Meats and Sausages
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 |
Instructions
- 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.