Step 1. Shoot it. Next time not in the base of the skull.



Step 2. Bring it home



Step 3. Skin it.



Step 4. Leave it out as a joke to your pregnant wife about having dinner ready.



Step 5. Season it up and put in big pot.



Step 6. Cover in liquid and simmer.



Step 7. After meat falls off bone, regret shooting it in the head.


Step 8. Layer meat, veggies, and meat. Pour stock and gelatin over, refrigerate.



Step 9. Cut up and serve with crackers, beer, and football.



If you dig the wobbly bits and want to make this, click right here .

I don't see my wife being on board with this.

... THIS IS LIKE A TRAIN WRECK... I want to look away before I barf... but I can't but its so gross!!!!


........

I'd eat it but wouldnt make it. Looks like alot of work for some spam.

I think I would have to pass.

Very interesting! I have done way too many euro mounts and am turned off by the smell now so that wouldn't work for me. I worked up the nerve one day and got a sample of some Boar's Head brand headcheese at the HEB deli. I figured if I was gonna try it I might as well try the best. Hmmmmmmm....let's just say it was not for me.

I'm a pretty adventurous eater. I've made pate from wild pig liver and eat all types of innards. That said, I would not eat wild pig head cheese or attempt to make it.

Yeah, I'm out on this one but good luck!

Im out

lots of work, misdirected .....

it's good to know folks still know how to enjoy every parts of a pig

I 'd eat that over a lean loin any day

The Europeans love that stuff,,, so does Andrew Zimmerman on the Food Networks

Throw the pot away after you cook it

A couple notes:
1) "head cheese" has to be the worst named food ever.

2) At no time during the process did anything stink. Don't confuse boiling a deer skull with fur still on with the smell of cooking a skinned head. With the carrots, onions, and celery it smelled like a stew being made.

3) I promise it tastes good. If you can eat a hot dog weenie, you would like this which is 1000 times better. I'll admit, some stuff like menudo, has an off flavor that you have to grow up with. This recipe has nothing but the flavor of meat and spices

4) Brains- yes, but you don't have to. I didn't include eyeballs. Part of the reason for including the brains was because we couldn't taste the difference between brains and cheek meat. Texture difference, but they just tasted like meat.

This was my first time cooking a head. I couldn't believe how much meat came off this 130 pound pig's noggin.

Next project is scrapple...

Pretty sure that I've seen something like that on "Fear Factor" a couple times.

Yeah....Not for me either. Kudos for your resourcefulness though. Your next project after the scapple should be pickled feet. If you do it, let us know how those turn out too.

Uhhhhhhh.......... No!

My step 2 would have ended with me dragging that POS in the brush.

I say good deal on the whole idea but... I might not want any either.

Id give it a shot! Almost like a summer sausage.

YES!!! Again, I say....YES!!!
Slice it a little thinner and put it on some light bread with some mustard and I'm IN!!!
I would be divorced if I tried to make it myself. I'm a bit jealous that you get to. The last I found some it was at a Super Kroger and the deli guy thought I was joking when I asked for a pound of it. When I got home, my wife made me brush my teeth before I could kiss her again. But I did and I did and I still ate well.
Good on you, sir...good on you!!!
Thanks!!
Matt

you should try hog blood cake after your next project

I'd try it.

Best meat on any animal is the cheek meat.

I love some good barbacoa.