Souse Meat - cooking recipe

Ingredients

1 hog's head
salt
4 tsp. pepper
2 tsp. red pepper
2 1/2 tsp. allspice
3 tsp. cloves
vinegar (optional)

Preparation

Clean the hog's head by removing snout, eyes, ears, brains and all skin.
Trim off fat.
Cut head in four pieces and soak in salt water (1/2 cup salt to 1 gallon cold water) for 3 hours to draw out blood.
Drain off salt water and wash well in cold water. (Heart, tongue and other meat trimmings may be cooked with head meat.)