Zrobiłem Konserwę z Podgardla... Efekt Przeszedł Moje Oczekiwania!

Can you make a canned pork jowl that tastes better than most store-bought luncheon meats? Today we're putting it to the test! 🛒 Products from the video 👉 https://sklep.jelux.pl 🎁 Discount code: CEZARY10 Tyrolean Luncheon Meat Seasoning - Can Sealer - Cans - Seasonings - can be found in the JELUX store I prepared Tyrolean Luncheon Meat in a can, sterilized in an autoclave at 121°C. The result? A soft, spreadable canned meat with a distinct aroma of garlic, marjoram, and juniper, perfect with fresh bread and pickled cucumbers. This is another episode for all lovers of: • homemade canned meats, • traditional products, • recipes from the Polish People's Republic, • sterilized canned meats, • cold cuts without unnecessary additives. 📌 Leave a comment: Have you ever eaten canned pork jowl? 👍 Give it a thumbs up and subscribe to the channel if you enjoy homemade products, sausages, preserves, and old-school butcher shop recipes. Ingredients: Skinned pork jowl - 1000 g Additions: • Curing salt 15 g • Non-iodized salt 5.0 g Total salt 20 g/kg. Spices per 1 kg batch: • Ground black pepper - 3.0 g • Granulated garlic - 4.0 g • Marjoram - 2.0 g • Ground juniper - 1.5 g • Ground allspice - 0.4 g • Sugar - 1.0 g • Gelatin 180-220 Bloom - 5.0 g