Pork and Veal

Materials	Metric	US
pork grade II (with fat)	510 g	18 oz
lean veal	250 g	8.81 oz
regular veal (with fat)	150 g	5.29 oz
pork skins	80 g	2.82 oz
pork lard	10 g	0.35 oz
Ingredients for 1 kg (2.2 lb) materials
salt	18 g	3 tsp
pepper	0.5 g	1/4 tsp
allspice	0.2 g	1/10 tsp
marjoram	0.2 g	1/5 tsp
small onion	20 g	1/2 oniong

Instructions

• 1. Skins.
• a. Wash raw skins in lukewarm water.
• b. Cure skins for 48 hours 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.
• 2. Dice onion and fry in lard until golden.
• 3. Cut pork and veal into 1" (25 mm) pieces.
• 4. Grind skins through 1/8" (3 mm) plate.
• 5. Mix meats with ground skins adding salt, until the mixture becomes sticky. Add onion and spices and remix.
• 6. Pack the cans leaving 1/2 inch headspace.
• 7. Exhaust cans to 170° F, 77° C meat temperature.
• 8. Add hot boiling water (if needed) 1/4 inch to top.
• 9. Process at once at 250° F, 121° C:
• No.2.5, 401x411 - 80 min
• 307x409 - 70 min
• 307x200.25 - 50 min