You need to prepare meat for future use not only when you managed to buy a lot of tender pork, and there is not enough space in the refrigerator and freezer. Salted, smoked and canned meat, and when going on long hikes, to summer cottages without electricity. There are many ways to preserve pork, experiment and choose the one you like the most.
How to cook pork stew: recipe
Smoking
Many people love smoked pork – brisket, ham, bacon. Smoke large pieces of meat can only be done in a special large smokehouse, with good ventilation and with burnt hardwood coals.
Pork is smoked for 24–48 hours at a temperature of 26–35 degrees. Smoking does not kill the bacteria that cause trichinosis, so you should not smoke meat if it has not been previously boiled or frozen at -30 degrees for a day or at -20 degrees for a month.
Jerky
Mix 4 kilograms of salt with 1,5 kilograms of granulated sugar and 100 grams of saltpeter, rub the boneless cuts of pork with this mixture, use 10 grams of the mixture for every 500 grams of lean meat and 30 grams for every 500 grams of fatty pork.
Put the meat in the refrigerator. Keep in the cold for at least a month, and if a piece of meat is heavier than 14 kilograms, then add two days for every additional pound of pork. Shake off the spices from the cooked meat and consume the jerky within a month.
You can add pepper and dry ground herbs such as dill, parsley, marjoram, thyme to the mixture of sugar, salt and saltpeter.
Pork hams are most often stored in brine. For 2 kilograms of meat, mix 1 liter of white table vinegar with 1 tablespoon of salt, add a few cloves of garlic, peeled and sliced onions, a pinch of ground red pepper, a few cloves and bring the mixture to a boil. Refrigerate and transfer to a non-reagent container with an airtight lid. Place the washed meat in the brine, cover and refrigerate for 5-7 days. Meat in brine must be stored in a cold place for a period not longer than a month.
Many housewives love to cook stew. Canned stew not only has a long shelf life, but is also suitable for preparing quick and tasty meals. For spicy tender pork stew you will need: – 1 kilogram of pork pulp; – 1 teaspoon of salt; – 1 teaspoon of ground paprika; – ¼ teaspoon of smoked paprika; – ¼ teaspoon of chili flakes; – ¼ teaspoon of mustard seeds; – ¼ teaspoon of ground cumin; – ¼ teaspoon of crushed black pepper; – ¼ teaspoon of ground allspice; – 4 cloves of garlic; – 1 head of onion; – 2 buds of dried cloves; – 25 ml of brandy; – 1 tablespoon of olive oil; – bay leaves, one for each jar in which you will cook stew.
Cut the pork into 1 centimeter cubes. Chop the garlic, chop the onion into thin half rings. Put all the other spices in a mortar and grind with a pestle, make the mixture as homogeneous as possible, mix the resulting powder with cognac and olive oil.
Put on rubber gloves and rub the mixture into the pieces of meat, rub in, massaging for at least 4-7 minutes, add garlic and onions, stir, cover the dishes with pork cling film and refrigerate for 3-4 hours. During this time, sterilize glass jars, put bay leaves in each and fill tightly with pickled pork.
In a deep and wide saucepan, put a rolled towel on the bottom, place the jars without covering them with the lids, pour water into the pan so that it reaches ¾ the height of the jars. Bring water to a boil, reduce heat, and simmer for 3-4 hours. Roll up hot cans, put the lids down and let cool. Refrigerate for 3-4 days. Store homemade canned food for up to six months.