I would definitely pressure can this to long term storage.. Low acid foods including meat are to be pressured cook for long term canning. Definitely going to make and appreciate the recipe. Thanks so much.
It is important to add ice, as the cutting will heat the meat up. But it is important to keep the meat below 8C to prevent a change of the protein. Short, you do not want to cook it already while you are mixing it.
Hi and thanks for the video! I 'm eating Bierschinken quite often but never knew how it's made. Is it possible to conserve it in that way? How long would a jar be eatable?
Hi, thanks for your question. Yes you can preserve it for about 6 month I think. If you add some Pink or curing salt (careful with this) it might be even longer.
I would definitely pressure can this to long term storage.. Low acid foods including meat are to be pressured cook for long term canning. Definitely going to make and appreciate the recipe. Thanks so much.
That looks good !! Thanks for all your videos. This is the one I'll try first.
EyeH8ppl let me know how it went
Why ice? what effect ice have in making this? My grandmother always bring this to family dinner and its always so good.
It is important to add ice, as the cutting will heat the meat up. But it is important to keep the meat below 8C to prevent a change of the protein. Short, you do not want to cook it already while you are mixing it.
@@germancooking2761 Ah this makes sense, thank you for a quick reply!
Hi and thanks for the video! I 'm eating Bierschinken quite often but never knew how it's made. Is it possible to conserve it in that way? How long would a jar be eatable?
Hi, thanks for your question. Yes you can preserve it for about 6 month I think. If you add some Pink or curing salt (careful with this) it might be even longer.
Low acid foods should always be pressure cooked. Unless you eating it immediately. Salt wards off bacteria growth too.