This stew any comparison does not go with the one that is sold in the store! Home canned meat turns incredibly delicious, and for its preparation we will not need an autoclave. We will do the stew in the oven.
Preparation:
For the stew at home, we need 6 kg of meat. I usually take 3 kg of pulp, 2 kilogram and 1 kg of ham cuts. When such proportions get the perfect ratio of meat and fat. If you just lean meat, then take another and separate the fat.
The meat cut into pieces (rather large, about 5-6 cm), add 6 tablespoons of salt and black pepper - to taste. All the mix.
Now sterilize jars. I obtained from a given amount of 12S tushenki 0.5 liter. If this is a lot for you, then simply reduce the proportion.
At the bottom of each jar put a bay leaf, one would be sufficient, 4-5 peas of black and allspice decompose meat banks. Top, always place the fattest pieces.
Now, close the jar, but not too tightly. We expose them to the pan, on which pre-poured kilogram of salt. It is very important! Banks must be exactly on the salt, but not on a baking sheet. Otherwise, during the preparation of the banks may crack.
We put our canned meat in the oven at 200 degrees. The oven does not heat up pre!!! We put in cold.
Once in the banks and the liquid will begin to boil, diminish the temperature to 140-150 degrees and simmer 4-6 hours. After turning off the oven, subject banks there for 10-15 minutes.
We take out the stew out of the oven, but be careful! Now, a tight-fitting lid, expose the jars on a towel and covers them with a blanket. We reserve so for a day or overnight, then remove in the refrigerator.
This stew will be stored for about a year. Bon Appetit.