Souse Meat

1. 1

   Clean the hog's head by removing snout, eyes, ears, brains and all skin.

2. 2

   Trim off fat.

3. 3

   Cut head in four pieces and soak in salt water (1/2 cup salt to 1 gallon cold water) for 3 hours to draw out blood.

4. 4

   Drain off salt water and wash well in cold water. (Heart, tongue and other meat trimmings may be cooked with head meat.)

* Per serving · 4 servings · Values may vary.

No additional tips available.