Homemade meat preserve that will last a whole year

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Homemade meat preserve that will last a whole year recept

Name: Homemade meat preserve that will last a whole year
Prep time: 240 min
Cook time: 240 min
Total time: 240 min
Yield: 11
Ingredients: 5.5 kg pork shoulder (boneless); 8–10 cloves of garlic (to taste); 3 tablespoons coarse salt (or to taste); 2 tablespoons freshly ground black pepper; 1 tablespoon ground cumin; 100 ml homemade meat broth per jar

Easy to prepare
11 portions
240 minutes

Jan, 19. 12. 2025

Print recipe

You can easily prepare this traditional meat preserve at home from a few basic ingredients. Thanks to long sterilization in a water bath it will keep for up to 12 months and is ideal for trips, the pantry, or a quick dinner.

For 11 portions

Ingredients

5.5 kg pork shoulder (boneless)
8–10 cloves of garlic (to taste)
3 tablespoons coarse salt (or to taste)
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin

Optional:

100 ml homemade meat broth per jar

Preparation procedure

Preparing the meat and marinating Cut the meat into cubes about 3 cm in size. In a bowl, mix them with salt, pepper, cumin, and crushed garlic. Let rest in the refrigerator for 24 hours to allow the flavors to meld.
Sterilizing the jars Thoroughly wash the jars (500 ml) and lids and sterilize by boiling or in an oven at 100 °C.
Filling the jars Fill each jar with meat up to the rim. If you want an extra juicy preserve, add 100 ml of broth to the jar. Seal tightly with the lid (without tightening the ring).
Sterilization cooking Place the jars in a large pot on a pad (towel). Pour water to two-thirds the height of the jars. Cook over low heat for 180 minutes. This ensures the lids seal well.
Cooling and storage Carefully remove the finished jars, let them stand upside down for 10 minutes, then store in a cool, dark place. After completely cooling, store for up to 12 months.

Number of servings

11 jars = 11 servings (1 serving = 1 jar of sauce with meat)

Total preparation time

Preparation and marinating: 60 min + 24 h resting
Sterilization cooking: 180 min

Total active: 4 h (plus 24 h resting)

Conclusion

Homemade meat preserve prepared by this traditional method is a natural source of hearty flavor without any preservatives. Thanks to resting and slow sterilization, the meat gains tenderness and aroma that will convince you it’s worth taking the time to make this home stock every year.