MEAT JELLY?! Yep — today we’re making Pihtije (PTA), a traditional Serbian meat jelly that’s basically a collagen-rich carnivore dream: slow-simmered meat + broth that sets into a savory, sliceable, insanely satisfying “grab-and-go” snack/meal prep. I learned this one from my mother-in-law, and I’m walking you through it step-by-step so you can nail the texture, the set, and the flavor.
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More things to try to make on a weekend! Thanks for posting these, I’m still working on the fried chicken.
This one seems quite involved! I don’t even own a stock pot so big
