"Thomas Prufer" > wrote in message
...
> On Sat, 12 Jan 2013 13:42:20 -0500, "Big Jim" > wrote:
>
>> Ears is better than tails, BUTT both work and don't hurt the headcheese.
>
> Would you leave the ears in with the meat (maybe run them through a
> grinder), or
> remove them after boiling them for stock?
>
>
> Thomas Prufer
>

I think what they did was to simmer the meat until falling off the bone,
Cooled it and picked the meat off those bones and chopped it up fairly small
and after the seasoning was right, packed it in a loaf pan and poured the
liquid over the meat and put in the ice box. The older guy used a big bowl
and the younger used a loaf pan. I like using a loaf pan. Makes nicer
slices.
Take one of them slices and put between two slices of good white bread with
a gob of mayo. Nice lunch.
BeeJay