous vide would be very useful here as suggested in a comment. What IS useful is a pressure cooker. Goes down from 3+ hours to 45 minutes. Thanks again for the vid and tips!!
Thanks for watching Wali. It sounds like you know what you are doing. This was my first attempt so I'm a novice. I totally agree with your suggestions. The curing salt is for some color in the end as well as to prevent bacterial growth from all those chopped up pieces during the cure.
@@mamaandpapajoe “prevent bacterial growth” That sounds like the seasoned comp bbq chef coming out! I “hope” that long hot cook pasteurizes it enuf to kill any nasties long enuf for me to eat it. Really enjoyed a number of your competition vids and you’ve clearly demonstrated that I need to leave that up to mamanpapajoe. Thanks again for your (y’all’s) work and the vids!
@@mamaandpapajoeI just watched this wonderful video. Yum yum!!🤤 Do you ship orders out or do you sell to merchants that I can buy from?? I live in Buffalo NY.
I saw a TH-cam video that did the same thing. But I think I like yours better. A lot of people grind the meat up.I like the way you did it by leaving it chunky. I occasionally buy head cheese from the store. But I’m sure what you made is better. I’m keeping your video and making some as soon as it cools off.
Traditionally it is but a whole hog head can be difficult for most people to find. Usually areas with a high Hispanic population some grocery stores will carry them a few times a year. The local Walmart here does. Even seen chicken feet a few times. Tripe is on the shelf year round.
@@mamaandpapajoe I was looking forward to watching... trying to recreate Grandmas recipe... Just couldn't focus at all... Watched long enough to get you credit for the view anyway...
Absolutely professional the way you have broken down the steps to prepare this hog head cheese; I really admire your method and will be following your way, thanks a million!😊😊
Thanks a million Onyx! I'm thrilled you found the video helpful.
You sir are great. This has got to be the most beautiful cooking i have seen in a long time. I watch cooking almost everyday for hrs. Yours is great. Thank you
Thanks you so much for your kind comment Mark.
I absolutely love headcheese. It's a common thing in Polish and Ukrainian cuisine. My mixed Slavic ancestry includes Polish and Ukrainian. The headcheese I had was made with pigs feet. I've made it with pigs feet. Lots of garlic is good in headcheese. That headcheese looks so good. I hope you have a Happy New Year. Cheers! ✌️
That sounds great Dwayne, I really love trying new foods! Have a happy new year and thanks for watching.
Thanks!
Thanks very much for watching Onyx, we really appreciate your support. Have a great new year.
🌴 Hey y’all, just dropped in to see what you had going on , I’m gett’n ready to make some head cheeze , wanted to see what kind of recipe y’all had going on , my pop’s made this for us when we were growing up but I never got the recipe so all my stuff is from memory from watching him , it’s amazing how many different cultures make head cheeze but they put their own special twist on it , your recipe comes out the closest to pop’s recipe , I can’t remember him putting in the picking salt though , or him marinating it , I’m lucky enough that I can get a skinned cleaned hogs face and cut up hocks at our local Asian grocery store, I make up the trinity and a bouquet in cheese cloth and cook 3 hours , I have a tendency to add a bit more Vinegar and sugar to taste, sweet sour thing , the only thing if found out about making head cheese is for so unknown reason it disappears really quick 😆 , thanks for posting brother man great recipe!
Thanks for watching Dave. Those curing salts give it a bit of pink color that I love. I'll be sure to check out my Asian mkt for my next batch. Your recipe sounds great!
Wow, You taught me something different to make Joe. I'm hungry now after watching your video. My mother used to make Head Cheese/Brawn every so often. She added chopped gherkin, pickled red pepper pieces, vinegar and some paprika powder, Soimetimes some garlic. It never lasted long. When I make your head cheese shortly I bet that it will be gone in a flash. Wed eat it with various mustards. Your tutorial is GREAT Joe. Thanks!!!!!
I'm in Australia. Can I share your video on our Forum?
Thanks for that awesome comment Jan, I'm always dissapointed that some people are turned off by these types of delicacies. They're truly delicious and would make for a great family project over a weekend. Thanks for watching!
Add chicken feet for great collagen they don't have any meat on them but the collagen is great
Excellent video Joe. Thank you for posting.
Thanks a lot Terrier, this dish gets a bad rap but it's so delicious.
Thanks for sharing. It looks great. I'm envious of your friends who will get to taste your creation. Happy New Year to you, your family, and friends.
Thank you so much MB! A prosperous new year to you as well.
Great Job, looks amazing😀😀😀😀😀
Thanks for watching Gary.
I absolutely love hog head cheese. Thanks to your easy to follow recipe and what I consider to be pro tips ( usage of the cheese cloth , pickling the onions and peppers ) I can make it in my home . First time viewer and new subscriber .
Hope you enjoy Eileen, thanks for watching.
I love head cheese ! Nicely done Mr CJ !!
Thanks DD, people that turn their noses up at head cheese have never tried some good head cheese!
Absolutely great job
Thanks very much for watching, it's a shame most people don't give this dish a chance. It's so good.
I've never been a fan of Sousse/head cheese, but this looks really interesting. It's awesome to see this done. Other than on Friday ners Drive ins and Dives, I have never seen the process. Wow!!! 👍🏼🇺🇸🥃
Glad you enjoyed it TPC! Am I to think I finally found something that you're not so experienced with? lolol
@@mamaandpapajoe Absolutely....and no worries, I decided to quell commenting, it seems I'm a bit too free with my life and experiences and it bothers folks. Have a great New Year, we'll see ya in 22👍🏼🇺🇸🥃
@@2AChef-n-BBQ Don't do that man! You're a wealth of info!
Great video. My grandmother used to make hog head cheese and I loved the fatty, vinegary, spicy heat of hers. Can’t wait to try this recipe myself.
Thank so much Jason, it's a shame more people can't get past the ingredients and try this. Your grandma's sound legit. This was my first attempt and I'll be making another batch soon. Thanks for watching.
Very detailed and very nicely done.
Thank you.
You're very welcome Mr Mendez, this dish gets a bad rap but it's really quite tasty. Thanks for watching.
@@mamaandpapajoe we live in Northern California and the head cheese up here cost $12.99 per lb.
You sir have provided me with an in-depth version of making it unlike any other.
Thank you again.
Well thanks very much. Be sure to let me know when you make it.
Marvelous Chefs
Thanks very much for watching Malcolm!
Thank you for your hard work.😁👵Sally
It's well worth the labor Sally, thanks for watching.
My bride and I love good head cheese. I want to try my hand at making it, so we search the web for the diy the process. After watching God only knows how many video’s on the process your video without question is the best, as in the VERY BEST. Love the recipe, love the ingredients, don’t have a problem with cooking a hogs head your method and the meat you use is just a simple less work method. Wrapping the meat and veggies in cheese cloth and clarifying the broth is excellent. Can’t wait to get to our local processor and order the meat. Many thanks for making a well edited video on how you make head cheese. It was fun to watch you put it all together. We’re from Missouri.
Wow! Thank you so much for your comment Jack. It's a real shame that this dish does not get the props it deserves because it can be so delicious. You're going to love this.
It's been over 50 years since I made this and a few different ingredients but I am up for a challenge. It looks good
@@candirobbins6429 You are going to love this recipe.
Damn dude that looks DELICIOUS!
Thanks a lot Rick!
Looks Delicious!!
Thanks Kevin, I wish more folks would give this dish a chance.
You are welcome!! I grew up raising and Butchering Hogs and my Mother made Souse and Cracklings! My local Butcher shop carries Souse and I cook it down and add a few things of my own! My favorite way to eat it is to cut a chunk and put it in a bowl and pour vinegar over it! I’m going to try my hand at making my own soon! I also make my own pickle pig feet!!
So professional and easy to follow.
Thanks very much Queen, we appreciate you watching.
Looks so delicious
Highly underrated and gets a bad rap... but it's so good. Thanks for watching.
Excellent video,definitely chef approved.Happy new year !
Thanks for watching and a happy new year to you too Glenn!
Lengthy process with a rewarding outcome👍😊
Yes indeed Bobbi! Thanks for watching.
Boy that's good eating right there hog head cheese thought cow tongue was nasty till my cousin cooked some old southern food is going away n shouldn't glad recipe like this still around n still eating
Thanks Jason! If you think you've had some good beef tongue, you need to see ours. th-cam.com/video/ERzvhZ8ZlQs/w-d-xo.html
This looks delicious!!
Thanks B B, people are afraid of this because they have never tried it.
I'm making my first batch today and I hope mine turns out as good as yours! Thanks for the tutorial.
You can do it Potter, enjoy the ride and thanks for watching!
Great video! never seen it done before and cheers to you! you had me watching from beginning to end!! now i want to go try some!!
Go for it Bill, I'd love to see another take on it!!
@@mamaandpapajoe not really sure i want to try and cook it...it looked like a lot of work, i just want to taste it! lol!
My mom made this same head cheese. It's delicious. She loved to add vinegar on the pieces she ate. Great memories. All the best in the New Year Mama & Papa.
That vinegar really amps it up Brian! We received the card, thanks for thinking of us. We really appreciate it! Have a happy new year!
Looks absolutely mouth watering. I cannot wait to make some
Thanks very much for watching Juju, I wish more people were willing to try this dish.
that stock is magnificent, you did that, thanx
Thanks so much for watching Noelle, we really appreciate it.
Loving the content , keep it up!
Thanks, we appreciate you watching Larry!
Absolutely the best Souse/Head Cheese/Brawn I have ever seen made. I really liked the method of clarifying the broth.bdm
House gets a bad rap but it's such a delicious delicacy Bernard. Thanks so much for watching.
Great video!!! Luv hog head cheese!! Yes sir!!!
Thanks for watching Sam!
good job sir
Thanks Trucker, hoghead cheese is a nice treat.
❤thank you very much I love hog head cheese ,the demonstration what's excellent I am going to make it on Thursday March 142024
This dish is so underrated. I wish more people would try it. Thanks for watching and I'd love to hear how yours turn out.
Man, I haven't eaten or thought about Hog Head Cheese since I was a kid. My dad was stationed in Germany for several years and brought back some "likings" for certain German foods - this as one. But not easy to find or popular in southern OK, so it never really caught on with the family. Maybe I'll do a batch in his honor now that I know how. Thanks CJ!
The Germans make so many varieties Kevin, that's where I first tried it. The process in not difficult, just kind of lengthy.
Dang CJ.... this was a very interesting video this is the first time seeing how this is made . I can just imagine those flavors and it looks absolutely delicious. We make some similar here on the islands called Souse where we use pigs feet or Chicken foot cooked until tender. Its more of a broth with pigs feet or Chicken foot seasoned with garlic ,Thyme black pepper, Scallions and Scotch Bonnet Pepper no curing salt though. Then we Garnish it with slices of Cucumber on top. Thanks for sharing my brother wishing you and Alicia a Happy and Prosperous New Year. God Bless 🙏🏽☝
Happy new year guys, i would love to see your take on this dish. It's really a fun process!
Wow 🙂
Thanks for watching Amelia, have a happy new year!
This is epic never seen it before and never tasted it before but I have to be honest I would definitely try it out bomb
Something I wanted to try for a while now 805! Delicious too.
@@mamaandpapajoe that's right carnal happy new year's to you and your family 🍺 🍻
Nice job on the consommé
Thanks tone, it really made a difference.
Happy New Year 🍺🍻🍺
Happy new year bruh!
I was scared going in com on head and cheese in the same description. Thought I was going to need to watch threw the gaps between my fingers (hand over face). But I'd try that. Thank You Mama and Papa
lololol...... The actual use of the hog's head can turn people off, but this can be made using cuts that folks are more accustomed to. Pretty tasty too!
Ive heard my dad talk about souc, it looks delicious
Yes Joyce, it's delicious. It gets a bad rap but everyone should try it at least once.
Great vid! Clarifying your broth with a egg white raft was really impressive! Although I really don't mind it being opaque, I may have to give it a shot. One question: whats the curing salt for? Preservation? I've never frozen mine as it never makes it though the week.
Also I swing in a little different direction, as I'm not feeling the sweet aspect. The vinegar is crucial, so I may rock the quick pickles sans maple syrup.
I've found I don't need to line containers. I pour mine into plastic take-out containers and they pop right out when they're set. They also make good portion size for gifting. If it did get stuck, you could run a little warm water on the bottom and it should unmold with lovely glistening finish. Also I don't think sous vide would be very useful here as suggested in a comment. What IS useful is a pressure cooker. Goes down from 3+ hours to 45 minutes. Thanks again for the vid and tips!!
Thanks for watching Wali. It sounds like you know what you are doing. This was my first attempt so I'm a novice. I totally agree with your suggestions. The curing salt is for some color in the end as well as to prevent bacterial growth from all those chopped up pieces during the cure.
@@mamaandpapajoe “prevent bacterial growth” That sounds like the seasoned comp bbq chef coming out! I “hope” that long hot cook pasteurizes it enuf to kill any nasties long enuf for me to eat it.
Really enjoyed a number of your competition vids and you’ve clearly demonstrated that I need to leave that up to mamanpapajoe. Thanks again for your (y’all’s) work and the vids!
Thanks for watching.
@@mamaandpapajoeI just watched this wonderful video. Yum yum!!🤤 Do you ship orders out or do you sell to merchants that I can buy from?? I live in Buffalo NY.
thank you
How are you doing Rick? Thanks for watching.
@@mamaandpapajoe hood love seeing a diffrent ways making head cheese
Such a disrespected dish!
I saw a TH-cam video that did the same thing. But I think I like yours better. A lot of people grind the meat up.I like the way you did it by leaving it chunky. I occasionally buy head cheese from the store. But I’m sure what you made is better. I’m keeping your video and making some as soon as it cools off.
Awesome Vernon. It's a fun cooking project. The whole family can get involved.
#PapaJoe you off the chain🔥🔥🔥
Great Job Brothahood!🔥
👑❤️💦🔥🎶👏🏿
Thanks Anthony, I really enjoyed and learned a lot making this vid.
Forgot...happy new year papa and mam Joe!!!
Happy new year Yoho12. Thanks for your support!!
I see you og happy new years to you and moma
A little something different I've wanted to do for a while Lawrence. Happy new year.
Wow! That look delicious and time consuming 😋
Definitely time consuming T but it would be a great family project over a couple of days if they enjoy being in the kitchen. Thanks for watching.
@@mamaandpapajoe I enjoy being in the kitchen... so I'll give it a shot once day. My mouth still watering 🤣Thanks for Replying.
I appreciate your skills, I recognize the nuisance. Great vid!
Glad you enjoyed it Dan! Thanks for watching.
Hog head cheese ain't nothing but hog brains and we love it down here in Louisiana
😍😍😍 I wish more folks would give it a shot. It's delicious Lady Alligator. Thanks for watching and have a merry Christmas.
My dad loved head cheese, but as a kid I couldn't warm up to it. I've got to give it another try.
Try it, you can adjust it to your tastes and likings!
CJ! I have never seen anything like this before baby! Looks good but look hea look hea, I think this came from the red coats!
lololol.... Thanks man, I love trying something new!
Give me some cheddar cheese and saltines and you got a great appetizer. Great job.
Thanks for watching Mike, I haven't done the cheese yet but saltines are a perfect compliment!
Dang! I always thought it was made using hog heads. Looks like porky fruit cake. Definitely beautiful.
Hogs head can be a huge part, I wanted my first attempt to be a little less challenging. Thanks for watching! A "porky fruitcake"..... lololol
Traditionally it is but a whole hog head can be difficult for most people to find.
Usually areas with a high Hispanic population some grocery stores will carry them a few times a year. The local Walmart here does. Even seen chicken feet a few times. Tripe is on the shelf year round.
🤠🤝
Happy new year Guns n BBQ!
I like that vinegar taste.
It really brings the flavor together Alice, thanks so much for watching. Happy holidays.
Could've sous vide and left it in vacuum bag
How much more time would that add?
How would that work?
Didn't let it set long enough! Needs 24hrs at the very least.
Well allright!
Needs to be grounded up, to big of chuncks in it.
Roll with that if that's how you like it! Thanks for visiting.
This is unwatchable due to the music... can't hear you and it's extremely distracting...
Sorry to hear that.
@@mamaandpapajoe I was looking forward to watching... trying to recreate Grandmas recipe... Just couldn't focus at all... Watched long enough to get you credit for the view anyway...
I feel the same