Homemade pork preserves make delicious comeback
Homemade meat preserves, are becoming trendy again. This new trend brings a big smile to our parents and grandparents, who remember these preserves well from childhood. Unfortunately, the meat preserves usually available in shops often don't impress with the quality of their ingredients.
21 November 2024 07:22
The advantage of homemade preserves is their long shelf life. Meat sealed in a jar can last in the fridge for up to 3 months. If subjected to tyndallisation, it can last even longer in a regular kitchen cupboard. This type of preserve tastes great with traditional, well-baked bread. You can use it to make soup or a delicious filling for dumplings.
Pasteurisation vs tyndallisation
Pasteurisation is preserving food by heating finished products at high temperatures. This process destroys bacteria responsible for spoiling food.
Most vegetable preserves require a single pasteurisation, but this is not sufficient for meat. Meat preserves, as well as soups with meat broths or meat elements, need to be subjected to high temperatures multiple times. Multiple pasteurisation is called tyndallisation.
Start by preparing jars
If you're using jars that have previously stored preserves, make every effort to wash and sterilise them thoroughly. Check the lids for any chips. They must be fully sealed after being closed. Then, carefully dry both the jars and lids.
How to make homemade pork preserve?
To prepare 6 jars with a capacity of approximately 400 ml, you will need:
- 2 kg of pork – you can choose shoulder or ham,
- 10 g of salt,
- 5 g of pepper,
- 5 g of ground coriander,
- 5 g of dried garlic,
- 5 g of marjoram,
- 5 allspice berries,
- 3 bay leaves, 100 ml of water.
Recipe in 5 steps
Step 1. Wash the meat and clean it of tendons. Cut into large cubes of about 4-5 cm. Place the meat in a large sealable container or a zip-lock bag. Add the spices: salt, pepper, coriander, garlic, marjoram, allspice, and bay leaves. Rub the spices into the meat, close the container or bag, and place it in the refrigerator for 2-3 hours.
Step 2. Add 100 ml of water to the marinated meat. Mix, then place the meat with the marinade into the previously prepared jars. Fill them up to ¾ of their height, leaving space for the fat that will separate during cooking.
Step 3. Line a large pot with a clean cotton cloth. Place the jars on it so that they do not touch each other. Then, fill the pot with water so the jars are completely submerged.
Step 4. When the water boils, reduce the heat and cook for 5 hours. Check the water level regularly. If it drops, add boiling water. After 5 hours, carefully remove the jars and let them cool. If you plan to store the preserves outside the refrigerator, repeat the pasteurisation process 2 more times.
