When Shelves GO Empty: This Meat Patties & Beans Jar will feed your family. 5-year Shelf Life

Ingredients

• 5 lb Pork Belly (skin removed, cut into 2‑inch chunks)
• 2 tbsp Salt (part of dry rub)
• 1/4 cup Dried Carrot (ground into rub)
• 1/4 cup Dried Parsnip (ground into rub)
• 1/4 cup Dried Onion (ground into rub; also used for onion‑garlic sheet)
• 1/4 cup Dried Parsley (ground into rub)
• 1/4 cup Dried Leek (ground into rub)
• 2 tbsp Cornmeal (part of dry rub)
• 1 tsp Granulated Sugar (touch of sweetness in rub)
• 1/2 tsp Turmeric Powder (gives golden color to fat)
• 2 large Onion (thinly sliced and dried to make onion‑garlic sheet)
• 4 cloves Garlic Cloves (peeled and blended with dried onion)
• 15 tbsp Semolina (3 tbsp per pound of meat, acts as binder)
• 2 cup Dry White Beans (soaked 24‑48 hrs, then drained)
• 2 tbsp Olive Oil (for high‑heat searing)
• 1 tsp White Vinegar (per jar, balances pH)
• 1 piece Dried Bone Broth Cube (per jar, adds collagen and flavor)
• Enough to fill jars Water (hot water for final braise)

Instructions

1. Trim and Cube Pork Belly

   Remove the skin from the pork belly, then cut the meat into roughly 2‑inch cubes.

   Time: PT15M

2. Prepare Dry Rub

   Combine salt, dried carrot, dried parsnip, dried onion, dried parsley, dried leek, cornmeal, sugar and turmeric in a bowl; mix well.

   Time: PT10M

3. Rub Meat with Spice Mix

   Massage the dry rub into every surface of each pork cube until fully coated.

   Time: PT10M

4. Cure in Refrigerator

   Wrap the seasoned meat pieces in parchment paper and place them in the refrigerator for two hours.

   Time: PT2H

5. Soak Beans

   Rinse the dry beans and soak them in water for at least 24 hours, up to 48 hours.

   Time: PT24H

6. Make Dried Onion‑Garlic Sheet

   Thinly slice the onions, spread on a baking sheet, and dry in a low oven (150°F) until crisp. Blend the dried onion with peeled garlic cloves into a completely smooth paste.

   Time: PT2H

   Temperature: 150°F

7. Spread Paste and Dry

   Spread the onion‑garlic paste thinly and evenly on parchment paper, then place in a 170°F oven with the door slightly cracked for about five hours, until fully dried.

   Time: PT5H

   Temperature: 170°F

8. Coarsely Grind Cured Meat

   Process the cured pork cubes in a blender or food processor just until a coarse grind is achieved; avoid turning it into a paste.

   Time: PT5M

9. Combine Meat, Dried Sheet, and Semolina

   Crumble the dried onion‑garlic sheet into the meat, add semolina (3 tbsp per pound of meat), and mix with clean hands for two full minutes until the mixture feels sticky and cohesive.

   Time: PT2M

10. Form Patties

    Using a clean jar lid as a mold, roll the meat mixture into a ball, press it into the lid, flatten, then pop out a uniform patty. Repeat for all patties.

    Time: PT5M

11. Sear Patties

    Heat olive oil in a skillet over high heat (≈400°F) and sear each patty 1½‑2 minutes per side, creating a deep brown crust. Do not flip repeatedly.

    Time: PT10M

    Temperature: 400°F

12. Assemble Jars

    In each sterilized jar, layer soaked beans, a seared patty, more beans, another patty, then add 1 tsp vinegar and one dried bone broth cube. Fill with hot water, leaving about ½‑inch headspace.

    Time: PT15M

13. Initial Sealing and Oven Braise

    Place lids on jars loosely (finger‑tight), then bake in a 250°F oven for three hours. The low, slow braise cooks the patties and sterilizes the jar.

    Time: PT3H

    Temperature: 250°F

14. Cool and Final Seal

    Remove jars from the oven, let them cool completely (about 30 minutes), then tighten lids fully. Store in a cool, dark place.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Belly: Pork shoulder (will be leaner, adjust fat)
• Instead of Salt: Kosher salt
• Instead of Dried Carrot: Dehydrated carrot flakes
• Instead of Dried Parsnip: Dried carrot
• Instead of Dried Onion: Onion powder
• Instead of Dried Parsley: Dried thyme
• Instead of Dried Leek: Dried onion
• Instead of Cornmeal: Polenta
• Instead of Granulated Sugar: Honey (use less)
• Instead of Turmeric Powder: Paprika (for color only)
• Instead of Onion: Dehydrated onion flakes
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Semolina: Fine cornmeal
• Instead of Dry White Beans: Cannellini beans, Great Northern beans
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of White Vinegar: Apple cider vinegar
• Instead of Dried Bone Broth Cube: Powdered beef broth

Equipment Needed

• Sharp Knife
• Cutting Board
• Parchment Paper
• Large Bowl
• Blender or Food Processor (optional)
• Mixing Bowl
• Mason Jars with Lids
• Oven
• Baking Sheet
• Skillet or Frying Pan
• Tongs
• Measuring Spoons

Critical Steps — Do Not Skip

• Curing the pork in the refrigerator for two hours
• Drying the onion‑garlic paste to a uniform thin layer
• Searing the patties to develop a Maillard crust
• Baking the assembled jars at 250°F for three hours
• Ensuring proper loose sealing before the braise and final tight seal after cooling

Chef Tips from the Video

• Use pork belly with visible marbling; the fat is essential for long‑term texture.
• Keep the meat cold while grinding to prevent the fat from melting and becoming a paste.
• Crack the oven door slightly during the low‑heat drying step to allow moisture to escape.
• Sear patties in a pre‑heated pan; a cold pan results in a soggy crust.

Troubleshooting

Storage

Refrigerator: Not needed after proper sealing; store at room temperature.

Freezer: Not recommended; the jar may crack under expansion.

Room temperature: Store in a cool, dark pantry; each jar remains safe for up to 5 years.

Make-Ahead Tips

• Prepare and cure the pork a day ahead; keep wrapped in parchment in the fridge.
• Dry the onion‑garlic sheet and store it in an airtight container for up to a week.
• Soak beans in bulk and keep them refrigerated; drain before jar assembly.

Frequently Asked Questions