I really don't expect anybody here to have any experience with this,
and I will be STFW for ideas and instructions and will probably use
a combination of them. But if anybody else has some experienced
suggestions, I'm game.

https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg

-sw

On Thursday, October 15, 2020 at 4:43:15 PM UTC-5, Sqwertz wrote:
>
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> -sw
>
Well, I'm certainly at a loss of how to cook it.

Sqwertz wrote:
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> -sw
>

Refer to the old foxfire books. There was an old lady they
interviewed who was quite an expert in cooking pig's heads.

But you are not so damn stupid that you can't figure that out.

On 10/15/2020 2:43 PM, Sqwertz wrote:
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> -sw
>


When we were kids we made headcheese (hey!) with my dad. I remember
simmering a couple heads (larger than yours - er, the one you bought),
probably with some spices and bay leaves and salt, then pulling the meat
and combining with other goodies like lamb tongues before adding more
spice and packing in casing.

I would poach it, pull it, add spices and make tacos.

On Thu, 15 Oct 2020 18:05:38 -0500, Hank Rogers >
wrote:

>Sqwertz wrote:
>> I really don't expect anybody here to have any experience with this,
>> and I will be STFW for ideas and instructions and will probably use
>> a combination of them. But if anybody else has some experienced
>> suggestions, I'm game.
>>
>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>
>> -sw
>>
>
>Refer to the old foxfire books. There was an old lady they
>interviewed who was quite an expert in cooking pig's heads.
>
>But you are not so damn stupid that you can't figure that out.
>
>
there is a recipe trending SW-ish on Food Network.
Janet US

U.S. Janet B. wrote:
> On Thu, 15 Oct 2020 18:05:38 -0500, Hank Rogers >
> wrote:
>
>> Sqwertz wrote:
>>> I really don't expect anybody here to have any experience with this,
>>> and I will be STFW for ideas and instructions and will probably use
>>> a combination of them. But if anybody else has some experienced
>>> suggestions, I'm game.
>>>
>>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>>
>>> -sw
>>>
>>
>> Refer to the old foxfire books. There was an old lady they
>> interviewed who was quite an expert in cooking pig's heads.
>>
>> But you are not so damn stupid that you can't figure that out.
>>
>>
> there is a recipe trending SW-ish on Food Network.
> Janet US
>

He's getting to be a texan version of julie bove!

On 10/15/2020 5:43 PM, Sqwertz wrote:
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> -sw
>
I know someone that has. On an open wood burning pit with some
covering, sort of like roasting. He has done whole hog the same way.

On Thu, 15 Oct 2020 16:43:04 -0500, Sqwertz >
wrote:

>I really don't expect anybody here to have any experience with this,
>and I will be STFW for ideas and instructions and will probably use
>a combination of them. But if anybody else has some experienced
>suggestions, I'm game.
>
>https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
>-sw

Are you going to make Sulze? or something else that is similar? Or?
Janet US

On 2020 Oct 15, , Sqwertz wrote
(in article >):

> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg

I have zero experience. If the brain and eyes were still incorporated, I
would gift them to a neighbor with my blessing. Then I would simmer the rest
in a €œbig€� pot until everything was separated from the skull and put the
skull into a wood chipper for a calcium soil supplement or hang the skull on
the fence to scare off various animal and human predators. I might paint the
skull red and black with upside down white crosses and a pentagram or two
before hanging if I went that route.
Now we have something to work with. There has to be a killer broth with
plenty of gelatin and some washed out pork meat there. Posole?
I seem to remember that the nose and ears can be pickled?
I have been told by my wife, just now, that a friend roasted a pigs head in
our oven as a decoration for a work related luau. One would think Id
remember that. Hmmm...

leo

Sqwertz wrote:
>
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg

Great Halloween pic, Steve.
I'd be tempted to bury it in the back yard, put a cross there,
say a prayer then go in and cook a nice sandwich.

In reality, low slow cooking then eat anything you can get
off with a fork the next morning.

On Friday, October 16, 2020 at 1:36:15 AM UTC-5, Leo wrote:
>
> I seem to remember that the nose and ears can be pickled?
>
> leo
>
A year or so ago there was a local program on TV that features
places, restaurants, just local interest in Tennessee. They focused
on a restaurant near the Memphis area and one of their specialties
was pig ear sandwiches. People were constantly coming in for
them.

Some of the hardware and feed stores around here have pig ears
for sale for dog treats. They're sold right next to the rawhide treats.

Sqwertz wrote:
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg

notice they've removed the eyes... i don't want
anything looking at me when i'm cooking it.

cut it in half with a big axe or saw, boil it in
some seasoned water, eat what falls off or you can
dig out.

personally, no thank you.

basic scrapple starter kit.


songbird

On Fri, 16 Oct 2020 00:17:15 -0600, U.S. Janet B. wrote:

> On Thu, 15 Oct 2020 16:43:04 -0500, Sqwertz >
> wrote:
>
>>I really don't expect anybody here to have any experience with this,
>>and I will be STFW for ideas and instructions and will probably use
>>a combination of them. But if anybody else has some experienced
>>suggestions, I'm game.
>>
>>https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> Are you going to make Sulze? or something else that is similar? Or?

I've decided on Porchetta di Testa - wet cured and seasoned rolled
pig head cheese. I'm going to start it tomorrow by ripping its face
off its skull. Should be fun!

-sw

On Fri, 16 Oct 2020 12:33:46 -0400, songbird wrote:

> Sqwertz wrote:
>> I really don't expect anybody here to have any experience with this,
>> and I will be STFW for ideas and instructions and will probably use
>> a combination of them. But if anybody else has some experienced
>> suggestions, I'm game.
>>
>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> notice they've removed the eyes... i don't want
> anything looking at me when i'm cooking it.

The eyes are still in there, they're just covered by the ears (he's
bashful).

-sw

On 10/16/2020 4:46 PM, Sqwertz wrote:
> On Fri, 16 Oct 2020 00:17:15 -0600, U.S. Janet B. wrote:
>
>> On Thu, 15 Oct 2020 16:43:04 -0500, Sqwertz >
>> wrote:
>>
>>> I really don't expect anybody here to have any experience with this,
>>> and I will be STFW for ideas and instructions and will probably use
>>> a combination of them. But if anybody else has some experienced
>>> suggestions, I'm game.
>>>
>>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>
>> Are you going to make Sulze? or something else that is similar? Or?
>
> I've decided on Porchetta di Testa - wet cured and seasoned rolled
> pig head cheese. I'm going to start it tomorrow by ripping its face
> off its skull. Should be fun!
>
> -sw
>

https://westcoastprimemeats.com/reci...-testa-recipe/

This looks good.

Not that you need to be told, but pictures, please!

And you can make tacos while you are waiting (I told you so!)

On Fri, 16 Oct 2020 18:46:10 -0500, Sqwertz >
wrote:

>On Fri, 16 Oct 2020 00:17:15 -0600, U.S. Janet B. wrote:
>
>> On Thu, 15 Oct 2020 16:43:04 -0500, Sqwertz >
>> wrote:
>>
>>>I really don't expect anybody here to have any experience with this,
>>>and I will be STFW for ideas and instructions and will probably use
>>>a combination of them. But if anybody else has some experienced
>>>suggestions, I'm game.
>>>
>>>https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>
>> Are you going to make Sulze? or something else that is similar? Or?
>
>I've decided on Porchetta di Testa - wet cured and seasoned rolled
>pig head cheese. I'm going to start it tomorrow by ripping its face
>off its skull. Should be fun!
>
>-sw

I saw that there is a recipe for doing it sou vide. Are you going in
that direction? I've looked at the recipes and photos for the
finished item. I think I would like that. It's quit good looking.
I;d like a piece. Good luck!'
Janet US

On Fri, 16 Oct 2020 17:08:43 -0700, Taxed and Spent
> wrote:

>On 10/16/2020 4:46 PM, Sqwertz wrote:
>> On Fri, 16 Oct 2020 00:17:15 -0600, U.S. Janet B. wrote:
>>
>>> On Thu, 15 Oct 2020 16:43:04 -0500, Sqwertz >
>>> wrote:
>>>
>>>> I really don't expect anybody here to have any experience with this,
>>>> and I will be STFW for ideas and instructions and will probably use
>>>> a combination of them. But if anybody else has some experienced
>>>> suggestions, I'm game.
>>>>
>>>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>>
>>> Are you going to make Sulze? or something else that is similar? Or?
>>
>> I've decided on Porchetta di Testa - wet cured and seasoned rolled
>> pig head cheese. I'm going to start it tomorrow by ripping its face
>> off its skull. Should be fun!
>>
>> -sw
>>
>
>https://westcoastprimemeats.com/reci...-testa-recipe/
>
>This looks good.
>
>Not that you need to be told, but pictures, please!
>
>And you can make tacos while you are waiting (I told you so!)

How about this photo. Very good looking.
Janet US

On Thursday, October 15, 2020 at 4:43:15 PM UTC-5, Sqwertz wrote:
> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> -sw


Oy, that must stink something horrible.

On Fri, 16 Oct 2020 19:23:12 -0700 (PDT), Bruce
> wrote:

>On Thursday, October 15, 2020 at 4:43:15 PM UTC-5, Sqwertz wrote:
>> I really don't expect anybody here to have any experience with this,
>> and I will be STFW for ideas and instructions and will probably use
>> a combination of them. But if anybody else has some experienced
>> suggestions, I'm game.
>>
>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>
>> -sw
>
>
>Oy, that must stink something horrible.

Looks like a more attractive version of Greg Sorrow.

On Fri, 16 Oct 2020 19:41:07 -0600, U.S. Janet B. wrote:

> On Fri, 16 Oct 2020 18:46:10 -0500, Sqwertz >
> wrote:
>
>>I've decided on Porchetta di Testa - wet cured and seasoned rolled
>>pig head cheese. I'm going to start it tomorrow by ripping its face
>>off its skull. Should be fun!
>
> I saw that there is a recipe for doing it sou vide. Are you going in
> that direction? I've looked at the recipes and photos for the
> finished item. I think I would like that. It's quit good looking.
> I;d like a piece. Good luck!'

Most of the modern methods are for sous vide. Since 185-190F for
15-18 hours hours is hard on the stick-type machines, I may just do
it on the stove - the "old fashioned" way. It shouldn't be hard to
maintain 190F (or so).

-sw

Sqwertz wrote:

> I really don't expect anybody here to have any experience with this,
> and I will be STFW for ideas and instructions and will probably use
> a combination of them. But if anybody else has some experienced
> suggestions, I'm game.
>
> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>
> -sw

No direct experience but my first inclination is to smoke it. I suspect
with a pan under it to catch the fat.

Heck if I know what to do with the brains that might be in there.

On Fri, 16 Oct 2020 22:03:16 -0500, "cshenk" > wrote:

>Sqwertz wrote:
>
>> I really don't expect anybody here to have any experience with this,
>> and I will be STFW for ideas and instructions and will probably use
>> a combination of them. But if anybody else has some experienced
>> suggestions, I'm game.
>>
>> https://i.postimg.cc/RhTYwhFx/Pig-Head-Outside.jpg
>>
>> -sw
>
>No direct experience but my first inclination is to smoke it. I suspect
>with a pan under it to catch the fat.
>
>Heck if I know what to do with the brains that might be in there.

Makes sense, not everybody's familiar with brains.

Sqwertz wrote:
> I've decided on Porchetta di Testa - wet cured and seasoned rolled
> pig head cheese. I'm going to start it tomorrow by ripping its face
> off its skull. Should be fun!

Be sure to make some tasty skull broth too. Then save the
skull for Halloween night.

Buy *your favorite* candy to give to the "trick-or-treat" kids
on Oct.31. That afternoon, drive a stake in the ground right
near your front porch and set the skull on it.

Good chance no one will knock and you'll get to eat all
the good candy yourself.

Bruce wrote:
>
> "cshenk" wrote:
> >Heck if I know what to do with the brains that might be in there.
>
> Makes sense, not everybody's familiar with brains.

Good one!

On Sat, 17 Oct 2020 12:57:13 -0000 (UTC), heyjoe wrote:

> On Fri, 16 Oct 2020 22:01:46 -0500
> in Message-ID: >
> Sqwertz wrote :
>
>> Since 185-190F for
>> 15-18 hours hours is hard on the stick-type machines,
>
> I know very little to nothing about sous vide (other than the cost of
> proper equipment is out of my price range).
>
> Why is 185ຜ-190ຜ F for 15-18 hours hard on stick type machines?

Because it's hot, it generates a lot of steam that can gum up the
inside electronics, and it stresses the heating element. And its a
long time to run that hot.

-sw

On 10/16/2020 8:01 PM, Sqwertz wrote:
> On Fri, 16 Oct 2020 19:41:07 -0600, U.S. Janet B. wrote:
>
>> On Fri, 16 Oct 2020 18:46:10 -0500, Sqwertz >
>> wrote:
>>
>>> I've decided on Porchetta di Testa - wet cured and seasoned rolled
>>> pig head cheese. I'm going to start it tomorrow by ripping its face
>>> off its skull. Should be fun!
>>
>> I saw that there is a recipe for doing it sou vide. Are you going in
>> that direction? I've looked at the recipes and photos for the
>> finished item. I think I would like that. It's quit good looking.
>> I;d like a piece. Good luck!'
>
> Most of the modern methods are for sous vide. Since 185-190F for
> 15-18 hours hours is hard on the stick-type machines, I may just do
> it on the stove - the "old fashioned" way. It shouldn't be hard to
> maintain 190F (or so).
>
> -sw
>


Why does this particular item call for such a high temperature, given
the long time?