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

1971
STEPS
INGREDIENTS

Simmer the brine

Simmer the brine

Rince the pig head and trotters under running water

Rince the pig head and trotters under running water

Brine for 3 days

Brine for 3 days

Put meat into a stock pot and cover with water

Put meat into a stock pot and cover with water

Add poaching ingredients

Add poaching ingredients

Bring to a simmer and skim for 20 min.

Bring to a simmer and skim for 20 min.

Cook at 250F (121C) for 2.5 hrs and hold at 160F (71C) overnight.

Cook at 250F (121C) for 2.5 hrs and hold at 160F (71C) overnight.

It will look like this in the morning

It will look like this in the morning

Strain off the meat keeping the liquid

Strain off the meat keeping the liquid

Reduce cooking liquid by 2/3 to a rich flavor

Reduce cooking liquid by 2/3 to a rich flavor

Pull meat from head and trotters. Clean tongue.

Pull meat from head and trotters. Clean tongue.

Line a terrine with plastic. Loosely pack meat into the terrine with slices of 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.

Pour in the reduced cooking liquid then Cover and refrigerate.

When chilled unmold to slice

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
Menomonee Falls, WI
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