Saltison from pork head at home without stomach

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Prepared by: Vikulia

12/20/2013 Cooking time: 16 hours 0 minutes

Pig's head saltison is a delicious and festive dish made from a whole pig's head. Saltison is boiled and infused for 24 hours, so you need to take care of its preparation in advance.

Saltison: what is it?

The homemade saltison recipe is a recipe for a cold meat snack consisting of meat in jelly. Frozen saltison in its finished pressed form turns out to be very tasty, aromatic and filling, tastier and more filling than sausage.

One day, while walking along the meat aisles of the city central market, I decided to prepare pork head saltison for the holiday table, the recipe for which I had written down and kept in my old culinary notes.

The recipe for saltison turned out to be simple, I found those old records of homemade dishes, among which I discovered a successful old way of how to make saltison without a stomach. The secret lies in a simple solution. The stomach is easily replaced with ordinary gauze. I’ll tell you how to make saltison in gauze and how to make pressed meat in cling film or in a baking sleeve.

Among the many interesting homemade delicacies, I found not only a recipe for pork head saltison, but also homemade meat sausage, made with my own hands; I remembered many delicious meat dishes, especially delicious brawn.

We offer homemade saltison recipe for home cooking. If you don’t want to bother with the whole head, prepare saltison from assorted meats - pork and beef, but leave part of the head so that the jelly in the brawn is strong. Otherwise, the meat will not be compressed enough and the saltison will not harden well.

Advice from the Wonder Chef. Saltison (or salceson) is very reminiscent of jellied meat or aspic, but it is better to cook the real thing from a pork head or shank. The head in the recipe can be replaced with pork knuckle. It is better to leave the legs, chicken and beef meat for jellied meat or use gelatin to bind the meat and jelly while the saltison hardens.

Real pork head saltison at home should be cooked directly in the animal’s stomach. Many people imagine how to stuff a pork belly, especially villagers. Cooking saltison in the stomach takes much longer compared to preparing brawn without a stomach.

City dwellers often have the problem of where to buy gizzard and in which meat market they sell it. At home, a simplified saltison recipe is often used. You can add pork offal, shank or beef offal to the recipe ingredients to taste.

Saltison from pork head at home

Saltison (brawn) is a cold meat dish, the classic recipe of which involves preparing it from a pork head with ears and tongue, which is boiled for a long time and tamped into a cleaned pork stomach (kendyukh).

Then the saltison is cooled under pressure so that when finished, this meat snack can be cut into thin slices, like a sausage product.

Of course, recipes for homemade saltison are varied and it can be prepared from different meats, including chicken saltison in a bag instead of kendyukha.

But you and I will prepare pork head saltison the same way our grandmothers did.

In appearance, saltison is a very dense jelly, in which meat predominates, and there is very little jelly, the cuts are large, and what makes saltison especially appetizing are the tongue lobes clearly visible in its slices, bright white stripes of ear cartilage and a light natural casing from the stomach of a pig.

This is exactly the kind of pork head saltison we will prepare at home.

It must be said that if you cannot use pork stomach as a casing for saltison, you can cook it in a bag.

Ingredients:

• pig head with ears and tongue - 1/2 pcs.,
• carrots – 1 pc.,
• garlic – 3-5 cloves
• onion - 1 pc.,
• salt,
• black peppercorns,
• Bay leaf
• pork belly

How to cook pork head saltison at home:

If you come across an unprocessed pork stomach, be sure to start preparing it for cooking the day before.

1. Wash the pork stomach thoroughly, turn it inside out, rinse again, remove excess fat, scrape out the folds with a not too sharp knife, sprinkle salt on both sides and leave overnight.

2. In the morning, rinse the stomach and soak in cold water. Rinse it thoroughly so that no unpleasant odor remains.

To prepare saltison, we only need half a pig’s head with tongue, ears and snout. If the head is not very meaty, then you can add another piece of pulp.

3. Cut the head into pieces. If you can see remnants of stubble on the ears, cheeks and other parts of the head, scorch them over the fire, then scrape them off with a knife, rinse, put in a saucepan and soak in cold water for 40 minutes. During this time, change the water several times.

4. Let's move on to the meat. At the beginning, preparing saltison is not much different from cooking jelly, only we take less water. We thoroughly inspect and clean the entire meat pile.

5. Pork tongue can be cooked separately so as not to overcook. Or you can add the tongues to the cooking with the rest of the meat about 1-1.5 hours before it ends.

6. Place the prepared meat in a spacious pan. Pour in cold water until it completely covers the meat plus 3-4 centimeters on top for boiling.

It is not advisable to add water during the cooking process. If the water boils too much, add only boiling water.

7. Bring the water to a boil, reduce the heat, skim off the foam and simmer over low heat, covered for 3-4 hours, until the meat comes away from the bones.

8. Add the tongue to the pan an hour and a half before the end of cooking.

9. About an hour before readiness, add peeled vegetables and roots, add salt to taste half an hour before, add spices, and garlic (cut cloves) 10 minutes before.

10. Once the meat is cooked through, remove it from the pan and disassemble it. Select the bones, peel the tongues, throw away everything that does not cause appetite, cut the rest into large slices or cubes.

11. Tongues can simply be cut in half lengthwise. They will look better on saltison slices. We also make sure to cut the ear cartilage into strips and add it to the total mass.

12. Strain the broth in which the head was cooked, discard the boiled vegetables and spices.

13. Pour a little (10% by weight of the meat) of the broth in which the head was cooked into the chopped meat, stir.

14. Fill the prepared stomach with the meat mass, level it, compact it well, and sew up all the holes in the stomach.

15. Place it in a saucepan or casserole dish, fill it with strained broth, if there is not enough broth, add hot water and add salt.

16. Continue cooking at a low boil, now in shaped form, for another 2-3 hours, then drain the broth or transfer the cooked saltison to another bowl.

17. Press down with a board or plate and install the weight. This could be a three-liter jar of water.

18. Leave the saltison to press in a cold place for a day or two.

Then the pork head saltison, prepared at home, can be cut and served. Bon appetit!

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Saltison recipe: how to cook

1. We thoroughly scrape off the dirt and blood from the skin on the head and ears with a knife and rinse it in water. The head for the saltison recipe should be clean, with soft, singed skin without bristles (this must be taken into account when purchasing). If you decide to make saltison from the knuckle, peel the skin with a knife and wash it well.
2. We chop the head into pieces with a hatchet, throw out the eyes, and put them in a large basin, bucket or pan. Fill completely with cold water and leave for 30-40 minutes.
3. Then drain the water, rinse the meat and pour clean water again. We perform this procedure three times in total to remove the blood.
4. We transfer the meat and pieces of head into the pan in which we will cook the saltison, and put it on the fire.
5. After the water boils, remove the scale from the surface, reduce the heat to low, cover loosely with a lid and cook for about 1 hour.
6. Next, add saltison and continue cooking for about 2 more hours.
7. 10 minutes before the end of cooking, lower the bay leaves and peppercorns.
8. Remove the meat, cool it, and strain the broth into a separate bowl.
9. Place the peeled and pressed garlic into the broth and bring to a boil.
10. From the cooled meat we select the bones and cut it together with the cartilage into small pieces, add salt and pepper to taste. Mix.
11. Then place pieces of meat and ears in strong cling film or plastic bags and pour cold broth on top. We tie tightly cling film (food bags or a baking bag) and place the meat in the film in the refrigerator under pressure, any press.
12. How to make saltison in gauze. Line the pan or deep dish where the meat was cooked with gauze. We lay out the meat separated from the bones with spices and gather the edges of the gauze together. We place a press on top and send the saltison to the refrigerator to press the meat.

Saltison is easy to shape into any shape. In order not to place a load on top, the shell (cling film, gauze, baking bag) with meat can be placed in rectangular molds made of silicone, foil or glass, and then during hardening the saltison will take a beautiful desired shape.

We remove the finished frozen saltison from the film, gauze, the baking sleeve, cut the meat into slices and serve the cold appetizer to the table with pickled onions or use it to prepare holiday sandwiches, appetizers, canapés on skewers, like sausage or homemade boiled pork.

Preparing for cooking the head and cooking itself

Before starting cooking, you need to wash your hair very thoroughly, clean it well and scrape it almost white. After this, soak it in cold water for two to three hours in order to get rid of any remaining blood as much as possible. We must repeat this procedure (soaking) several times. According to the standard recipe, in order to prepare saltison from a pork head weighing three kilograms, we will need approximately one more kilogram of beef.

Place it all in a large saucepan, add water and boil. After boiling, drain the water and fill it with cold water again. We do this three times, and only in the third water will we cook the beef and pork head. The cooking process lasts from four to six hours. The time depends on the age of the pig. When the meat pulls freely from the bones, it is ready. It's time to drain the broth.

A simple and quick way to prepare saltison

Product composition:

• head (pig) – 1 pc. (4 – 5 kg);
• lean pork – 1 kg;
• pork legs – 2 pcs.;
• parsley and celery root - 2 pcs.;
• salt and spices - to taste;
• fresh garlic – 100 g.

Crumble saltison ingredients

To continue preparing saltison from a pork head, its components must be chopped. We wait for the cooked meat products to cool a little, and then we separate the meat from the skull bones with our hands. We throw away some of the insides, such as the brain, gums, eyes; they will not be useful to us in the future.

Cut off the tongue and carefully remove the skin from it. We pick up a knife, because it’s time to work with it. We chop lard, tongue, ears, pork skin into cubes, you can cut into strips, that is, we do it the way you like. We cut the beef piece in the same way.

Natural meat snack

At first glance, saltison does not seem to be such an attractive dish, since it is prepared from pork offal, and in most cases the stomach is used as a casing. But still, this snack dish has an amazing taste, so every day the number of people interested in how to cook pork head saltison is increasing.

Why exactly from a pig's head? When cooking the head, a natural thickener is released, which allows you to prepare a snack of the desired consistency. Although you can add food gelatin.

If you have never processed pork offal, it is best to start by preparing saltison from a pork head without a stomach.

On a note! The pork head is thoroughly washed and the eyes are removed, otherwise they will add bitterness to the finished dish. It is cooked for an average of 1.5-2 hours.

• 1 pork head;
• 3 tbsp. l. medium-ground table salt;
• two heads of onion;
• 10 pieces. black peppercorns;
• allspice and nutmeg to taste;
• 3 pcs. bay leaves.

Preparation:

1. Thoroughly rinse the pork head under running water.
2. Chop part of the pork carcass into pieces and place in a deep bowl.
3. Fill with filtered water and leave for about 10 hours.
4. We change the water every 2-3 hours.
5. Then cook the pork head until cooked, adding salt, bay leaf and black peppercorns.
6. Cool the finished meat a little and separate it from the bone.
7. Cover the baking sheet with 2-3 layers of gauze.
8. We begin to place the meat separated from the bones on it.
9. Grind the meat, it is advisable to alternate layers of lard and meat fillet.
10. Let's prepare the necessary spices.
11. Season each layer with ground nutmeg, allspice black pepper and chopped bay leaves.
12. We lay out all the products in the same way.
13. We wrap the resulting mass tightly in a piece of gauze and tie it in a knot.
14. Leave the saltison in the pan.
15. Place a cutting board on top and place a press.
16. Leave the saltison in this form for 10-12 hours in a cool place. It is best to prepare a meat snack at night.
17. In the morning, carefully remove the gauze section.
18. The result is a dense meat product that holds its shape perfectly.
19. You can immediately take a sample. You just need to cut the saltison into portions.

How to cook in a bottle

Product composition:

• pork head – 1 pc.;
• bay leaf – 4 leaves;
• salt and spices - to taste;
• celery root – 1 pc.;
• onion – 1 head;
• carrots – 1 pc.;
• fresh garlic - 1 head.

Preparation:

1. To prepare saltison in a bottle, the first step is to deal with the meat. Clear your head. Cut out your tongue. Soak the parts for 3.5 hours in ice water, change the liquid periodically.
2. Rinse the meat again.
3. Fill it with fresh water and let it cook for 5 hours. Immediately add salt, spices, celery, vegetables and half of the peeled garlic cloves into the pan.
4. Prepare a large plastic bottle.
5. Remove cooked meat from bones. Remove the film from your tongue. Cut food into pieces. Add the remaining chopped garlic to them.
6. Transfer the meat pieces with garlic into a bottle. Fill the container tightly with them. Fill the remaining space with strained broth.
7. Place the bottle in the refrigerator overnight.

Carefully cut off the plastic from the finished dish. Chop the treat into slices like sausage.

Cooking in gauze

Product composition:

• pork head – 1 whole;
• carrot – 1 pc.;
• onion – 1 pc.;
• pepper – 4 – 5 peas;
• garlic – 6 – 7 cloves;
• bay leaf – 4 leaves;
• salt and spices to taste.

Preparation:

1. Cut the pre-washed and cleaned head into 8 parts. If there is any tongue left in it, soak it separately for half an hour in salty cold water.
2. Pour water into a large saucepan over all meat pieces (including chopped tongue). Add large slices of peeled onions and carrots, cloves of garlic, spices, salt, and bay leaves.
3. Cook the meat over low heat. This will take 5-6 hours.
4. Remove the skin from the tongue. Chop all the meat slices into small pieces. Discard bones and vegetables.
5. Cover the mold with gauze folded in 5-6 layers.
6. Place meat and fat on top. If desired, sprinkle with additional salt and spices.
7. Tie the ends of the gauze with a knot at the top.

Press the workpiece with a weight. Leave in the refrigerator for 11 hours, then remove the gauze and try the original dish.