Meat spread Archive

Pork Cretons

Posted 18/03/2012 By Francois

Pork Cretons

Production: 8 – 1/2 pint  Jars
Preparation: 15 Minutes
Cooking: 3 Hours
Canning (pressure canner): 60 Minutes of processing under  11 lbs of pressure

The cretons are a delicious spread made of ground pork, onions and of spices (similar to the French rillettes). Very popular on toasted bread at breakfast but also to garnish crackers, or for a small lunch at noon on slices of fresh bread.

Inexpensive and easy to prepare and always popular on the table, this spread is ideal for a first experience.

There are a multitude of recipes you can easily find on the Internet or in traditional cookbooks from Quebec. Feel free to experiment and adjust the selection and quantities of spices to produce the cretons that you will call yours.

A few months ago, we introduced you to our 8 peppers and duck fat cretons. This time it’s a basic recipe made with simple ingredients easy to find in any grocery stores.

Note: The cretons are easily preserved one week in the refrigerator or freezer for few months (but preferably when they are vacuum packed). You can also pour them into sterilized jars and process (under pressure because it is meat) to keep them up to a year in the pantry.

Pork Cretons

Pork Cretons steps 1  Pork Cretons steps 2  Pork Cretons steps 3  Pork Cretons steps 4

Ingredients:
Minced Pork – [2 lbs.]  (908 g.)
Minced Onions – [2 cups]  (500 ml.)
Milk – [1 cup]  (250 ml.)
Water – [1 cup]  (250 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Salt – [1 teaspoon]  (5 ml.)
Allspice – [1 1/2 teaspoon]  (8 ml.)
Garlic cloves – [3]
Breadcrumbs – [1 cup]  (250 ml.)

Steps:
1- Minced finely the onion to produce 2 cups (500 ml.) of product.
2- In a large pot, combine pork, onions, milk, water and spices.
3- Warm under medium heat, stirring regularly.
4- Minced finely the garlic and add it to preparation.
5- Simmer 3 hours over low heat. stirring occasionally.
6- Remove from the heat.
7- Add the breadcrumbs and stir until a uniform mixture.
8- Pour into mold or in sterilized jars.
9- Keep in a cold storage or process the jars for preserving at room temperature.

– – – Home Canning process – – –

60 Minutes of pressure canning under 11 lbs of pressure

Pork Cretons à la JeBouffe

Posted 14/07/2011 By Francois

Pork Cretons à la JeBouffe
JeBouffe Favorite

A JeBouffe favorite

Production: 8 – 250ml. Jars
Preparation: 15 Minutes
Rest time: 0 Minute
Cooking: 3 Hours
Canning (pressure canning): 60 Minutes

Inspired by a familly recipe.
This recipe is very easy to make and produces great and tasty cretons with a little twist thanks to the superb blend of 8 peppers from “Épices de Crue“.

Canning, under pressure since it is a preparation of meat, produces a tasty product but much darker in color than the traditional untreated version.

Pork Cretons à la JeBouffe

Ingrédients:
Minced Pork – [2 lbs.]  (908 g.)
Onions – [2 cups]  (500 ml.)
Milk – [1 cup]  (250 ml.)
Water – [1 cup]  (250 ml.)
8 peppers mix – [3 teaspoons]  (15 ml.)
Salt – [2 teaspoons]  (10 ml.)
Allspice – [ 1/2 teaspoon]  (3 ml.)
Garlic cloves – [3]
Duck fat – [1 cup]  (250 ml.)
Breadcrumbs – [1 cup]  (250 ml.)

Steps:
1- Minced finely the onion to produce 2 cups of product.
2- In a large pot, combine pork, onions, milk, duck fat and allspice.
3- Warm under medium heat, stirring regularly.
4- Grind the mixture of peppers and add to the pot.
5- Minced finely the garlic and add it to preparation.
6- Simmer 3 hours over low heat. stirring occasionally.
7- Remove from the heat.
8- Add the breadcrumbs and stir until a uniform mixture.
9- Pour into sterilized jars.

 

– – – Home Canning tips for this recipe – – –

pressure canner for home canningYou must use the “Pressure” canning method for this recipe

Process the jars for 60 minutes under 11 pounds of pressure