To make souse meat at home, cook beef tongues, pig's ears and pig's feet in water seasoned with salt, pepper, peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Prepare the meat, and then cover it with gelatin-like broth and allow it to set.
Place two beef tongues, four pig's ears and two pig's feet in a large pot and cover them with water. Season the pot of water with 4 chopped onions, 2 tablespoons of salt, 1 teaspoon of black pepper, 15 whole peppercorns, 3 tablespoons of dried sage, 15 whole cloves, 4 bay leaves, 2 tablespoons of pickling spice, 1/2 teaspoon of a garlic powder, and 1/2 teaspoon of garlic powder. Bring the water to a boil, and cook the meat for around 2.5 hours.
Remove the meat from the water. Strain the broth, measure 8 cups of it into another pot, and bring the mixture to a simmer. Peel the skin from the pig's ears and remove the fat from the pig's feet. Combine the trimmings from the ears and feet, and then cut off the loose meat from the tongue. Put all of the trimmings through a meat grinder, and then add it to the simmering broth. Slice the tongues into thin strips and the ears into 1/2-inch pieces, and arrange them in two glass loaf pans.
Dissolve 5 tablespoons of unflavored gelatin into 1 cup of water, then stir it into the simmering broth. Pour enough broth into the two loaf pans to cover the meat. Let the pans sit for 15 minutes, and then add the rest of the broth evenly to each pan. Allow the pans to sit at room temperature for 2 hours, and then refrigerate them for 8 to 10 hours.