Head Cheese and How much Hot Jelly
Posted: Sun Dec 22, 2019 18:18
My project today is Wolsztyn Head Cheese https://www.meatsandsausages.com/sausag ... tyn-polish
The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or hot jelly, I know that it has to be added to the casing when stuffing in order for it to harden in the fridge and to hold everything together.
In the process of putting this recipe together, I did end up with a considerable amount of jelly on top of my broth when I removed the container from the fridge.
In following the recipe, it says once the meats are cut to size and ready for the casing, I'm to stuff the meat loosely into the casing. So my question now is if I heat up the jelly and bring it back to a warm liquid, how much should I pour into the casing for it to work its way throughout the meat? Should I fill the casing enough that the liquid jelly comes to the top of the meat while looking down into the loosely stuffed casing?
The recipe does talk vaguely about collagen rich meats which produce the traditional head cheese with jelly, but it says nothing about the amount needed or how to add it.
The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or hot jelly, I know that it has to be added to the casing when stuffing in order for it to harden in the fridge and to hold everything together.
In the process of putting this recipe together, I did end up with a considerable amount of jelly on top of my broth when I removed the container from the fridge.
In following the recipe, it says once the meats are cut to size and ready for the casing, I'm to stuff the meat loosely into the casing. So my question now is if I heat up the jelly and bring it back to a warm liquid, how much should I pour into the casing for it to work its way throughout the meat? Should I fill the casing enough that the liquid jelly comes to the top of the meat while looking down into the loosely stuffed casing?
The recipe does talk vaguely about collagen rich meats which produce the traditional head cheese with jelly, but it says nothing about the amount needed or how to add it.