Pork in a jar tastes like in the old days. Recipe step by step

There are plenty of exquisite sausages in stores, but many people who prefer traditional flavors still feel like the most ordinary canned meat. If you want to be sure that it will only contain good quality ingredients, you can prepare it yourself. It will be definitely tastier and healthier than the “tourist” can in a can. If you fancy this meat rarity, do Homemade pork in a jar from the recipe below.

To prepare this recipe, you will need:

• ¾ kg of pork loin,
• ¾ kg of spatula,
• ½ kg of raw bacon,
• 250 ml of water,
• a small head of garlic,
• 1 teaspoon of dried marjoram,
• 1 teaspoon of dried thyme,
• 1 teaspoon of sweet pepper,
• 1 teaspoon of ground cumin,
• 2 teaspoons of freshly ground pepper,
• 3 teaspoons of salt.

Rinse the meat and clean the imperfections. Connect and grind in a machine through a medium mesh. Peel garlic and squeeze through the press. Add to meat with the rest of the spices. Make the meat thoroughly with your hand, adding water to it a bit. Transfer the meat to carefully invented and scalded jars. Fill them so that it stays about 1 cm of free space. Turn the jars tightly.

At the bottom of a large pot, put a rubber pasteurization insert (or cotton cloth). Set the jars at a distance from each other. Pour water with room temperature (up to 2/3 of the height). Boil water. Cook on medium heat (the water is to maintain a temperature of about 100 ° C) for 90 minutes. Turn off the burner and leave the jars in the water to cool.

The pasteurization process repeat twice, at intervals of 24 hours. Do the same as the first time, but pasteurize the meat only for 30-40 minutes. You can store pork in a jar three times a pasteurized one, i.e. undergoing plastellings for several months. You don’t have to keep the jars in the fridge.

Sources: Terazpoczy.pl