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Homemade Headcheese Recipe

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★★★★★

4.4 from 126 reviews

This homemade headcheese recipe combines cubed and ground pork with a flavorful blend of garlic, pepper, and curing salts, set together with gelatin to create a traditional, savory cold cut. After a period of refrigeration and gentle simmering in a Ham Maker mold, the headcheese develops a firm, sliceable texture perfect for serving chilled as an appetizer or sandwich filling.

Ingredients

Scale

Curing and Seasoning

  • 10.5 grams salt
  • 2.2 grams Morton’s Tender Quick Cure
  • 1.5 grams black or white pepper
  • 2 cloves garlic

Meat

  • ½ lb. cubed pork (1/2 inch cubes)
  • 1 pound ground pork

Gelatin Mixture

  • 3 Tbsp Knox gelatin (3 packets)
  • Approx. ¾ cup room temperature water (for gelatin)
  • ¾ cup boiling water

Other

  • Room temperature water (used in several steps)

Instructions

  1. Dissolve the cure: Combine 10.5 grams of salt and 2.2 grams of Morton’s Tender Quick Cure in 2 tablespoons of water. Stir until fully dissolved to create the curing mixture.
  2. Prepare garlic-pepper puree: Put 2 cloves of garlic in a food processor or blender with 4 tablespoons of water and puree until smooth. Then add 1.5 grams of black or white pepper to the garlic-water mixture and mix thoroughly.
  3. Mix meat with cure and seasonings: In a large mixing bowl, combine ½ lb. cubed pork and 1 pound of ground pork. Add the dissolved cure mixture and the garlic-pepper puree. Mix well to ensure even distribution of flavors.
  4. Dissolve gelatin: In a separate container, dissolve 3 tablespoons of Knox gelatin in ¾ cup room temperature water. Once dissolved, add ¾ cup boiling water to the gelatin and stir well to create the gelatin mixture.
  5. Combine gelatin and meat: Pour the gelatin mixture into the meat mixture and mix thoroughly to integrate the gelatin evenly throughout the meat blend.
  6. Pack mixture into Ham Maker: Transfer the meat mixture into the Ham Maker mold. Place the spring-loaded lid on top, ensuring it presses down tightly on the meat to compact the mixture.
  7. Refrigerate to set: Refrigerate the packed Ham Maker for 24 hours to allow the mixture to cure and set properly.
  8. Prepare for simmering: Fill a large pot with enough water to submerge the Ham Maker so that the water level is higher than the meat inside the mold.
  9. Simmer gently: Bring the water to a gentle simmer. Place a thermometer through the lid of the Ham Maker, making sure the probe penetrates the meat. Submerge the Ham Maker into the simmering water.
  10. Cook to temperature: Maintain a gentle simmer until the internal temperature of the meat reaches 160°F (71°C), approximately 1.5 to 2 hours.
  11. Cool completely: Remove the Ham Maker from the pot and transfer it to the refrigerator. Allow it to cool thoroughly for at least 12 hours to set the gel and flavors.
  12. Unmold headcheese: Once chilled, run warm water around the Ham Maker mold to loosen it. Remove the lid and invert the mold onto a plate. Use additional warm water as needed to loosen the headcheese if it does not slide out easily.
  13. Slice and serve: Slice the headcheese to the desired thickness and serve chilled as an appetizer or part of a sandwich.

Notes

  • Morton’s Tender Quick Cure contains curing salts and salt specifically formulated for meat curing; do not substitute with regular salt alone.
  • Use a reliable food thermometer to ensure the internal temperature reaches 160°F to ensure safety and proper setting.
  • The Ham Maker is essential for shaping and compressing the headcheese; if unavailable, use a similar mold that can be tightly sealed and submerged.
  • Do not rush the refrigeration steps; proper curing and chilling are critical for texture and flavor.
  • Headcheese is best served cold and sliced thinly.
  • Gelatin ensures the meat mixture sets firmly; make sure to dissolve it completely to avoid lumps.

Keywords: headcheese, homemade headcheese, pork headcheese, cold cut, gelatin headcheese, cured meat, charcuterie

Find it online: https://spatulaqueen.com/homemade-headcheese-recipe/