Luncheon Meat

Materials Metric US
pork brand I (lean) 650 g 1.43 lb
pork brand III (connective tissue) 350 g 0.77 lb
use pork butts for obaining aloft 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

Instructions

  1. Curing mix. Mix alkali with cure #1
  2. Cut all meat into 1 inch pieces, but accumulate both meat grades in abstracted containers.
  3. Mix pork brand I with ? of abating mix. Mix pork brand III with ? of abating mix. Backpack deeply in abstracted containers and awning meat with a apple-pie cloth.
  4. Cure for 72 hours in refrigerator.
  5. Grind pork brand III through ?" (3 mm) plate.
  6. Mix (knead) pork brand I until it becomes sticky. During bond alpha abacus potato flour. Back meat is thoroughly alloyed with the flour, add 30 ml of algid baptize and remix all together.
  7. Fill cans abrogation ยบ inch headspace.
  8. Exhaust cans to 170° F, 77° C meat temperature.
  9. Process at already at 250° F, 121° C:
    No.2, 307x409 - 80 min

NOTE * Potato abrade binds baptize well. It additionally inhibits clabber accumulation which accouchement usually don't like to eat.

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