Homemade canned meat: A taste of gourmet in the wild

It's indispensable for trips and is mainly associated with camping under the sky. When access to a kitchen is limited, and you finally need something to eat, homemade canned meat in a jar works just brilliantly. It has a better composition than many shop-bought ready meals, and on top of that, it tastes so good that even those who turn their noses up at regular Spam will be tempted.

Ready-made meats in jars often contain ingredients that are hard to call natural. Large amounts of salt, preservatives, and fillers are not worth overpaying for. However, this doesn't mean you have to give up on this holiday delicacy. Preparing homemade canned meat is not difficult at all, and its taste is incomparable to anything else.

Canned meat in a jar - A simple recipe

You could hear jars rattling from a mile away when we went on camping holidays. Cooking in the field is a real challenge; the more wilderness we choose, the less chance of finding a restaurant. Some even take jars to guesthouses, looking for ways to save money.

However, you don't have to run to the shop for a tent because you can eat canned meat at home too; nobody checks. They say it tastes best in forest conditions, but this homemade delicacy is good in any circumstances.

Ingredients:

                      
• 1 kg pork neck,
• 200 g lard,
• 1 tablespoon of fine-grained curing salt,
• 5 cloves of garlic,
• 2 tablespoons of ground black pepper,
• water (about 250 ml).

Preparation method:

1. Pass the pork neck, lard, and garlic through a meat grinder.
2. Add curing salt and pepper to the ground meat. Mix thoroughly until all ingredients are combined.
3. Then add about a cup of water and knead the mixture thoroughly again. This will make the meat juicy and give it a pleasant texture.
4. Fill cleaned and dry jars with the prepared meat mixture, leaving about 1 cm of free space at the top.
5. Add water to each jar, just enough to cover the meat. Do not fill the jars to the brim because the meat expands during cooking.
6. Screw the jars tightly. Then, place them in a pot of water to cover them with water by about 5 cm. Boil the jars for about an hour.
7. After cooling the jars, repeat the pasteurisation process, this time boiling them for about 30 minutes.

After pasteurisation, remove the jars from the water, check if they are sealed tightly, and allow them to cool. Store in a cool and dark place. Bon appétit!