Step 1

Cut the meat into 1-inch pieces. Mix the salt with Cure #Place the meat in a bowl, sprinkle with the kosher salt and cure #1 mix, and mix well. Cover and refrigerate for 24-48 hours.

Step 2

Take the meat out of the fridge, sprinkle with the pepper, nutmeg, sugar and caraway, and mix well. (See note 1)

Step 3

Separate lean meat pieces from fattier pieces. Grind the fatty pieces through a 3/8" (10 mm) plate, add the lean pieces back, add the ice water, and mix well.

Step 4

Before proceeding, review the detailed guide on how to can meat.

Step 5

Pack the meat (not very tightly) into 16-oz mason jars, leaving 1/2" headspace.

Step 6

Wipe the rims, place the lids on top and screw on the bands finger-tight.

Step 7

Process at 250F (15 PSI) in a pressure canner for 70 minutes (see note 2).

Step 8

Remove the canner from heat and let it depressurize naturally.

Step 9

Using a jar lifter, carefully remove the jars and place them on a towel or a cooling rack to cool down to room temperature for about 12 hours.

Step 10

Remove the bands. Wipe the jars with a damp towel or paper towels. Test the seals.

Step 11

Store in a cool, dark, and dry place for up to 2-3 years. The most optimal storage temperature is about 35F-59F (2C-15C).