"Archbishop's sausage" can stand for years. It's the best meat from a jar

"Archbishop's sausage" is canned meat, properly prepared and seasoned before being canned. It's an ideal delicacy to prepare for the so-called dark hour, because when sealed in a glass jar, it can even last... a hundred years.

"Archbishop's sausage", or homemade meat preserves, must be prepared according to strictly defined rules. Jars with a fragrant insert must undergo a tyndallization process - it's due to this that we can enjoy the taste of homemade preserves. See what this process involves and how to prepare delicious jarred meat.

Preparing "Archbishop's sausage" is time-consuming, but you won't regret even a minute spent on preparing this delicacy. The meat, after being prepared, must rest for at least 12 hours. It is also essential to boil the jars three times - and this process is called tyndallization. Why do you need to boil jars three times?

Tyndallization ensures food safety and extends its shelf life. It is also considered one of the safest forms of canning meat, as it ensures the killing of all forms of bacteria. It involves three pasteurizations at a temperature of about 212 degrees F every 24 hours. After each heating, the given material is cooled and left at room temperature.

It is important to remember that jars, into which preserves are going to be placed, should be clean and undamaged, and the jars and lids should be sterilized in advance. In terms of meat, it is advisable to go for goods from a trusted supplier, from a butcher's shop. Do not buy deli products packed from supermarkets - these may not pass the test.

Ingredients:

• 4.4 lbs of pork shoulder,
• 2.2 lbs of raw bacon/belly pork,
• 2 cups of cold boiled water,
• granulated garlic,
• dried marjoram,
• salt and pepper,
• a flat spoonful of sugar.

Preparation:

1. Grind the meat in a machine - pork neck on larger, and pork belly or jowl on smaller eyes.
2. Transfer the meat to a bowl and add sugar and spices (in the amount according to your judgment). Mixing everything, gradually add water to the meat. It should become uniform and sticky.
3. Set aside the prepared mixture for 12 hours in the fridge. After this time, knead everything again.
4. Fill the jars (clean, sterilized) with the meat mixture to 3/4 of their height.
5. In a large pot lined with a cloth or newspapers, arrange the sealed jars so that they do not touch each other.
6. Fill the jars with cold water to 3/4 of their height. On a low heat, bring the water to a boil.
7. Cook everything for 2 hours. After this time, set the jars aside to cool.
8. Repeat the process the next day, but reduce the cooking time of the jars to 30 minutes. Do the same on the third day - boil the jars for about half an hour.