My maternal great-grand mother made hers from scratch. For New Year's Day gift was homemade hog head cheese for her children or my maternal grandmother and my great aunts and uncles. Most delicious! Saltine crackers and hoghead cheese, good eating. Hog head cheese from Mississippi.
That looks so good. You can't find it anymore in the stores for some reason. We didn't have much money growing up and we ate this all them time in sandwiches. Sure do miss it.
I'm an old, 100% West Virginian. Originally we made souse with the hog's head, but they are hard to come by now. My souse is not as fancy as yours. I, too, use the country style ribs, plus a couple pig's feet for the glue. All I put in mine is sage, red pepper flakes, salt and red vinegar.
"THAT'S what I'm TALKING about!!! THAT'S what I am TALKING about!!!" says every black man I know who knows he just nailed it!! 😁😁😁 Will try this tomorrow, thank you for posting!!
Tracey, you have created a masterpiece! I’m sure your souse meat tasted just like souse meat here at home. Thank you for this tasty and easy follow recipe.
The souse came out absolutely beautiful. It buy it from a local store here in New York City for about $8.99 a pound but I'm pretty sure that I can put this together myself. I usually buy souse on my way home from North Carolina at the red and white country store in Rocky Mount North Carolina much cheaper.
Awesome job Bro I use my hog heads, feet, tails, and pretty much everything from the hog kill and after watching your video I am going to add county style ribs!!!!!! You got me tore up in here. God Bless and take care.
God bless you 🙏 my cooking bro. Minister Woods fort Smith Arkansas. My dad was an pastor and shop Stewart -master butcher mainly Kill floor duties. He would make 2pots😍 every winter. Howghead cheese. Bro 🤪I WAS GUT HOOKED LIKE A CATFISH. YOU'VE REALY ENLIGHTENED ME. YOU'RE METHOD IS👍🤣🎣OFF THE CHAIN AWESOME. I CAN JUST EMAGINE HOW YOUR SOUSE TASTE. KEEP COOKING. AND GOD BLESS YOU AND YOUR FAMILY IS our prayers.
Wow! Awesome! My mom used to make the best hog head cheese (souse meat) I’ve ever wrapped my lips around, God rest her soul! So I’m definitely gonna try this. Thank you for the demonstration!
An update on your recipe I've tried it four different times and it is really good for someone that's a beginner. This is the best recipe I have found on RU-vid yet and I liked it so much because it's so easy for beginners I have shared it on the platform X, formerly known as Twitter. This recipe is better than anything you will buy in the supermarket.
Down here Southeast Alabama we use just a little bit of a different ingredients but this recipe you have here looks just as good and I'm going to try it thanks for sharing the recipe
I miss my Russian style head cheese. I'm going to try your recipe. It looks delicious. Not a popular food anymore. People don't know what they're missing out on.
Looks perfectly delicious! I remember my great grandmother making this and my husband remembers his mother making it. I never ate it but yours looks quite tempting!
My mom and dad made it every fall . They get hog heads and dad would quaker them and make sure no hair was on them . We put them in a big kettle and bowl them till the meat was coming off the bone . They take it off and grind it in a hand cranked grander. Then add season to it with vinegar and mix it by hand put in pans and put it in the frig . Next day take the fat off the top and cut it in squares and wrap it up for the freezer . But i remember how to do it cause i helped the hole time . We added the tongue from the heads to it also .
Awesome presentation!!! Love souse and I have been wanting to make my own! Tku.for this great recipe.. Going to try this for sure ...You did great!!!!!
Seeing that salad chopper made me think of a knife I got from Alaska, its called an Ulu knife. Shaped the same as your salad chopper but with a proper blade.
Your salad knife looks like a kind of native Alaskan knife called an ulu, translated "woman's knife." It is for processing animals. My favorite kitchen knife, though I am not a woman. Thank you for the video. I am going to try it this week.
Man, that looks soooo good. Head cheese (as it's called where I live) is hard to find in the normal grocery stores... the good butcher shops have it but it's expensive. I'm pretty sure you've convinced me to try to do it myself!
Have you tried this? Try scrambling up some (2 jumbo) eggs about half done in a skillet with butter.....add about 1/3 of souse (1/3 of a 1/2" thick slice of loaf souse, chop it into chunks), continue scrambling until you warm up souse halfway and remove from heat. Stir till eggs are cooked and cover a minute. Out of this world using hot souse.
When I was a kid I never understood why my parents called it pork cheese I would think to myself this is ham but maaaan was it sooo good on my sandwiches I need to make some
You crack me up dude. I’m Latino and Mom never used hog malls. Gamey she says and I agree. Next time use some nice pigs feet lol. I’m thinking now now … why was her juice so clear? I don’t know but I’ll be doing it soon with wife looking over my shoulder 🎉🎉🎉
Looks awesome and yummy! I have a question: Can you use a blender to chop this meat mixture very fine to make some kind of Head cheese pate or meat pate spread? Did you ever try it or only the way you shown in this Video?
Ok, do you keep the rest of the Meat juice after cooking for something else or do you just throw away the rest of the meat juice in the trash after? You did not specify want you do with all of the juice from the cooking? ❤ 👍 👁
I remember my dad making this, he called it had cheese. I would sit with him for hours as a girl, waiting for him to pick the bones so I could grind using the tabletop grinder that latched to the end of the table. Good memories, seems like a good recipe. It definitely looks good. Tfs
I miss my grandmother’s souse they would kill 4 hogs at a time and process it uncle would butcher them and cure the bacon and hams in the “smoke” house granny would make sausage and souse 🥰
Ok. I've been eyeballing the souse thr last few times I've been at the store. Thinking about may tossing a slice in a pan to maybe crisp it up, if possible, for a sandwich. Got a pack back in 2000 when I was in high school and tried a bite. A chewy bit threw me off and grossed me out at the time. But, im always willing to try new foods, my grandparents raised me right. Lol. And my tastes have changed immensely since then. So, I think I'm gonna give it another go. Sorry for the long winded comment. Lol.
@@preciousdelzell1370 yea, I figured that out the hard way. Idk why I didn't think of that ahead of time. Lol. Sliced up some and put it in a pan, as soon as it got warm enough it disintegrated. But was ok with me because I then cracked a few eggs into it and then scrambled it all together.
They are almost the same only hoghead cheese comes directly from the head of the pig and has no vinegar and souse meat has vinegar. You may see different recipes of people making them the same.
