Goulash Supreme

Materials Metric US
pork grade I, lean 360 g 0.80 lb
pork grade II, some fat (pork butt) 450 g 1 lb
pork grade III, connective tissue desired 100 g 0.22 lb
pork skins 90 g 0.20 lb
Additional Materials
wheat flour 40 g 0.14 oz
pork lard 7 g 1/4 oz
Ingredients for 1 kg (2.2 lb) of material
salt 15 g 2-1/2 tsp
pepper 1 g 1/2 tsp
paprika 0.5 g 1/2 tsp
allspice 0.5 g 1/4 tsp
bay leaf 1/2 leaf 1/2 leaf
onion 10 g 1/3 oz


  1. Cut pork into 1" (25 mm) pieces.
  2. Simmer the skins with bay leaf for 25 minutes at 194-203° F, 90-95° C, until semi-soft, then strain and place on screen/table to drain and cool. Save the liquid.
  3. Grind the skins through 1/8" (3 mm) plate.
  4. Making the roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown. Add 160 ml (2/3 cup) of cold skin stock (leftover liquid from boiling skins) and mix together.
  5. Mix diced meats, ground skins, diced onion, spices and the roux together.
  6. Pack the cans, leaving 1/2" headspace.
  7. Exhaust cans to 170° F, 77° C meat temperature and remove air bubbles.
  8. Fill the cans with hot boiling skin stock to 1/4" from top.
  9. Process at once at 240° F, 116° C:
    No.1 (picnic), 211x400 - 55 min.

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