Meats and Sausages
Pork and Veal
| Materials | Metric | US |
|---|---|---|
| pork grade II (with fat) | 510 g | 18 oz |
| lean veal | 250 g | 8.81 oz |
| regular veal (with fat) | 150 g | 5.29 oz |
| pork skins | 80 g | 2.82 oz |
| pork lard | 10 g | 0.35 oz |
| Ingredients for 1 kg (2.2 lb) materials | ||
| salt | 18 g | 3 tsp |
| pepper | 0.5 g | 1/4 tsp |
| allspice | 0.2 g | 1/10 tsp |
| marjoram | 0.2 g | 1/5 tsp |
| small onion | 20 g | 1/2 oniong |
Instructions
- 1. Skins.
- a. Wash raw skins in lukewarm water.
- b. Cure skins for 48 hours in 18° Be (70° salinometer, 18% salt) at refrigerator temperature. Use enough solution to be able to mix the skins without difficulty. 70° SAL solution: 1.88 lb salt to 1 gallon of water.
- c. Simmer the skins for 25 minutes at 194-203° F, 90-95° C, but don't make them too soft.
- d. Cool the skins on screens as warm skins glue together during grinding.
- 2. Dice onion and fry in lard until golden.
- 3. Cut pork and veal into 1" (25 mm) pieces.
- 4. Grind skins through 1/8" (3 mm) plate.
- 5. Mix meats with ground skins adding salt, until the mixture becomes sticky. Add onion and spices and remix.
- 6. Pack the cans leaving 1/2 inch headspace.
- 7. Exhaust cans to 170° F, 77° C meat temperature.
- 8. Add hot boiling water (if needed) 1/4 inch to top.
- 9. Process at once at 250° F, 121° C:
- No.2.5, 401x411 - 80 min
- 307x409 - 70 min
- 307x200.25 - 50 min
