Meat Patties and Beans
9 ingredients · 14 steps · from 1930s Survival Kitchen
Ingredients
- about 5 lb pork belly
- dry rub (salt, dried vegetables, cornmeal, sugar, turmeric)
- beans
- onion
- garlic
- about 3 Tbsp per pound of meat semolina
- olive oil
- 1 tsp per jar vinegar
- dried bone broth
Steps
- Remove the skin from the pork belly and cut into roughly 2-inch chunks.
- Rub the homemade dry rub into every surface of the meat.
- Wrap meat in parchment paper and refrigerate for 2 hours.
- Soak beans in water for 24 hours (minimum 2).
- Blend onion and garlic into a smooth paste and spread thinly on parchment.
- Dry the onion-garlic sheet and the meat in the oven at 170°F with the door cracked for 4-6 hours.
- Process the dried meat into a coarse grind.
- Mix meat with the crumbled dried onion-garlic sheet and about 3 Tbsp semolina per pound, kneading 2 minutes.
- Form patties using a jar lid as a mold.
- Sear patties in olive oil over high heat 1.5-2 minutes per side.
- Layer beans and patties in jars (beans on top and bottom).
- Add 1 tsp vinegar and a piece of dried bone broth to each jar.
- Fill jars with hot water leaving head space, and put lids on loosely fingertight.
- Bake the jars in the oven at 250°F for 3 hours.
Recipe extracted by Foodle from “WHEN SHELVES GO EMPTY: This Meat Patties & Beans Jar will feed your family. 5-YEAR SHELF LIFE!” by 1930s Survival Kitchen. Quantities follow the video and may be approximate — watch the original for technique.
