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Export 4 ingredients for grocery delivery
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).
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