Pork In Its Own Juice

Materials	Metric	US
pork grade I, lean	300 g	0.66 lb
pork grade II, some fat (pork butt)	518 g	1.14 lb
pork head meat*	100 g	0.22 lb
pork skins	80 g	2.82 oz
lard	2 g	1/2 tsp
* lean meat cuts may be used instead of head meat, but head meat is more flavorsome
Ingredients for 1 kg (2.2 lb) of materials
salt	18 g	3 tsp
pepper	1 g	1/2 tsp
marjoram	0.2 g	1/10 tsp
onion	10 g or 1.5 g dry onion	1/4 small onion or 1 tsp dry onion

Instructions

• 1. Remove any visible fat from pork cuts.
• 2. Heads. If the jowl is attached to the head remove it.
• a. Soak pork heads in cold water for 4 hours. Change water twice.
• b. Cook heads for 30 minutes in boiling water, then lower the temperature to 194-203° F, 90-95° C and simmer the heads until the meat can be separated from bones. This will take about 90 minutes. Do not overcook the meat.
• c. Place the heads on the table and cool until they can be handled.
• d. Separate all meat from bones, remove the tough ear tissue.
• 3. Skins.
• a. Wash raw skins in lukewarm water.
• b. Cure skins for 2 days in 18° Be (70° salinometer, 18% salt) at refrigerator temperature. Use enough solution to be able to mix the skins without difficulty. 70° SAL solution: 1.88 lb salt to 1 gallon of water.
• c. Simmer the skins for 25 minutes at 194-203° F, 90-95° C, but don't make them too soft.
• d. Cool the skins on screens as warm skins glue together during grinding.
• 4. Finely chop the onion and fry in lard until golden.
• 5. Grinding meat.
• a. Cut I and II pork into 3/4 - 1 inch (20 - 25 mm) pieces. You can use grinder with the kidney plate.
• b. Grind head meat through 3/8" (10 mm) plate.
• c. Grind skins through 1/8" (3 mm) plate or smaller. If no small plate is available, run them through a food processor.
• 6. Mix all meats with spices until mixture becomes sticky.
• 7. Fill the jars leaving 1 inch headspace.
• 8. Process at once at 250° F, 121° C:
• 1/2 Pint jars (236 ml) - 50 min
• Pint jars (473 ml) - 60 min

• NOTE Original processing times for metric jars were:
• 350 ml jar - 50 min
• 500 ml jar - 60 min

The final product consists from pieces of meat bound together with natural gelatin. When kept cold, it should remain in one piece.

Metal Cans

• Continue after step 6.
• 7. Fill the cans leaving 1/2 inch headspace.
• 8. Exhaust cans to 170° F, 77° C meat temperature.
• 9. Fill the cans with hot boiling water to 1/4 inch from top.
• 10. Process at once at 250° F, 121° C:
• 99x119 mm - 80 min
• 99x63 mm - 50 min
• 99x51 mm - 35 min