Souse Meat

• 2 pig ears
• 4 pig feet
• 8 pig snoots
• 1 heaping Tbsp. whole pickling spice
• 1 tsp. whole cloves
• 2 Tbsp. red pepper
• 1/4 tsp. nutmeg
• salt to taste
• 1/2 tsp. black pepper
• 3/4 c. cider vinegar
• 4 Tbsp. sage
• 1 large onion
• Accent to taste
• 2 Tbsp. hot sauce

1. Cook pig ears, feet and snoots with piece of onion.
2. Put spices and cloves in small cheesecloth bag (tie bag). Drop in pot with meats. Add red pepper flakes.
3. Let cook until meat falls off the bones.
4. Cool. Pull all meat off bones.
5. Chop meat and onion in a large bowl.
6. Add sage, pepper, nutmeg, Accent, more red pepper to taste, salt if needed, vinegar and hot sauce. Mix thoroughly and pour into loaf pans.
7. Place in refrigerator for 24 hours.

ears, feet, snoots, pickling spice, whole cloves, red pepper, nutmeg, salt, black pepper, cider vinegar, sage, onion, accent, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=614013 (may not work)