Homemade lunchmeat
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Lunchmeat was first produced in World War II by the English army as a canned food for soldiers, at that time it was made only from pork trimmings. In the last century, it became a very popular canned food in Czechoslovakia for trips, but also for processing at home. It was fried or breaded, made into soups, goulash and other dishes. It was equally tasty just like that, sliced on fresh bread. Even today, it can be bought. But try making your own lunchmeat, cooked in a ham oven for quick consumption.
Ingredients:
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Procedure:
Recommendation:
The lunchmeat mixture can also be filled into jars (2cm below the rim) and cooked similarly for 2 hours and again for 1 hour the next day, it will last longer sterilised this way.
Packaged homemade lunchmeat in a triple wrap with mashed potatoes is a treat. However, it is equally great just as it is, served on fresh bread with onions and a well-chilled beer.
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Text and photo: D. Marounek