Home-made meat spread: A tasty and budget-friendly delight
The meat sandwich is sure to win over every member of the household. A simple recipe for meat in jars allows you to enjoy quality without overpaying or scrutinising labels in shops.
Although the shelves are laden with various types of cold cuts and hams, the ingredient list might make one cringe. Flavour enhancers, preservatives, and nitrates are common, and better quality comes with a high price tag. The solution is simple - preparing meat spread yourself at home. It'll be cheaper, tastier, and healthier.
Spread for sandwiches
This spread will win over all meat lovers. It's perfect on sandwiches and rolls, replacing cold cuts and pâtés. The ingredients are simple and readily available, and you can prepare a substantial stock of jars for a small outlay. Discover the recipe for classic meat spread in a jar and savour its unique taste for a long time.
The foundation is good pork neck. It should have visible fat, which enhances the flavour. Add spices, lard, and a bit of effort, and you can later enjoy the delicious spread.
Ingredients:
- 1.4 kilograms of pork neck,
- 450 grams of lard.
Spices:
- 1 tablespoon of salt,
- 1.5 teaspoons of ground black pepper,
- 1 teaspoon of dried garlic,
- 1 teaspoon of marjoram,
- half a teaspoon of ground allspice,
- 2 teaspoons of dried bear's garlic,
- 140 millilitres of water.
Method of preparation:
- Cut the meat into smaller pieces and mince it with a grinder with holes about 6 millimetres in diameter. Grind the lard without the skin.
- Add all the spices and water to the ground meat, one by one. Thoroughly knead the mixture.
- Transfer the resulting mixture into a jar. It's best to use a funnel to avoid dirtying the jar rims. Finally, press down on the meat with your hands. Leave about 2 centimetres of free space at the top.
- Clean the edge and thread of the jar. Screw it tightly.
- Place the jars on a high-sided baking tray. Pour about 285 millilitres of water into it.
- Put it in a cold oven and set the temperature to 100 degrees Celsius.
- Once it heats up, process the jars for 3 hours.
Jars prepared this way can last in the fridge for up to 2 months, although they tend to disappear much faster. If you want to store the jars longer, try tyndallization. Then, the next day, put the jars in the oven heated to 100 degrees Celsius for 1 hour. Repeat the process on the third day and store the ready spread in the pantry. This way, the preserved spread can last on the shelf for several years. Enjoy!
