11/15/10, 12:46 PM
Join Date: Mar 2006
Location: Michigan's Thumb
Well, I've not tried this, but here is a recipe from one of my canning books.
1 soup bone
1 lb. lean beef
1 lb. pork
1 onion, cut in quarters
3 cloves garlic
3 tsp salt
Cover above ingredients with water and cook until meat is tender. Put meat through food chopper using finest blade. Also grind with the meat 2 fresh cloves garlic and 1 large onion. To the ground meat mixture add the following:
4 T chili powder
1 tsp salt
1/2 cup fat fron 1/4 lb. rendered suet
2 cups broth in which meat was cooked
1/4 tsp cayenne
2 T flour
Cook all together until thick. It is then ready to spread on the meal which has been prepared as follows:
4 1/2 c. meal
1 T salt
1/2 c fat from 1/4 lb. rendered suet
2 tsp chili powder
4 1/2 c broth or hot water
Mix all together until smooth and of the consistency to spread. Cut vegetable parchment paper into 6 x 3 inch strips and scald it-have pieces damp but not wet. Spread meal mixture 1/4" thick on paper. Allow enough space at each end and one side of paper to turn these over. Through the center of the dough spread about 2 tsp of the meat mixture. Roll up,folding sides and ends of paper. Into a clean pint jar place 1 tablespoon hot water. Pack tamales into pint jar. To prevent difficulty in packing last tamale in jar, place between 2 knives and slip into center of pack. Place cap on jars and process 60 minutes at 10 lbs. pressure.
The recipe doesn't specify a wide-mouth jar, but that would seem logical. It doesn't say how many this makes, either.
Last edited by suitcase_sally; 11/15/10 at 12:49 PM.