Pork In Its Own Juice
|pork grade I, lean||300 g||0.66 lb|
|pork grade II, some fat (pork butt)||518 g||1.14 lb|
|pork head meat*||100 g||0.22 lb|
|pork skins||80 g||2.82 oz|
|lard||2 g||1/2 tsp|
|* lean meat cuts may be used instead of head meat, but head meat is more flavorsome|
|Ingredients for 1 kg (2.2 lb) of materials|
|salt||18 g||3 tsp|
|pepper||1 g||1/2 tsp|
|marjoram||0.2 g||1/10 tsp|
|onion||10 g or 1.5 g dry onion||1/4 small onion or 1 tsp dry onion|
- 1. Remove any visible fat from pork cuts.
- 2. Heads. If the jowl is attached to the head remove it.
- a. Soak pork heads in cold water for 4 hours. Change water twice.
- b. Cook heads for 30 minutes in boiling water, then lower the temperature to 194-203° F, 90-95° C and simmer the heads until the meat can be separated from bones. This will take about 90 minutes. Do not overcook the meat.
- c. Place the heads on the table and cool until they can be handled.
- d. Separate all meat from bones, remove the tough ear tissue.
- 3. Skins.
- 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 glue together during grinding.
- 4. Finely chop the onion and fry in lard until golden.
- 5. Grinding meat.
- a. Cut I and II pork into 3/4 - 1 inch (20 - 25 mm) pieces. You can use grinder with the kidney plate.
- b. Grind head meat through 3/8" (10 mm) plate.
- c. Grind skins through 1/8" (3 mm) plate or smaller. If no small plate is available, run them through a food processor.
- 6. Mix all meats with spices until mixture becomes sticky.
- 7. Fill the jars leaving 1 inch headspace.
- 8. Process at once at 250° F, 121° C:
- 1/2 Pint jars (236 ml) - 50 min
- Pint jars (473 ml) - 60 min
- NOTE Original processing times for metric jars were:
- 350 ml jar - 50 min
- 500 ml jar - 60 min
The final product consists from pieces of meat bound together with natural gelatin. When kept cold, it should remain in one piece.
- Continue after step 6.
- 7. Fill the cans leaving 1/2 inch headspace.
- 8. Exhaust cans to 170° F, 77° C meat temperature.
- 9. Fill the cans with hot boiling water to 1/4 inch from top.
- 10. Process at once at 250° F, 121° C:
- 99x119 mm - 80 min
- 99x63 mm - 50 min
- 99x51 mm - 35 min