PRESERVATION OF MEET IN HOUSEHOLD

Pork leg in brine

Ingredients: pork leg in one piece. For brine: the same amount of red wine and water, half a teaspoon of coriander, half a teaspoon of ground black pepper, 5 grains of allspice (quartz), half a teaspoon of mustard seeds (white mustard seeds), on top of a knife crushed pine berries , 1 tablespoon of food supplement. You need to make enough liquid to completely cover the meat.

The meat left in a piece is washed and poured over with boiling water in which spices have been placed. The meat is half cooked in a covered dish, then taken out of the brine, drained and cut into steaks. The steaks are arranged in jars, the soup is strained and poured over the meat. Jars are tied and pasteurized. When using the juice, make a topping by cooking flour mixed with sour cream, you can add a teaspoon of blueberry or currant jam. It is served with dumplings made of eggs, flour, a little water and bread cut into cubes and fried in a little oil.

Ham left in fat

Ham can be kept fresh for a very long 7-8 months as follows:
The ham that was in brine, after smoking, is washed with warm water, drained and dried well. In a tub of appropriate size and undamaged enamel, put the ham and pour over the melted but already cooled fat to completely cover the ham. When the fat hardens, close the tub and store it in a cool place.

Roasted meat topped with fat

Roast meat can be kept for 8-10 months as follows:
The meat is cut into steaks and salted. In the pure fat that is used for the first time, the steak is fried for a few minutes on a high heat on both sides, then covered over a moderate heat and baked until soft. Then the lid is removed to allow the water to evaporate and the meat to turn yellow. Only a small amount of meat is baked at a time, ie. there must be no more layers in the pan. Baking juice is strained and used for cooking. This fat must not be poured over the meat, because if there is only one drop of water left, the meat can spoil. In jars that are washed with hot water and drained (not wiped), put as many pieces of meat as are enough for one meal. Heat (not to the boiling point) clean fat and pour into jars to completely cover the meat. When the fat hardens, the jars are tied and stored in a cool pantry. When using the jar, it is placed in warm water to melt the fat and remove the meat. The ointment does not have to be used immediately, it can still be maintained.

Baked sausage

Fresh smoked sausage is half-baked in hot fat on both sides, and cut into pieces that can fit in a jar. It is poured over the hot fat in which it was baked (25 dkg of fat is enough for a kg of sausage), the jars are tied and pasteurized. When using the jar, it is placed in warm water and heated to the boiling point. The remaining fat must be stored in the refrigerator.

Fine baking

Ingredients: meat cut into cubes, for each kg of meat take 3 tablespoons of fat, garlic, pepper, to taste.
The meat is baked on hot fat until it turns white, with constant stirring, so that it is evenly baked on all sides. Then add salt, pepper and crushed garlic. It fits very tightly in the jar. The jars are connected and pasteurized. It can be used in various ways: it can be mixed with baked potatoes, boiled rice, served with cooked vegetables or with various sauces.

Liver in a jar

Put the liver in boiling water and cook for 8-10 minutes. If no blood leaks from the liver after the needle is inserted, cooking is over. The liver is drained and cooled then ground. It is placed in a 2 dl jar and poured with enough liquid fat to completely cover the liver. The jars are tightly closed and pasteurized for an hour. The liver preserved in this way is stored in a dark, cool pantry. Before use, the jar is kept in hot water to melt the fat. The fat is poured off, and the liver can be used to make croquettes, pate, soups, dumplings, pancake filling, meat filling, mixed with eggs it can be baked for an omelet, etc. The fat can be spread on bread, used to make a paste, or for roasting meat because it gives the dish a great taste.

Canned perkelt

Ingredients: meat, for every half kg of meat, take 1 tablespoon of fat, 1 large head of onion, 1 tablespoon of allspice, 1 dl of red wine and 1 dl of water, 1 small tomato, 1-2 green peppers, with.
The meat is washed and drained, then cut into cubes. Peeled onion is very finely chopped and stewed in hot fat to be glassy, ​​then sprinkled with allspice. Add the meat and fry until the meat is white. Add sliced ​​paprika and peeled and sliced ​​tomatoes. Add water and wine and cover and cook halfway. The meat is taken out with a perforated spoon, drained and put in jars a little over half of the jar. The juice is poured over the meat, taking care to completely cover the meat, but not to be higher than three quarters of the jar. The jars are connected and pasteurized. This perkelt can be used for making various meat dishes: with boiled cabbage, potatoes, rice, dough, beans, green beans, peas, as well as for various moussakas

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