Luncheon Meat

Materials Metric US
pork grade I (lean) 650 g 1.43 lb
pork grade III (connective tissue) 350 g 0.77 lb
use pork butts for obaining above meat grades.
Ingredients for 1 kg (2.2 lb) of materials
salt 20 g 3 tsp
Cure #1 2.5 g 1/2 tsp
potato flour* 30 g 1 oz
water 30 ml


  1. Curing mix. Mix salt with cure #1
  2. Cut all meat into 1 inch pieces, but keep both meat grades in separate containers.
  3. Mix pork grade I with ? of curing mix. Mix pork grade III with ? of curing mix. Pack tightly in separate containers and cover meat with a clean cloth.
  4. Cure for 72 hours in refrigerator.
  5. Grind pork grade III through ?" (3 mm) plate.
  6. Mix (knead) pork grade I until it becomes sticky. During mixing start adding potato flour. When meat is thoroughly mixed with the flour, add 30 ml of cold water and remix all together.
  7. Fill cans leaving º inch headspace.
  8. Exhaust cans to 170° F, 77° C meat temperature.
  9. Process at once at 250° F, 121° C:
    No.2, 307x409 - 80 min

NOTE * Potato flour binds water well. It also inhibits jelly formation which children usually don't like to eat.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs