in a round can.

There are youtube vids about it but I'm looking for people I trust (like you guys) to give actual input.

inside the can.

the can is as large as a peeled tomatos can, 28 oounces. Not small like vienna sausages, tomato paste, or even a soup can.

btw, vienna sausages have gotten a lot smaller than they used to be.

I have 2 24 ounce cans right now.

what did you make with it?

I used it as a meat in a spaghetti sauce. I browned it first in a skillet, drained the grease, and then added it to a large pot of tomato-based sauce. Then I hard-simmered the sauce for over two hours.

It came out well-enough. It did not make anyone sick, and that was my principal concern.

-Laelth

nt

I think it makes them tastier and juicier. But I've never used canned ground pork; only the supermarket kind.



That was a nice gift from your friend, by the way.

I gotta start wearing my glasses when looking at numbers though. I mistakenly say 28 oz. It's 24.

going to make a batch of burgers with the beef/pork mix Again, thank you. and all of you for replying.

I was in an apartment complex which had an in-house food bank once a month. Someone donated a bunch of generic cans of pork - white label, black writing. I suspected it was perhaps a government program, or possible donated by the local Mormons.

When I opened the can, the smell was so bad I had to immediately take it outside to the garbage. I heard from other neighbors who had the same experience. I did taste it - not too bad if mixed into something. But the smell was truly bad.

Few people took the cans and I never saw them donated again.

a little sage, tarragon, garlic & onion powder is about all it takes, Dozens of directions on google.