Canning pork recipe - delicious and versatile

Name: Canning pork recipe - delicious and versatile
Ingredients: 50% pork belly (500 g); 50% pork shoulder (500 g); 15.5 g Salt; 2.5 g Cure #1; 3 g Cutter Phosphate; 2.5 g black pepper; Spice variant #1: 4 g marjoram, 1 g mace, 1 g allspice, 0.5 g ginger powder; Spice variant #2: 4 g fennel seeds, 3 g paprika, 3 g sugar, 2 g coriander, 1.5 g oregano, 0.5 g nutmeg, 25 g dry white wine; Spice variant #3: 1.5 g thyme, 1 g rosemary, 1 g allspice, 1 g mace, 0.75 g juniper berry, 0.5 g clove, 0.5 g bay leaf; Optional aspic broth for infusion: 300ml water, 3.5 g Salt, 2.5 g Cure #1, Aspic powder Bloom 240 depending on the desired strength 30 – 40g /1liter

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Today I'm going to show you how to make delicious canning pork. It's simple and super quick to make. The canned pork tastes heavenly on a bread or a bun.

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Ingredients

50% pork belly (500 g)
50% pork shoulder (500 g)
15.5 g Salt
2.5 g Cure #1
3 g Cutter Phosphate
2.5 g black pepper
Spice variant #1: 4 g marjoram, 1 g mace, 1 g allspice, 0.5 g ginger powder
Spice variant #2: 4 g fennel seeds, 3 g paprika, 3 g sugar, 2 g coriander, 1.5 g oregano, 0.5 g nutmeg, 25 g dry white wine
Spice variant #3: 1.5 g thyme, 1 g rosemary, 1 g allspice, 1 g mace, 0.75 g juniper berry, 0.5 g clove, 0.5 g bay leaf
Optional aspic broth for infusion: 300ml water, 3.5 g Salt, 2.5 g Cure #1, Aspic powder Bloom 240 depending on the desired strength 30 – 40g /1liter