Autoclave tourist breakfast meat

This autoclave tourist breakfast meat is a grain-free, sugar-free and starch-free jarred meat preparation. The texture is close to a firm chopped canned meat: part of the meat stays in pieces, while the rest becomes an emulsion that binds the mixture.

Cut the meat and mix it with nitrite salt, allulose, dried garlic, ginger, coriander and cayenne. Phosphate helps retain moisture and gives a firmer texture, but you can omit it if you do not use it. Cover the meat and refrigerate for 3 days at 2-4 °C.

Grind half of the meat coarsely. Process the other half in a cutter or blender with cold water until sticky and emulsified. Combine both parts and mix well so the meat pieces are evenly distributed.

Pack the mixture into clean jars, filling them no higher than the shoulders. Close with suitable lids and place in the autoclave according to your model instructions. Make sure the jars stand firmly and are covered with water if your water autoclave requires it.

In a water autoclave, cook at 115 °C for about 50 minutes after the working temperature is reached. In a steam autoclave, use 115 °C for about 105 minutes. Do not open the appliance until pressure and temperature have dropped safely.

After chilling, store the jars according to your autoclave manual. The flavor improves after 2-4 weeks. If you make a similar preparation without an autoclave, keep it refrigerated and treat it as a perishable food.