Recipes from the Past
- 5 lbs seal meat , 1” cubed
- 10 slices salt pork, 1½” L x ¼ “ thick
- Salt & pepper
- Garlic powder (optional)
Season and rub seal meat with salt & pepper and set-aside (use ½ tsp salt on meat for each pint jar or 1 tsp salt on meat for each quart or directly place salt on top of meat).
Place a slice of salt pork at the bottom of each jar. Fill and tightly pack meat into jars up to top of bottle’s shoulder (there should be ½ “ space from the mouth to the shoulder of the jar. Place another slice of salt pork on top meat.
Wipe mouth of jars with a damp cloth. Place lids on jars and gently tighten (do not use force to tighten). Carefully place jars in stock-pot (ensure water is 1” above jars and boiling). Cook for 4 hours.
Remove jars from stock-pot and set-aside to cool. As they are cooling you will hear the lids “pop” (the jars become vacuum sealed). Check each jar lid by pressing down in the middle to ensure that the lids are sealed. You will feel and see movement of the lids if they are not sealed.
Store in a cool place or refrigerator. Bottled Seal Meat can be stored up to 12 months or longer.
According to my Mom, this recipe was passed down to her by her mother when she was a very young girl; with two exceptions, in the early years my grandma Angela Kerfont (now deceased 1919-1991) used barm instead of active yeast and lard (there was no shortening). The recipe holds true today as it was decades ago. The recipe below is made with active yeast and shortening. I was very impressed with the outcome. The bread was soft with a light crust and absolutely delicious (notice the traditional 3 bun style loaves).
- 11 cups water (lukewarm)
- 4 tbsp sugar
- 2 pks yeast
- 7 lbs all-purpose flour
- ¼ cup shortening
- 2 tbsp salt
- Butter (for brushing)
Dissolve sugar in 3 cups of lukewarm water and add yeast. Cover and let stand for 10-12 minutes or until yeast foams.
In a large mixing pan, add flour and make a well in centre. Add shortening, salt and dissolved yeast. Mix mixture utilizing remaining water forming a soft firm dough (add extra flour if necessary).
Place dough on a lightly floured surface and knead for approx 10-12 minutes. Cover with bread-cloth and let rise for 1 hr or until dough doubles in size.
Punch down dough and let rest for 15 minutes. Scale dough into loaf size pieces (three pieces per pan). Shape dough and place into well-greased bread pans. Let dough proof until it almost doubles in size. Bake at 350F for approx 1 hour. Remove from oven and brush tops with butter before cooling.
beauty – expression used to refer to something done extremely well