Cheese calculator
Winemaking
Spam, jar meat, sausage in a jar – there are many names, but there is only one recipe that hides the perfect combination of meats, aromas and tasty seasoning! If you want to start your adventure with meat processing at home, this recipe will allow you to prepare a delightfully flavoursome meat that is perfect for sandwiches! It is up to you to increase the amount of spices and bring out the sharper flavour of the jar meat. We encourage you to experiment!
How to prepare homemade spam?
Recipe for sausage in a jar
Preparation:
Grind the fatty meat using a 5 mm mesh plate. Meanwhile, the lean meat should be minced using an 8 mm mesh plate. Alternatively, you can use a kidney plate if you want larger pieces of meat. Mince the beef twice using the plate with the smallest mesh size and then knead it well with 200 mL of cold water until white gruel appears.
Combine the meat together, add the seasoning, knead and refrigerate for 24 h. After this time, scald the jars and put the prepared meat into them. Try to get as much into the jar as possible, pressing the meat carefully and thus getting rid of any air left in the jar space. The meat should fill the jar to the brim. Once the jars are filled, seal them well and pasteurise them for 1 hour for the first time.
The next day, repeat pasteurisation for 40 minutes. If you want to further increase the shelf life of the jar meat, pasteurise the jars on the third day as well.
