Jar sausage - luncheon meat in jars
Luncheon meat, jar sausage, sausage from a jar - there are many names, but there is only one recipe that hides the perfect combination of meats, aromas, and flavorful spices! If you want to start your home charcuterie adventure - this recipe will let you prepare meat whose flavor is sure to impress, perfect for sandwiches! It's up to you whether to increase the amount of spices and bring out a bolder taste of the jar sausage. We encourage you to experiment!
Notes
How to make homemade luncheon meat?
Recipe for sausage in a jar
Preparation:
Grind the fatty meat using a 5 mm plate. Grind the leaner cuts using an 8 mm plate, or use a shredder plate if you want larger pieces of meat. Grind the beef twice using the smallest plate, then knead it thoroughly with 200 ml of cold water until you obtain a white paste.
Combine the meats, add the spices, knead, and refrigerate for 24 h. After this time, scald (sterilize) the jars and pack in the prepared meat. Try to pack as much as possible into each jar - pressing the meat down firmly and thus expelling air from the jar. The meat should fill the jar to the brim. Once the jars are filled, close them tightly and subject them to the first pasteurization for 1 hour.
The next day, repeat the pasteurization for 40 minutes. If you want to further increase the shelf life of the jar sausage - pasteurize the luncheon meat on the third day as well.
