Jellied in banks

Jellied in banks

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  1. Pork shoulder 1 kg
  2. Salt 1 teaspoon (no slide)
  3. Coarse salt 1/2 tablespoon
  4. 2 cloves of garlic
  5. Bay leaf 3 pieces
  6. Allspice 9 peas
  7. Black pepper 6 peas
  8. Colored pepper 3 teaspoons
  9. Powdered gelatin (optional) 1.5 teaspoons
  10. Salo 3 tablespoons
  11. Water optional
  • Main Ingredients


Cans, board, plate, pan, foil


Step 1: prepare the meat.

Rinse the meat, dry and cut into small cubes. Salt and pepper the meat (use ground pepper, then add the peas in jars). Mix well (knead for several minutes), cover with foil and put in the refrigerator.

Remove the meat the next day and mix it thoroughly again for several minutes. And again send for a day in the refrigerator. Do not forget to cover with foil.
The next day, before laying the meat in cans, let it stand at room temperature for 2-3 hours. Then mix the meat with gelatin and garlic crushed in a crush.

Step 2: prepare jellied meat in jars.

Fill the jars with 3/4 meat. Add bay leaves and peas. Lay the meat tight so that air bubbles are not lost between the pieces. Pour water so that it barely covers the meat, and in each jar add a tablespoon of bacon.
Put the cans in a pan on a towel, fill the pan with water (up to 3/4 cans) and put everything on fire. Cook for 2 hours over low heat.
After a couple of hours, turn off the heat and leave the banks to cool right in the pan, and when they cool, put them in the refrigerator.
The next day, boil them again in a pan with water for 2 hours and then cool in water.
After the second cooking, as soon as the meat has cooled, you can eat, but it is best to close it with sterile, dry roofs and leave in the refrigerator until the broth is completely thickened (preferably at least 2 weeks).

Step 3: serve jellied meat in jars.

Jellied meat in jars is very meaty and aromatic!

Serve it necessarily with bread.
Enjoy your meal!

Recipe Tips:

- The ingredients are indicated for 3 cans, with a capacity of 0.5 liters.