0 from 15 votes
Homemade Canned Luncheon Meat
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
1 hr
Cook Time
2 hrs
Additional Time
2 d
Total Time
2 d 3 hrs
Servings: 3 jars
Calories: 880 kcal
Course:
Appetizer , Lunch , Dinner
Cuisine:
American , Eastern European
Ingredients
- 2.2 lbs pork 1000 g; pork butt, or pork butt and ham mix
- 1/2 tsp Cure #1 level; 2.5 g
- 1 1/2 tsp kosher salt one level, one heaping; 9 g
- 3/4 tsp black pepper 1.5 g; ground;
- 1/4 tsp nutmeg 0.5 g; ground
- 1/2 tsp sugar 2 g
- 1/4 tsp caraway 0.5 g; ground
- 1/4 cup ice water
Instructions
- Cut the meat into 1-inch pieces. Mix the salt with Cure #1. Place the meat in a bowl, sprinkle with the kosher salt and cure #1 mix, and mix well. Cover and refrigerate for 24-48 hours.
- Take the meat out of the fridge, sprinkle with the pepper, nutmeg, sugar and caraway, and mix well. (See note 1)
- Separate lean meat pieces from fattier pieces. Grind the fatty pieces through a 3/8" (10 mm) plate, add the lean pieces back, add the ice water, and mix well.
- Before proceeding, review the detailed guide on how to can meat.
- Pack the meat (not very tightly) into 16-oz mason jars, leaving 1/2" headspace.
- Wipe the rims, place the lids on top and screw on the bands finger-tight.
- Process at 250F (15 PSI) in a pressure canner for 70 minutes (see note 2).
- Remove the canner from heat and let it depressurize naturally.
- Using a jar lifter, carefully remove the jars and place them on a towel or a cooling rack to cool down to room temperature for about 12 hours.
- Remove the bands. Wipe the jars with a damp towel or paper towels. Test the seals.
- Store in a cool, dark, and dry place for up to 2-3 years. The most optimal storage temperature is about 35F-59F (2C-15C).
Cup of Yum
Notes
- Note 1 - add a teaspoon of two of gelatin per jar if you want the juices to gelatinize.
- Note 2 - 60 minutes at 250F is sufficient but I like processing pork for 70 minutes as it gives it a better texture.
Nutrition Information
Calories
880kcal
(44%)
Carbohydrates
1g
(0%)
Protein
56g
(112%)
Fat
71g
(109%)
Saturated Fat
26g
(130%)
Cholesterol
239mg
(80%)
Sodium
2125mg
(89%)
Potassium
955mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
23IU
(0%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3jars
Amount Per Serving
Calories 880
% Daily Value*
| Calories | 880kcal | 44% |
| Carbohydrates | 1g | 0% |
| Protein | 56g | 112% |
| Fat | 71g | 109% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 239mg | 80% |
| Sodium | 2125mg | 89% |
| Potassium | 955mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.