Barriehie found some early pics for you. They are before I understood meat extraction. I get much more solid results now.
Pork, apricot and pine nut before slicing.
Pork and apricot no pinenuts.
Beef and Pickled Jalapeño pepper. This is the one where I learned wet ingredients do not slice easily so dry all additional ingredients.
Corned beef and cornichons, the meat was good the cornichons were superfluous.
I should also mention a high fat content in the meat is extremely beneficial, up to 20% Too little and it does not give a good mouth feel (you need mayo in your sarnie to make up for it) see bottom pic for example of lower fat content meat.
Small amounts of water can be added.
I found these additional notes from when I started off, they are of course specific to my equipment and environment but with your background I’m sure you’re already calculating all of these things!
It takes approx one hour to chop, mix and pack all the ingredients for 3 tins.
If you start using hot water it takes approx 1 1/2 hours to hit 65 degrees internal temp.
If you use cold water to cool the tins faster and change the water often it takes 2 hrs to drop to 30 degrees but that's September when the cold water isn't that cold.
It’s not something to start late in the day.
They say they hold 1.5kg each but it's more like 1.3kg
It is infinitely easier to de-mould if you grease or use cake release in the tins before cooking.
Fridge the cooked ones overnight and run hot water over the outer tin to slide the plug out.
Dogs love the jelly.
