In article <95ydnZn0bftJXWjXnZ2dnUVZ_tCdnZ2d@supernews.com> ,
"Janet Bostwick" <nospam@nospam.net> wrote:

> Om, the souse recipes (head cheese, whatever) recipes that you are looking
> at. . .do the instructions say to grind all the meat or just some of the
> smaller bits for filler or none at all? Hope that makes sense.
> Janet

Well, I've only looked at one and recommendations vary. Personally, I'd
shred some of the meat for texture (I'd not grind it!) and leave others,
like the toungue, in big chunks. Tongue would have to be pre-cooked and
peeled. I've always pressure cooked it as that's how mom taught me to
make it. :-) Cheek meat is also pressured, then shredded. I don't
think I'd like the texture of ground meat in a luncheon loaf, but that's
just me.

I don't think there are any set rules. <g>
--
Peace! Om

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

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