Headcheese and Cured Meat Pink Look

Rick · Post by **Rick** » Tue Dec 17, 2013 11:50

I think I'm having a senior moment, trying to figure out this headcheese process! LOL

So, I'd like to get the nice pink looking meat in my headcheese, which has to do with a pre-cure of the meat chunks. How does one do this?

I'm working with a pig head, snouts and tongues.

The head and snouts are simmered in 197 degree water until tender. After which color of meat is gray.

Tongues are briefly blanched in order to remove the skin. Tongues turn gray.

So if I'm pre-cooking all this meat, how do I maintain the pink color? Everything turns out gray.

Follow-up question, meat chunks and cure, assuming the above question is answered, how much cure is applied to these loose chunks of meat? After the cure is applied, how long does the meat set before using, and do you rinse excess cure off before using?

Thank you for getting my head straight on this process!

Post by **Butterbean** » Tue Dec 17, 2013 17:01

If you have properly cured the meat prior to simmering then I don't know why the meat would turn grey. Might also add a some cure to the water prior to simmering.

Rick · Post by **Rick** » Tue Dec 17, 2013 18:13

Butterbean, I don't know if that's how it's done or not. It would only be for the snouts and tongues though, as I'd hate to pack a head in cure! LOL

Post by **Butterbean** » Tue Dec 17, 2013 23:41

If you want the rosy color of ham in your head cheese then the meat will have to be cured. Try boiling a cured ham and a boiled fresh ham and note the difference.

Rick · Post by **Rick** » Wed Dec 18, 2013 01:39

Butterbean, I looked in the Rytek book under head cheese, and he does have the curing process listed for the meat. That pretty much answers my questions. I believe he calls for tongues and snouts. I have a head in the freezer I was planning on using along with the other cuts.
Many thanks for your help too.

Chuckwagon · Post by **Chuckwagon** » Wed Dec 18, 2013 20:42

Rick,
Our ol' pal Butterbean is very experienced and has made souse for years. He always gives good advice. Check out his headcheese at this link: http://wedlinydomowe.pl/en/viewtopic.ph ... headcheese

Best Wishes,
Chuckwagon

Rick · Post by **Rick** » Wed Dec 18, 2013 21:44

CW, For a second, I thought i knew that pig! They saw my heads down the center at the slaughter house for me. Never had souse, but I'd have to spice it up more as he suggested.