DIY meat spread: A tastier, healthier alternative to store-bought

Although store shelves are loaded with various types of cold cuts and hams, examining the ingredient list can be unsettling. Flavor enhancers, preservatives, and nitrates are common, and higher quality products often come at a high price. The solution is simple—prepare a meat spread yourself at home. It will be cheaper, tastier, and healthier.

This spread will win over all meat lovers. It works great on sandwiches and rolls, replacing cold cuts and pâtés. The ingredients are simple and readily available, allowing you to prepare a solid stock of jars for a minimal cost. Discover the recipe for classic meat spread in a jar and enjoy its unique taste for a long time.

The basis is good pork neck. It should have visible fat, which will enhance the flavor. Add spices, lard, and a bit of effort, and you can later enjoy the delicious spread.

Ingredients:

      
• 3 pounds of pork neck,
• 1 pound of lard.

Spices:

                          
• 1 tablespoon of salt,
• 1.5 teaspoons of black ground pepper,
• 1 teaspoon of dried garlic,
• 1 teaspoon of marjoram,
• 1/2 teaspoon of ground allspice,
• 2 teaspoons of dried bear's garlic,
• 5 fluid ounces of water.

Method of preparation:

                          
1. Cut the meat into smaller pieces and grind it with a mincer with holes about 1/4 inch in diameter. Grind the lard without the skin.
2. Add all the spices and water to the ground meat one by one. Thoroughly knead the mixture.
3. Transfer the resulting mixture into a jar. Use a funnel to avoid dirtying the jar rims. Finally, press down on the meat with your hands. Leave about 3/4 inch of free space at the top.
4. Clean the rim and threads of the jar. Screw it tightly.
5. Place the jars on a high baking tray. Pour about 10 fluid ounces of water into it.
6. Put it in a cold oven and set the temperature to 212 degrees Fahrenheit.
7. Once the oven reaches temperature, process the jars for 3 hours.

Jars prepared this way can last in the refrigerator for up to 2 months, but they usually disappear much faster. If you want to store the jars longer, consider tyndallization. On the next day, put the jars in the oven heated to 210 degrees Fahrenheit for 1 hour. Repeat the process on the third day, and store the ready spread in the pantry. This process can preserve the spread for several years on the shelf. Enjoy!