Step-by-Step Instructions: How To Make Old Fashioned Souse Meat
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- Опубликовано: 29 ноя 2022
- Souse meat is a delicious treat this time of year on the homestead. We raise and process our own hogs each fall/winter and with that comes lots of delicious treats! You could call this a delicacy around here!
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Hey y'all, I'm Meagan. My husband Andy and I grew up in rural NC and as newlyweds, decided we wanted something more than the typical American lifestyle. So we started growing our own food, I learned to can and so started this passion of food preservation and knowing where our food comes from.
Even though we grew up around this lifestyle, we still had to learn for ourselves, the ways of our ancestors before us. We now grow a huge portion of our food, including our own meat.
High society and MSM want you to think you don't have time to grow, preserve and cook your own food from scratch, but I am here to help you along the way. As a working mother of 2 on a busy little farm, there is time, we just have to prioritize it.
Through my weekly videos, I'll show you how to prepare easy meals cooked from scratch, tips on preserving your garden harvest and the occasional farm video. Live life on YOUR terms
#hogsheadcheese #porksousemeatrecipe #Howtomakesousemeat
I can just tell by her accent alone it was good as hell 😩💚 good stuff mama’s 🙏🏾🙏🏾
Girl you got it working now nothing better
I am 66 year old been eating it all my like good eating
When we do our hogs, I am definitely going to try this. My momma said my granny used to make it for lunch meat. I love how ya'll bring back the old ways. God Bless
I love this dish. It reminds me of when my mother use to make it. Yum 😋.
Also called hog head cheese ! God Bless !!! Ate as a kid but never any pork now !
It's a southern thing.. Louisiana knew Atlas. Know me too.. DNA 🧬🎉
My Mama Murry used to make souse when I was a kid in Tennessee, good stuff!
Just like my Daddy use to make it. Yummy
Pork broth is amazing for cooking beans! Add a little liquid smoke or a slab of ham or hocks...can't beat it! The souse looks really good.
I can eat my weight in that stuff. I like it cold on a slice of bread with some Louisiana hot sauce
Loved it when I was a kid 65 years ago and still do to this day. Glad to see you continuing this tradition that I grew up with.
The local Walmart (somewhere in SE Nebraska) sells whole,frozen, vacuum packed hog heads about 2 - 3 times a year (assuming because of the high hispanic population, - we have a Smithfield processing plant just outside of town). I pick up my pig trotters from the local hispanic grocery stores already cleaned and split (there's a few of them to choose from).
The addition of white corn meal can be added to make scrapple too.
Soushead? I think there are other names, but not sure. I would probably like it. Never was any part of an animal disrespected by mistreatment or by throwing away any part that could be used. Respect for the land and respect for the animals who fed them. A Godly way of life with thanksgiving for everything HE provided for their family.
There are some who say the blessing before they eat which is a good thing. Then there are some who will give thanks for the food they are about to eat which is also a good thing.
My mother made homemade hog head cheese and she packed it in jars. To this day the only thing I have a struggle to resist at the supermarket is souse meat. I'm basically a vegetarian who only eats meat when it's more convenient than fruits and vegetables which isn't that often. I can walk by the beef, chicken bacon and sausage section and not even give them a thought. But souse meat I really have a struggle with resisting it.. I buy some once or twice a year and usually eat the entire package at one time as if it's an addiction. It's that good.
My grandmother just passed away in early July. She absolutely loved souse (Zigler's Souse specifically). She was very content with a fried slab of souse and a cold can of Pepsi.
I never liked souse as a kid. But now I want to try it again as a sorta memorial to MaMa. Sadly, I can't find it in my local stores anymore. So, I may have to try out this recipe for it.
Yes it is very hard to find anymore, hopefully you will be able to find the ingredients to make your own! The homemade has the store bought beat all to pieces 😝☺️
Awesome video, haven't had homemade souse meat in years and the crap they sell in the grocery stores ain't worth it. My daddy use to make it and I loved it, you've inspired me to try and make some. Thank you and again Awesome video
In stores it's all gelatin and they charge about $6 a pound.
O'yes and thank you for showing me. I don't have to use the head. I can use the feet and the ears and be just as happy
Love your channel! When I make head cheese I use a terrine and compose it. I love the skin and ears for texture. I don’t use the brains, they taste metallic to me.
I've never made souse meat myself but family definitely has. I'll never forget opening up a freezer when Justin and I were just dating and there was a hog head sitting there. Lol It's something I will certainly do when we get to a point where we raise our own hogs. Thank you so much for sharing! ❤️
Bought looking to make today! Thank you!
My Mom love it, We call it Head Cheese here in Canada, It is a jellied meat. 🙂
We called it head cheese in PA. We put fresh parsley in it also.
Sweetheart I’m gonna run along now, just don’t think I’d ever be making that🤣. Have a fabulous day, you’re appreciated 😏
mmm, looks so good. Love pork broth more than beef or chicken. use it for my wonton soups
Looks delicious! Thank you for sharing how to make this!
I haven't had souse since I was a kid. I loved it, thank you for sharing how to make it.
You’re starvin me too death watching you make your sandwich 😋😋😋. I love souse meat!!! Great video 😁
Thank you good Morning! I love souse meat,only able to get in Southern States! Going to buy head and follow your recipe thanks
Your recipes about the same way as ours. We do this every year
thank you looks and sounds amazing!
I have'nt had that since I was young and my grandma made it for us. It is sooooo good. I believe that she put some red pepper flakes in hers though.
Up here in the northern States we call it Headcheese. Better than spam any day! Thanks for sharing , Love your video's , Be blessed!
I've worked in meat markets for 20 years, and I've sold a lot of souse meat. Today was the first day I ever tried it. After talking bad about it for so long, I have to admit I was wrong.
That stuff is darn good.
Amen man, when I was still living at home as a teen my daddy would make me souse meat sandwiches alot when I was working for a bull beef unit for a university. Lady in video mentioned eating it warm, uum uum uh. In the early fall I would pitch my sack lunch on my old '66 Chevy metal pickup dash and by lunchtime my mayonnaise souse meant sandwiches were nice and warm, heaven to eat.
Love it!
Mmm,mmm,good eating. I like the souse meat cold.
Yeah the little bit of vinegar makes all the difference in the souse meat.
Thanks Megan another
Tasty Recipe 🙂.
The best of the pig!
Mom always boiled the head down to make mincemeat. Love togive this a try!
Do they call that “head cheese?”
That’s what we call it. My family is in northern Florida, south Alabama
Yes I have just recently learned that!
It is but it ain't. Vinegar and fine mincing/grinding make it Souse.
Head cheese is cubed/chunked and has more aspic (gellatin) and is eaten cold.
Out of all the recipes iv looked at yours made the best lookin hog head cheese.mmmm
We had souse when I was a kid in Ohio. Love it!
I take care of a 97 yo man. I've never heard of souse but i did mention that I love headcheese. Im Russian and my mother made it cold with lots of garlic. Anyways he mentioned i might like souse. I got online and bought 20lbs of 🐷 piggy parts, mostly ears. They delivered them today so no backing out. I have to make this stuff now
I love head cheese! We season it with allspice and garlic. 😊
So good!
Headcheese has more aspic in it, the meat is chunked/cubed and vinegar is omitted. Another variant is meat jelly formed in a mould when presentation is desired.
You need to put it in a hand cranked grander and grind the pieces up . Thats the way we did it and then add your vinegar and season and mix it up by hand .
we call it head cheese
yum
I was just talking about souse to someone a couple of days ago lol.
I know it's going to be good
I always heard it called Head Souse.
Some folks would say gross but don’t knock till you try it
My grandmother just called it “lunch meat”. Created no questions. Until I took a lid off of a pot on her industrial stove and the contents were looking back at me….
Hahahahahahaha!!
Yum!! Usually what takes a long time to prepare, is so worth the wait!! Hope you enjoy it. I love pork stock in beans, and pasta. Now, how many of you like macaroni cooked in pork stock?
I'll have to give that a try!
Great lets all soused
I use neckbones or a small roast pork and pig feet for the gel.
A Picnic shoulder (not Butt) will give same results. High in collagen and cheaper than butt.
I'll have to try that next time.
Is this also known as head cheese? An old timer I knew when I was young always talked about wanting some good head cheese.
I grew up on spam when I was with my grandparents. When you cut it that looks a lot like the spam we used to eat.
I called my butcher and they are processing some pigs tomorrow and are putting my some leaf fat back for me to pickup. I’m really excited to make some lard
You must be a baker..., leaf lard is the finest. Ask them to do same with beef suet so you can make some tallow. You'll never eat better French fries (twice cooked).
I really enjoyed the video. I can't have access to a hogs head,wonder if I could use a Boston Butt pork roast as it contains a lot of fat?
I’m not sure how it would hold together but it’s maybe worth a try! The collagen in the head also helps the loaf hold together, best of luck!
Yes that looks Awesome send me some up to Canada PLZ lol jk
Ive heard if source meat and even seen it in the stores but never tried it..
Should have left the ears an snoot more collagen
👌👌👌👌
We call it Head Cheese.
Is this also known as Headcheese?
I believe they are close to the same thing
I noticed that you use the best mayonnaise.
Absolutely 😉
No True Appalachian uses anything other than Dukes.
7:13 made a mastake
ok
Canning how many pounds of pressure for how long ? Thanks
I ended up not canning any so I honestly didn’t research it any further, I did freeze some and it seemed to freeze well
What’s the difference between this and hog head cheese?
I think they are the same thing
Addition of vinegar plus finely mincing (if not ground/blended) makes it Souse.
Head cheese meat is chunked/cubed and more aspic (gellatin) is present. If tried to cook the aspic will melt so it's eaten cold.
Don't freeze souce, it will turn to soup once you defrost it.
Learn something know
Why you skin it. We don’t skin it cuz we need the collagen to make it gel
Personal preference, there is plenty of collagen in the bones to make it gel ☺️
Yuk no thanks!
Come on Kytti... expand your horizon!
Curious to know your thoughts about escargot (common garden snail), squab (baby pigeon), caviar (raw salted fish eggs), oysters on the half shell (raw). ALL are upscale high society cuisine.
@carfvallrightsreservedwith6649 I love souse but being from Miami, FL we make a different version of it (still using the parts of a pig minus the brain and the snout). Check out the RUclips video HOW TO MAKE: PORK SOUSE🐷😋. As far as escargot I have never had it. Tried oysters on the shell fresh with a sprinkle of hot sauce and it was not my jam! Quail not squad (and it didnt taste like chicken lol) fish eggs not so bad.
That is not a good looking souse.
Oh believe me it was DELICIOUS