Tate and I finished the hog head cheese that we started a couple of days ago. We were able to pull quite a bit of pork meat from the pieces we boiled. The meat was chopped up and added to the heated re-strained broth. We then decided to go full-on cajun with it by adding in cayenne, paprika, granulated garlic and onion, and black pepper. After adjusting the salt, the flavor was perfect while not too spicy.
Because of the parts used in the boiling process (the head, feet, and random other bones), there was really no need to add gelatin. The John Folse recipe that we used as a reference called for additional powdered gelatin. Ours feels very natural instead, and melts perfectly in the temperature of the human mouth. To maintain some degree of homogenous particle suspension, we cooled the mix in an ice bath until it reached 60F or lower. The meat still settled down a bit, but as you can see it is pretty well mixed.
We eat this the traditional way... on saltine crackers with hot sauce. Yeah, cher!