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.

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