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Canning Meat

Contains saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Canning Meat

Ingredients

Directions

  1. Do not expose meat to air; prepare it cold after killing.

  2. Remove all bone, gristle, and inferior pieces; cut into thin pieces.

  3. In a Mason jar, add a little salt, pepper, and a dash of saltpetre at the bottom.

  4. Layer meat in the jar, sprinkling seasoning between layers, pressing down firmly.

  5. Fill the jar to within an inch of the top and use more seasoning on the top layer.

  6. Fill the jar with heated lard until it runs smoothly.

  7. Cover with a paper bag and store in a cool, dark place.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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