Tongue Head Cheese is a classical type of head cheese made with blood & tongues

Tongue Head Cheese (Salceson Ozorkowy) is a classical type of head cheese made with blood and tongues ("ozorek" denotes animal tongue in Polish).

1.	meat selection	Pork or veal tongues (cured)- 1.75 kg (3.85 lb) Pork Jowl (unsalted)-2 kg (4.4 lb) Skins (unsalted)-0.25 kg (0.55 lb) Pork liver (unsalted)-0.5 kg (1.1 lb) Blood (unsalted)-0.5 kg (1.1 lb) Meat total : 5 kg (11 lb) For jowl substitution see Meat Classes	salt pepper garlic marjoram cloves (ground) Cure #1	40 g 10 g 3 g 4 g 2.5 g 4.3 g	1.4 oz 0.35 oz 0.11 oz 0.14 oz 0.09 oz 0.15 oz	2-1/3 Tbs. 5 tsp. 1 clove 2 Tsp. 1.2 tsp 1 tsp
	ingredients
2.	curing	Use dry curing method. A. scald tongues with hot water and remove the skin. This will speed up curing process. Then cut them into 1.5" cubes. B. use 4.3 g (0.15 oz) Cure# 1 and 22 g (0.78oz =3-1/3 tsp) of salt.The salt used for curing is not listed in the table of ingredients. C. cure for 48-72 hours If tongues were cured by wet method they have to be rinsed in running cold water for 2-3 hours.
	cooking/boiling	Poach tongues in water at 185º F (85º C) until soft. It is possible that tongues may unsalt themselves (loose some of the salt that was acuired during curing) so test them when mixing and add extra salt if needed. If tongues were cured by wet method now it's time to remove the skin. Poach skins in water at 203º F, (95º C) until soft. Poach jowl in water at 185º F, (85º C) until medium soft. Liver is not poached.
3.	grinding	Cut jowl into 2" cubes. Cut tongues into 1.5" cubes.Grind skins with 1/8" plate. Grind raw liver with 1/8" plate.
4.	mixing	Mix all meats, blood, salt and spices well together.
5.	stuffing	Stuff mixture not too tight into beef bungs 4"-5" in diameter and 7"-10" long. Its thickness (height) should be about 2.8" (7 cm) and that will be determined during cooling.
6.	drying	none
7.	smoking	none
8.	cooking	Poach in water at 180º F, (82º C) for about 90-120 min 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 original recipe calls for wet curing method of the tongues what requires about one week curing time. That requires 0.7 liter, (3 cups) of water, 50 g salt and 8 g, (0.3oz) Cure#1. Then they have to dry out for 12 hours. The dry curing method is commonly used as it is much faster and the final effect is the same. That is why it is chosen for this recipe.