Herb and Spice Mix for Meat Canning 30g BROWIN

The Herb and Spice Blend for Canned Meat allows you to easily prepare delicious, aromatic canned meat, while preserving its taste and nutritional value.

This blend is a specially selected composition of spices and herbs that enhances the best qualities of meat prepared in a jar.

Key Features:

• Authentic Taste: The ideal combination of spices and herbs gives the meat a deep, traditional, and pleasantly peppery flavor, complemented by marjoram, garlic, and onion.

• 100% Natural Composition: The blend contains no salt, sugar, preservatives, or monosodium glutamate. Your preserved meat is pure and healthy!

• Wide Application: Perfectly suited for pork, beef, lamb, and game meat prepared in a jar. Also ideal as a tasty sandwich spread.

• Sufficient Quantity: One 30 g package is enough for seasoning up to 2 kg of meat!

Ingredients:

• Spices: Black pepper, nutmeg, allspice, granulated garlic, dried onion

• Herbs: Marjoram.

NB! The product may contain mustard, celery, soy, sesame, gluten, and nuts.

Simple Canned Meat Recipe (for 2 kg of meat)

Required Ingredients:

• Meat: 2 kg (e.g., pork, beef, or a mix thereof)

• Cold water: approximately 200 ml

• Salt: 30 g (or according to your preference)

• Herb and Spice Blend for Canned Meat: 1 pack (30 g)

• Glass jars

Preparation:

• Prepare the meat: Cut the meat into pieces (about 3–5 cm). Chop the fatty parts finely and the lean parts coarsely. Grind the beef most finely and process it with cold water into a creamy mass that binds the ingredients.

• Season: Mix all the meat masses together, add salt, cold water, and the Herb and Spice Blend. Knead the mass carefully. Place it in the refrigerator for 24 hours.

• Jarring: Sterilize the jars and fill them with the meat mixture up to the thread. Seal the lids tightly.

Pasteurization (Twice):

• Place the jars in a pot of warm water (the water should be higher than the meat in the jar) and pasteurize (poach) for 1 hour on the first day from the start of boiling (the water should not boil, temperature 80–90 °C).

• On the second day, repeat the pasteurization, boiling for 40 minutes.