Jellied meat calculator
Accurate calculation of meat and water for perfect jelly
to get a breakdown of ingredients
Jellied calculator (jelly)
🥩 How to calculate products for jellied meat without mistakes
The main secret of the perfect jellied meat (jelly) is the correct proportion of meat, gelling parts (legs, shanks) and water. If you pour too much water, it will not harden; if you add too little, it will be too hard.
How to use the calculator
- Number of guests: Enter the number of people. We believe that one person eats one standard bowl.
- Serving size: Select volume of your containers. Usually this is 300-400 ml.
- Meat type:
- Classic: Pork feet (for jelly) + Beef (for taste).
- Beef: More dietary, but requires long cooking of fetlock joints.
- Poultry: A light version of chicken or turkey (feet and wings are used).
Cook's Memo: How long to cook jellied meat?
Cooking time depends on the selected meat. The calculator will tell you the exact time, but be guided by these numbers:
Pork
5-6 hours
Beef
7-9 hours
Chicken
3-4 hours
Frequently asked questions (FAQ)
🔹 How much water pour?
Classic proportion: water should cover the tightly packed meat by about 2-3 fingers (3-5 cm). During the cooking process, it is strictly forbidden to add water, otherwise the jellied meat will not harden.
🔹 When to salt the broth?
You need to add salt at the very end of cooking (30-40 minutes before turning off). The broth should taste a little too salty, as the salt becomes weaker after it hardens.
🔹 Do I need to add gelatin?
If you use enough of the "right" parts (pig's feet, ears, beef tails or fetlocks), gelatin is not needed. Our calculator calculates the weight of these particular parts for natural hardening.