Polish Homemade Luncheon Meat with Paprika

A smooth Polish-style luncheon meat studded with fresh red pepper, seasoned with marjoram and sweet and hot paprika and set firm in the ham maker.

⏱️ Prep: 20 min🍳 Cook: 90 min

Ingredients

600 g		pork ham (or pork shoulder)
2 pcs		red pepper
4 tsp	20 ml	pork gelatin (Prymat)
1 tbsp	15 ml	dried marjoram
1 tbsp	15 ml	Prymat fine-grained curing salt (nitrite salt)
1 tsp	5 ml	ground black pepper
1 tsp	5 ml	sweet ground paprika
0.5 tsp	2.5 ml	ground hot pepper
150 ml		cold water

Cut the meat into smaller pieces and grind it in a meat grinder using a medium or fine plate. Dice the red peppers.
Add all the spices, the gelatin, the curing salt, the red pepper and the cold water to the meat. Knead thoroughly for 10 minutes — this is a very important stage, so don't shorten the time.
Line the ham maker with a foil bag and pack in the meat in batches, carefully kneading each layer to drive out the air. Twist the end of the bag tightly, press it down with the spring and close the ham maker. Refrigerate for 12–24 hours.
Stand the ham maker in a tall pot and pour in water until it reaches about 2 cm above the meat level. Place a thermometer in the pot and heat on the highest setting. When the water reaches 80–85 °C, lower the heat and poach the meat for 1.5 hours, maintaining 85 °C throughout.
Carefully lift the ham maker out of the water and let it cool completely, then refrigerate for 24–48 hours. Open the ham maker and turn out the luncheon meat; if it is hard to release, briefly dip the base of the ham maker in warm water. Enjoy!

Notes: you can use pork shoulder; use the curing salt according to the instructions on the package.