Beef In Its Own Juice
|beef grade I, II, or III||840 g|
|beef grade IV||40 g|
|beef head meat*||20 g|
|pork skins||80 g|
|tallow (beef fat), melted||20 g|
|Ingredients for 1 kg (2.2 lb) of material|
|salt||18 g||3 tsp|
|pepper||1 g||1/2 tsp|
|paprika||0.5 g||1/4 tsp|
|onion||10 g||1/4 small onion|
- Clean heads from any remaining glands and bloody areas.
- a. Wash raw skins in lukewarm water.
- b. Cure skins for 2 days in 18° Be (70° salinometer, 18% salt) at refrigerator temperature. Use enough solution to be able to mix the skins without difficulty. 70° SAL solution: 1.88 lb salt to 1 gallon of water.
- c. Simmer the skins for 25 minutes at 194-203° F, 90-95° C, but don't make them too soft.
- d. Cool the skins on screens as warm skins stick together during grinding.
NOTE the skins may be substituted with pork or beef hocks, meat with a lot of connective tissue, for example pork III grade from picnic (front leg) or pig ears (hard tissue removed). Those materials should be prepared by curing and cooking.
- a. Cut I, II and III beef into 3/4 - 1 inch (20 - 25 mm) pieces. You can use grinder with the kidney plate.
- b. Grind skins and other meats through 1/8" (3 mm) plate.
NOTE Original processing times for metric jars were:
- 350 ml jar - 50 min
- 500 ml jar - 60 min
The final product consists of pieces of meat bound together with natural gelatin. When kept cold, it should remain in one piece. The product is covered with natural gelatin (aspic, meat jelly). The might be some melted fat on the top and the bottom.
- Continue after step 5.
- 6. Fill the cans leaving 1/2 inch headspace.
- 7. Exhaust cans to 170° F, 77° C meat temperature.
- 8. Fill the cans with hot boiling water to 1/4 inch from top.
- 9. Process at once at 250° F, 121° C:
- No.2.5 can, 401x411 - 90 minutes
- 307x200.25 - 45 minutes