Meats and Sausages
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 | |
Instructions
- Curing mix. Mix salt with cure #1
- Cut all meat into 1 inch pieces, but keep both meat grades in separate containers.
- 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.
- Cure for 72 hours in refrigerator.
- Grind pork grade III through ?" (3 mm) plate.
- 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.
- Fill cans leaving º inch headspace.
- Exhaust cans to 170° F, 77° C meat temperature.
- 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.
