Goulash Supreme

Materials	Metric	US
pork grade I, lean	360 g	0.80 lb
pork grade II, some fat (pork butt)	450 g	1 lb
pork grade III, connective tissue desired	100 g	0.22 lb
pork skins	90 g	0.20 lb
Additional Materials
wheat flour	40 g	0.14 oz
pork lard	7 g	1/4 oz
Ingredients for 1 kg (2.2 lb) of material
salt	15 g	2-1/2 tsp
pepper	1 g	1/2 tsp
paprika	0.5 g	1/2 tsp
allspice	0.5 g	1/4 tsp
bay leaf	1/2 leaf	1/2 leaf
onion	10 g	1/3 oz

Instructions

1. Cut pork into 1" (25 mm) pieces.
2. Simmer the skins with bay leaf for 25 minutes at 194-203° F, 90-95° C, until semi-soft, then strain and place on screen/table to drain and cool. Save the liquid.
3. Grind the skins through 1/8" (3 mm) plate.
4. Making the roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown. Add 160 ml (2/3 cup) of cold skin stock (leftover liquid from boiling skins) and mix together.
5. Mix diced meats, ground skins, diced onion, spices and the roux together.
6. Pack the cans, leaving 1/2" headspace.
7. Exhaust cans to 170° F, 77° C meat temperature and remove air bubbles.
8. Fill the cans with hot boiling skin stock to 1/4" from top.
9. Process at once at 240° F, 116° C:
   No.1 (picnic), 211x400 - 55 min.