SOUSE

SOUSE image

Provided by Peggi Anne Tebben

Number Of Ingredients 34

INGREDIENTS FOR 25 #
2-1/2 ibs. diced red peppers
2-1/2 ibs. diced sweet pickles
1-2/3 cups gelatin, dissolved in 10 cups warm wate
1-1/4 cup white vinegar
1-1/4 cup salt
2-1/2 tb. ground white pepper
2-1/2 tb. ground mustard
2-1/2 tb. ground sage
5 tb. ground cloves
2-1/2 tb. onion powder
12-1/2 ibs. pork tongues
10 ibs. pork snouts
2-1/2 ibs. pork skins
INGREDIENTS FOR 10 #
1 ib. diced red peppers
1 ib. diced sweet pickles
2/3 cup gelatin, dissolved in 4 cups warm water
1/2 cup white vinegar
7-1/2tb. salt
1 tb. ground white pepper
1 tb. ground mustard
2 tb. ground sage
2 tb. ground cloves
1 tb. onion powder
5 ibs. pork tongues
4 ibs. pork snouts
1 ib. pork skins
FOR 10 LBS. RECIPE
CURE MEAT 3-5 DAYS IN A BRINE MADE WITH THE FOLLOWING:
2-1/2 gal. water
2-1/2 ibs. salt
12 ozs. cane sugar
1/2 cup instacure no. 1

Steps:

1. After curing, place all meat loosely in steam kettle.
2. Place the pork skins in cooking net; then cover product with water & raise to boiling temperature.
3. Cook for approximately 1 1/2 -2 hours.
4. After cooking, remove from kettle and let cool.
5. Grind pork skins through 3/16" grinder plate.
6. Grind the remainding meat through a 1/2" plate.
7. After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yield of 110-115%.
8. After the product is thoroughly mixed, stuff into suitably-sized mold and chill for 12 hours at 34-36° F.
9. Place molds in ice water for approximately two hours to assist in rapid chilling.
10. After chilling, remove from molds and place on rack, properly spaced, in 38-40° F cooler.
11. Chill at this temperate overnight.