I recreated my grandmother’s recipe and was lost. I will not go back to the shopping hammes anymore. This one beats all on the head

I remember from my childhood how my grandmother prepared in jars. The whole house smelled wonderful, and the aroma accompanied me for years. I decided to recreate this recipe at home. The first attempt did not come out perfectly, but I did not give up. The second time I got a delicious sausage, which in taste matched the one I remembered from the old days. Now, the home conservation is a permanent element of my pantry, and when it runs out, I immediately take another portion.

Bacon in jars as in the old days. A delicious alternative to shop meats

Many of us remember how delicacies prepared much earlier on the table or in the family home appeared. For me, a bacon stood out in a jar that disappeared faster than everything else. Such a homely preserve tastes better than a shop, because it does not contain artificial additives and preservatives. How to do it?

Ingredients:

• kg of raw bacon without skin,
• 500 g pork neck,
• 25 g of pebble salt,
• 2 teaspoons of granulated,
• a spoon of marjoram,
• half a teaspoon of black pepper,
• a tablespoon of honey,
• teaspoon of mustard,
• a teaspoon of thyme,
• half a teaspoon of coriander,
• 100 ml of water.

How to make a bacon in a jar? Recipe step by step for a tasty delicacy

Preparing bacon in jars is simpler than you might think. Most of the time is consumed by marinating meat and its pasteurization, but the work itself is not too complicated.

Preparation method:

1. Cut the bacon and neck into larger cubes. The meat should have pieces about 3-4 cm in size. Place them in a large bowl.
2. Add salt, garlic, marjoram, pepper, thyme and coriander. Then pour honey and mustard. Mix the whole well so that the spices spread evenly.
3. Put the meat in the fridge for 48 hours. Mix every few hours.
4. After two days, divide them into two parts. Ground a larger grinder on medium mesh, and smaller on small ones. Thanks to this you will get the right texture.
5. Pour 100 ml of water into the mixture. Mix the whole thoroughly so that the mass has the right humidity. Knead the meat with your hands until it is flexible and well combined.
6. Wash and brew jars to make them clean and ready for use. Then fill them with meat up to 3/4 height. Whip with a spoon to get rid of the air and stuff the mass well.
7. The jars turn thoroughly. Place them in a large, lined cloth. Pour the water into the dish so that it reaches half the jars. Pasteurize for 2 hours on low heat, then set aside.
8. The next day, put the jars in a pot of water again. Cook for an hour on low heat and cook on the third day for 30 minutes.
9. After pasteurization, let the jars cool down. Then store the bacon in the fridge, it can stand up to 6 months.