In article <86qdnbXM5PTd4mjXnZ2dnUVZ_hGdnZ2d@supernews.com> ,
"Janet Bostwick" <nospam@nospam.net> wrote:

> "Omelet" <ompomelet@gmail.com> wrote in message
> newsmpomelet-222315.07180707112009@news-wc.giganews.com...
> snip
> >
> > I've read about Souse recently. I'd like to try making it some time!
> > Iirc, it's strictly made with pork.
> > --
> > Peace! Om
> >
> I didn't know that it was strictly pork. When I was growing up, we'd go to
> the butcher shop and ask for souse. It would always be the beef (small
> chunk) kind. I don't see that product very often around here as a lunch
> meat, but I do occasionally. (maybe Oscar Meyer packages it) As a child, I
> understood that souse was a lunch meat that was held together with jelled
> meat broth. If I were to travel away from my home area by about 50 miles,
> souse would become a pinker product, slightly larger chunks of meat with
> maybe pickle in it? It's been a long time. We always ate those sandwiches
> with horseradish spread on the meat.
> Janet

Ok, cool. :-) I've been wanting to try making it one of these days, so
I'll look at it further when I am ready! I can get whole pigs heads
here around Christmas at the Grocery store. They are commonly used to
make tamales.

I guess I could also use beef feet along with beef cheeks for the combo
of meat and jell.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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