Countryside Head Cheese is one of the easiest head cheeses to make

1.	meat selection	Pork heads (bone in)- 8.20 kg (18.04 lb) Pork legs (bone in)-1.6 kg (3.52 lb) Blood -0.2 kg (0.44 lb) Meat total : 10 kg (22 lb) Pork head might be hard to obtain. It can be substituted with picnic meat (front leg). Read more.... in Meat Classes	salt pepper allspice (ground)	125 g 8 g 2 g	4.41 oz 0.28 oz 0.07 oz	7 Tbs 4 tsp 1 tsp
	ingredients
2.
	curing	none
	cooking	A. Wash pork heads and legs in cold running water. B. Poach in separate containers at 185º F, (85º C) heads and legs until meat can be removed from the bone (try not to cook the meat). Using separate containers allows for better control of the doness of the meat. Save some of the left over stock liquid for later. C. Remove meat from the bone and let it cool.
3.	grinding	Cut head meat into 1/2" (12 mm) cubes. Grind leg meat with 3/16" (3 mm) plate.
4.	mixing	Mix all meats with salt, spices, blood and add some of the saved stock. Mix until mixture feels gluey.
5.	stuffing	Stuff mixture not too tight into hog stomachs or beef bungs about 12" (30 cm) long, 8" (20 cm ) wide and 3" (8 cm) thick. Saw the ends with butchers twine.
6.	drying	none
7.	smoking	none
8.	cooking	Poach in water at 180º F, (82º C) for about 90-120 min (depends on a size) until internal temperature of 154º-158º F, (68º-70º C) is obtained. If stuffed bungs swim up to the surface prick them with a needle to release air.
9.	cooling	Place headcheeses on a flat surface to cool them down and let more moisture to evaporate.. Then cool them down to below 42º F, (6º C), place in refrigerator and put some weight on top of it (determines the shape and the thickness of the finished product).
10.	storing	In refrigerator.
	notes	The final weight of the product is about 63 % of the initial meat weight. The losses are in bones-about 2.9 kg, (6.38 lb) and fat that migrated from meat into water-about 0.10 kg (0.25 lb).