Autoclave meat pate
Rich in complete meat protein, cream fat and choline from egg yolks, so a small serving feels satisfying. Nutmeg, thyme and ginger add warm spice without sugar, flour or starch.
This autoclave meat pate is rich, smooth and firmly keto-friendly. It uses semi-fat meat, egg yolks and heavy cream, with no flour, starch or sugar. A small amount of allulose only balances the flavor.
Cut the meat into small pieces, mix it with nitrite salt, regular salt and allulose, cover and refrigerate for 3 days at 2-4 °C. This gives the meat time to cure evenly and helps it keep a pleasant color after cooking.
Saute the onion until soft without browning it heavily. Grind the cured meat through a fine plate, then process it in a cutter or powerful blender with the onion, nutmeg, ginger and thyme until the mixture is very smooth and sticky.
Add the yolks and cold heavy cream, then blend again until even. Pack the pate into clean jars, filling them no higher than the shoulders, close with suitable lids and place in the autoclave according to your model instructions.
In a water autoclave, cook at 115 °C for about 45 minutes after the working temperature is reached. In a steam autoclave, use 115 °C for about 100 minutes. Open the appliance only after pressure and temperature have dropped safely.
The pate can be eaten after chilling, but the flavor becomes deeper after 2-4 weeks. Store the jars according to your autoclave manual; if you use the oven water-bath alternative, keep the jars refrigerated and use within one month.
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