Proportions for jellied meat

We consider taking into account 3 conditions:

1. For jellied meat it is conceptually important that it freeze. Jellied meat freezes thanks to the fattest parts:

– pork – leg, shank, head

– beef – any bone with cartilage, but chicken fat or pork is always reported to the beef bone

– chickens – wings, legs, heads, tail

– turkeys – drumsticks, tail

2. 1/3 of the total meat component is usually just “fat on the bone”. And everything else is meat, which, by the way, can also be on the bone.

3. For each liter of broth, provide at least 300-500 grams of meat, for diets you can halve it.

Examples of calculating products

1. Chicken legs – 3 pieces, whole pork leg – 1 piece, beef – 400 grams.

2. Pork shank – 1,5 kilograms, beef – 400 grams.

3. Pork leg – 1 piece, turkey drumstick – 1 piece, chicken fillet – 3 pieces.

And remember that it is very important to observe the time and rules for cooking jellied meat!

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