Head Cheese Recipe, Home Production of Quality Meats and Sausage.

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The link to the book follows below.

This is the City Head Cheese Recipe from home production of quality meats and sausage, by Adam and Stanley Marianski.

This Head Cheese turned out great. Adding the gelatin powder to the recipe in this case turned out to be a good idea as it helped hold the head cheese together. I think it was necessary as their may not have been enough collagen in the broth without skin on pork hocks.

Also you guys often ask me if I have a book. I currently do not, but this book here is my favorite. I think this book has something for every level of sausage maker and comes highly recommended!

Thanks again for watching!

If you feel up to it here is a link to Patreon:

https://www.patreon.com/user?u=84459342

If you guys would like a copy of Home Production of Quality Meats and Sausage here is a link:

https://www.amazon.com/gp/product/098...


If you guys need knives here is a link:

https://www.amazon.com/gp/product/B00...

If you guys need Gelatin here is a link:

https://www.amazon.com/gp/product/B00...