Souse

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Souse

Postby TSchieffelbein » Tue Apr 16, 2013 7:38 am

Souse
1 lb diced red peppers
1 lb diced sweet pickles
5 oz gelatin, dissolved in 1 quart of warm water
3 oz white vinegar
5 oz salt
1 Tbsp 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 skins
Cure meat 3-5 days in a brine made of the following:
2.5 gallons water
2.5 lbs salt
12 oz cane sugar
4 oz Prague Powder no. 1
After curing, place all meat loosely in a steam kettle. Place the pork skins in a cooking net, cover with water and raise to a boiling temperature. Cook for approximately 1.5 to 2 hours. After cooking, remove from the kettle and let cool. Grind pork skins through 1/8" grinder plate. Grind the remaining meat through a 1.5" 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 throrougly 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 38-40 degrees F cooler. Chill at this temperature overnight.
TSchieffelbein
 
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