Jar meat - blend of herbs and spices, 30 g

Jar Meat - a blend of herbs and spices’ is an excellent composition of aromatic herbs and spices that underlines the flavour and aroma of homemade jar meat.

• Great flavour, new packaging - we have now packaged your favourite spice and herb blend in doypack made of barrier film covered with paper and featuring a ziplock, allowing you to enjoy the blend's flavour for a long time.
• Versatile - ideal for pork, but works well with venison, mutton and veal. This blend of herbs and spices will be excellent for all your favourite jar meats!
• Carefully selected ingredients - black pepper, nutmeg, allspice, marjoram, garlic, and onion – these ingredients ensure success: fantastic aroma and unforgettable flavour!
• Efficient packaging - a single 30 g sachet is sufficient for preparing as much as 2 kg of jar meat! You will have no trouble preparing a product for holidays, camping or supplies for hard times.

Do you dream of aromatic, distinctive and remarkably flavourful jar meat? There is a way of achieving that! With our blend of herbs and spices you will easily prepare delicious, aromatic, melting-in-the-mouth meats! You will preserve the meat and maintain its flavour and nutritional value. ‘Jar Meat’ is a blend of specially selected spices and herbs, without salt and sugar. A single 30 g pack is sufficient for preparing as much as 2 kg of jar meat! Delight your loved ones with the distinctive flavour of homemade charcuterie!

How to use:

Ingredients for 2 kg of jar meat:  

• 0.6 kg bacon, 0.7 kg pork neck, 
• 0.7 kg pork shoulder, 
• 200 ml water, 
• 26 g salt, 
• 1 pack of JAR MEAT mix of spices and herbs. 

Recipe:

Cut the meat into pieces (about 3-5 cm in size), add water, salt and the mix of spices and herbs, and knead everything thoroughly. Leave it for 24 hours in a refrigerator. After this time, scald the jars and put the meat into them. filling them up to the thread. Put the closed jars into a pot with warm water reaching above the meat level. Pasteurise them (cook them for 1 hour starting from the moment the boiling starts). On the next day, repeat pasteurisation, conducting it for 40 minutes. During pasteurisation the water must not boil. 

Ingredients: spices 50% (black pepper 32,5%, nutmeg, allspice), marjoram 17.5%, granulated garlic, dried onion. 

Also check out our meat processing calculator.

Net weight: 30 g

Please note!

With no added salt or sugar.

Store in a dry place, do not expose to direct impact of UV rays.

The following sensitising products are used on the plant territory: mustard, celery, soy, sesame, gluten, nuts.

Packaging dimensions:

• length - 11 cm
• width - 1 cm
• height - 18 cm