Name: How to make head cheese in an alto-shaam cook & hold oven
Ingredients: Brine; 3 c kosher salt; 4.5 c brown sugar; 1 head garlic; 1 orange; 2 lemons; 2 limes; 1 apple; .5 c juniper berries; 3 t coriander seed; 2 t cardamom; Sage; Parsley; Peppercorns; Poaching liquid; Pigs head; Trotters; Onions; Leeks; Boquet garni; White wine; White wine vinegar

STEPS
INGREDIENTS
Simmer the brine
Rince the pig head and trotters under running water
Brine for 3 days
Put meat into a stock pot and cover with water
Add poaching ingredients
Bring to a simmer and skim for 20 min.
Cook at 250F (121C) for 2.5 hrs and hold at 160F (71C) overnight.
It will look like this in the morning
Strain off the meat keeping the liquid
Reduce cooking liquid  by 2/3 to a rich flavor
Pull meat from head and trotters. Clean tongue.
Line a terrine with plastic. Loosely pack meat into the terrine with slices of tongue.
Pour in the reduced cooking liquid then Cover and refrigerate.
When chilled unmold to slice
Ready to enjoy.
 Brine
 3 c kosher salt
 4.5 c brown sugar
 1 head garlic
 1 orange
 2 lemons
 2 limes
 1 apple
 .5 c juniper berries
 3 t coriander seed
 2 t cardamom
 Sage
 Parsley
 Peppercorns
 Poaching liquid
 Pigs head
 Trotters
 Onions
 Leeks
 Boquet garni
 White wine
 White wine vinegar

How to make head cheese in an alto-shaam cook & hold oven

Free up a burner, no need to simmer on the stove when your Shaam oven can slowly poach the meat to tender moist perfection