|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|
|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|
- Cut pork into 1" (25 mm) pieces.
- 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.
- Grind the skins through 1/8" (3 mm) plate.
- 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.
- Mix diced meats, ground skins, diced onion, spices and the roux together.
- Pack the cans, leaving 1/2" headspace.
- Exhaust cans to 170° F, 77° C meat temperature and remove air bubbles.
- Fill the cans with hot boiling skin stock to 1/4" from top.
- Process at once at 240° F, 116° C:
No.1 (picnic), 211x400 - 55 min.