Recipes and Food > Pickled & Fermented Recipes

Traditional Preserved Jarred Meat

Name: Traditional Preserved Jarred Meat
Prep time: 3 h
Total time: 3 h
Yield: 10
Ingredients: 1 lb Pork shoulder; 1 lb Pork loin chops; 1/2 tbsp. Salt; 1 tsp. Black pepper; 1 tsp. Paprika; 1/2 tsp. Red pepper flakes; 1 tbsp. Peppercorns; as needed Bay leaves; as needed Garlic

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We're willing to admit it- this one does not look as appealing as it tastes. But think about it- a piece of meat that has been cooking in its juices for 3 hours couldn't possibly taste bad, could it? This recipe will preserve meat for 30 days. It originates in eastern Europe, where preservation was an integral part of life in the brutal winter.

We recommend slicing the meat as thin as possible to enjoy it in sandwiches.

Prep Time 3 hours

Serves: 10

Difficulty Level: Low

Ingredients for jarred meat:

Pork shoulder - 1 lb

Pork loin chops - 1 lb

Salt - 1/2 tbsp.

Black pepper - 1 tsp.

Paprika - 1 tsp.

Red pepper flakes - 1/2 tsp.

Peppercorns - 1 tbsp.

Bay leaves - as needed

Garlic - as needed

Method of preparing the jarred meat:

Cut the meat into large pieces that will fit into large jars. You don't have to slice it thin, as you will slice it after you open the jar.
Mix all the salt, pepper, paprika, and pepper flakes together, and roll the meat in the spice mix to coat.
Add some peppercorns to taste, 1 garlic clove sliced in half, and 1 bay leaf into each jar. Stuff the jar with meat to the top and cover with a lid.
Arrange a towel at the bottom of a large Dutch oven. Insert the jars and fill them with water just below the lids.
Bring to a boil and reduce to simmer for 3 hours. Remove from pot, cover with a towel and let cool overnight.
Now you can open the jar and slice the meat as thin as you like. If you don't open the jar, it will last 1 month in the fridge.

Source: https://www.youtube.com/c/MojaKuhinjaTanja

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Related Topics: homemade , pork , meat , world cuisine , red meat , winter foods , sandwich , preserved , jarred , east europe , salami

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