Include the inscriptions Pork neck is good meat for jars, it is not too greasy or too dry. Remember, only fresh meat is suitable for pasteurizing meat jars in water or in the oven.
Perfect for a pantry for difficult times or for the better ...
You can preserve the meat using Tyndalizations according to the recipes of Mr. Adolf Kudliński.
The partner of today's recipe is the SINOCARE company
Digital kitchen scale - see:
en.sinocare.com/products/sino...
Homemade pasteurization allows us to prepare our preserves for longer storage. Sometimes a year, two or more. Basic principles of dry pasteurization in the oven. Meat pasteurization in jars for difficult times. The tyndalization process is very simple: There are three basic principles to oven pasteurization.
The first day is pasteurized for 2 hours in the oven at 100 * C - 120 * C
After the first pasteurization, check and tighten the jars tightly.
The second day is pasteurized for 1 hour at temperature 100-120 * C
The third day is pasteurized for 1 hour at temperature 100 - 120 * C
Each time we leave it to cool in the oven.
Check out some good recipes for JARS FULL OF TASTE:
• SŁOIKI PEŁNE SMAKU
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Oven HISENSE BSA66334PX Electric Stainless steel A
www.ceneo.pl/122394545#crid=5...
Pork neck in Jars. We stock up
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#cooking is easy