It is not surprising that more and more people give up buying ready, full preservatives of sausages and reach for proven home remedies to store meat. Pasteurized products in a jar are a real rarity – They are extremely aromatic, juicy and you do not have to be afraid of unhealthy add -ons so often found in products from the store.
When you prepare homemade canning, you can be sure that you know what you eat. Not only that such meat tastes very well with fresh bread, you can also store it for a long time in the pantry, and such supplies are always useful at home. Importantly – despite storage for several months, the meat does not lose its taste or nutritional value.
List of ingredients:
- Pork shoulder (1 kg),
- Pork bacon (1 kg),
- Marjoram (1 teaspoon),
- Jodana kitchen (36 g),
- Ground coriander (1/2 teaspoon),
- Garlic (6 teeth),
- Pepper (1/2 teaspoon),
- Water (150 ml),
- Jars 350 ml (8 pcs),
- Allspice (8 pcs),
- Bay leaf (8 pcs).
Wash the shoulder and bacon in water.
Then dice about 3 cmi put into a larger bowl. Pour salt, coriander, garlic, pepper pressed through Prague. Pour water.
Mix the meat for about 10 minutes, then cover and set aside in the fridge per day.
Prepare jars with caps – put one bay leaf and one allspice on the bottom of each, then knead the meat for 5 minutes again and – when it has room temperature – tightly place in jars. Leave 3 cm of free space from above.
Wash the ranked jars wet and dry, turn off. Place the jars on a baking tray, put in a cold oven and cook at 105 degrees for 2 hours, leave in the oven to cool and repeat the procedure in 24 hours, also cooking at 105 degrees, but only for an hour. On the third day – 105 degrees for 50 minutes, after cooling, put the jars to a cool place.
You can store pork in jars for several months.
Source: Smher.pl, Terazpoczy.pl
