Meats and Sausages
Lamb with Beans
Materials | Metric | US |
---|---|---|
muttong | 640 g | 22.57 oz |
white beans, dry | 260 g | 9.17 oz |
pork lard | 10 g | 0.35 oz |
pork bones for making stock | 200 g | 7 oz |
Ingredients for 1 kg (2.2 lb) of materials | ||
salt | 13 g | 2-1/2 tsp |
pepper | 0.5 g | 1/4 tsp |
garlic | 3.0 g | 1 clove |
paprika | 1.5 g | 2 tsp |
vinegar | 18 ml | 1 Tbsp |
wheat flour | 30 g |
Instructions
- Soak beans for 12 hours in water. Stir. Dry beans must gain 85% in weight (use scale). If more weight gain is needed soak beans longer.
- Cut mutton into 1 inch (25 mm) pieces. Mix with salt, pepper and garlic.
- Place pork bones in pot, cover with 600 ml (20 oz) water and boil for 4 hours. Strain the stock.
- Making the roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown. Add 160 ml (2/3 cup) of pork stock (leftover liquid from boiling bones) and mix together. Add vinegar and mix.
- Mix diced meats, ground skins, diced onion, spices and the roux together.
- a. Pack about 160 g meat (5.64 oz) and cover with roux-stock liquid. Add about 200 g (7.05 oz) beans into pint jars. Fill with hot boiling stock leaving 1 inch headspace.
b. Pack about 100 g of meat (3.52 oz) and cover with roux-stock liquid. Add about 120 g (4.23 oz) of beans. Fill with hot boiling stock leaving 1 inch headspace. - Remove air bubbles, adjust lids and process at once at 250° F, 121° C:
1/2 Pint jars - 50 min
Pint jars - 60 min