Preserved Meat
Ingredients
Directions
Prepare
Prepare a tin by ensuring it is clean and ready for use.
Select a piece of raw meat and fat, and place them in the tin.
Fill the tin completely, then solder the cover on, leaving a small hole for air and steam to escape.
Cook and preserve
Heat a bath containing a solution of chloride of calcium to about 212°F (100°C).
Connect the tin to a vacuum chamber and allow steam to escape until the meat is cooked thoroughly.
Continue cooking the meat at a high temperature until fully preserved.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raw meat
- The main food being preserved; heat cooks its proteins until they set and firm.
- Fat
- Adds richness and moisture to the meat as it cooks inside the tin.
The step that matters
Continue cooking until fully preserved. Heat must reach and hold a high enough temperature for long enough to destroy microorganisms and inactivate enzymes. Stopping early can leave survivors that spoil the sealed contents.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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