just a tish NE of central ND | I like head cheese! Everybody makes it different. I guess I would have to try it to judge it. I'm going to say I won't like the red meats and all the chunks you have in yours.It reminds me more of pickled pigs feet with seeing all the gelatin and red.We always used to coarse grind and mix everything so it looks evenly mixed throughout a slice and a lot whiter in color.I grew up where it was cooked right in the cleaned hog stomach but later on we went to large perforated summer sausage casings. |
Warding off the corony virus
