Canned meat products

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Canned Meats - Basic Methods

Last post by ssorllih « Wed Jul 31, 2013 19:35
Replies: 14
by Seminole » Fri May 21, 2010 05:01

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There are two basic methods of canning:

1. The well known traditional boiling water method. At sea level, water always boils in the open container at 212 F (100 C). This method is ideally suited for acidic foods as Clostridium Botulinum bacteria will not develop into toxins under such conditions....

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When canning meat there are some choices that we should consider. Some jars are larger in the body of the jar than at the top. I once packed turkey drums into a regular mouth quart jar and had a terrible time getting them out. The jar makers produce jars with straight sides in sizes from quarter...

14 Replies

21530 Views

Last post by ssorllih
Wed Jul 31, 2013 19:35
Food Preservation Methods

Last post by ssorllih « Wed Jul 31, 2013 15:21
Replies: 1
by Chuckwagon » Wed Jul 31, 2013 12:57

First post

7/31/13 Update:
Food Preservation Methods by Stan Marianski (A New Website - A New Book) - Click on the following link:
(Don't miss the many subfiles. For example, Sauerkraut has 10 subfiles.)
Can Sealers:
___________________________

My goodness! Does Stan Marianski ever sleep? :shock: With...

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I have been looking at this new site and Stanley has certainly done his home work carefully and well.
Any person that can read and follow instruction would be able to succeed with their first canning effort with this book at hand.
If you give books as gifts I would recommend this very highly.

1 Replies

4483 Views

Last post by ssorllih
Wed Jul 31, 2013 15:21
Lots of liquid loss when canning spreadable ham

Last post by Butterbean « Tue Oct 20, 2020 00:33
Replies: 14
by wasuky » Mon Oct 12, 2020 16:57

First post

I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker.

This is the result:

97f3c6e3-39a1-4ed6-ab3a-e98d304ce457.jpg
a911b505-4c84-49fd-bb96-c7247583cf7a.jpg

The recipe:

1kg Pork meat - 70/30
15gr Salt
5gr Sugar
3gr Curing salt...

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Your canner looks similar to mine but mine sits on a burner and you add water to the canner itself. Could you do that with yours? The reason I ask is I think water inside the canner itself helps to stabilize the temperature and often times its the instability in the heat that causes vacuuming. I...

14 Replies

1719 Views

Last post by Butterbean
Tue Oct 20, 2020 00:33
Canned meat by StefanS

Last post by bolepa « Wed Apr 29, 2020 15:36
Replies: 25
by StefanS » Mon Jun 12, 2017 19:23
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2
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One of meats prepared in my home is canned meat in glass jars. (I'm not using metal tin cans simply because do not have roller to close them). In Europe ( specifically in Poland ) it is one of basic method to preserve food. There are many recipes, different ways and a many, many different product...

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Stefan, thanks a lot for the clarification! I appreciated that.
25 Replies

13537 Views

Last post by bolepa
Wed Apr 29, 2020 15:36
Canning with Tin Cans

Last post by DaveOmak « Tue Jul 18, 2017 05:00
Replies: 4
by mkosho » Thu Nov 03, 2016 17:55

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Hi, I'm a neewby here and hope I'm posting this in the right place, what I would like to know is what is the lifting pressure applied between the tin can and the cap by the can lifter just before forming the two stage :shock: rolled seals. I would appreciate an answer to this question, thanks in...

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Are you asking about the spring pressure applied to the base that holds the bottom part of the can ??
If so, my tin can seamer recommends compressing a specific measurement... like a 1/4 or something... It's been awhile since I have used it... Spacers are inserted until a certain gap has been...

4 Replies

4625 Views

Last post by DaveOmak
Tue Jul 18, 2017 05:00
Canned Venison

Last post by fatboyz « Tue Nov 22, 2016 15:06
Replies: 7
by Butterbean » Mon Nov 21, 2016 01:37

First post

Was processing venison today and thought it would be nice to have some pre-cooked venison on hand that I could add to noodles, rice, eggs or whatever. Never done this before but I was hungry so I let my taste buds direct the seasonings and it came out pretty good.

First of all, dice up venison in...

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This is the one I have. Works excellent for what I've done so far. Most fish canners up Island were using this model with Large Salmon cans which are 1 pound.

7 Replies

6438 Views

Last post by fatboyz
Tue Nov 22, 2016 15:06
Looking for an explanation

Last post by Devo « Sat Dec 13, 2014 05:05
Replies: 4
by Butterbean » Fri Dec 12, 2014 16:51

First post

Friend was canning some corned beef and had asked me for some recipes and advice and she had done a lot of reading on her own and found on Morton's website they say not to use Tenderquick in canning.

She gave me the link (attached) so I could get the context of why but they offer no explanation of...

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I agree, the way it is written you should not use TQ in place for canning salt. They are just making sure nobody will make the mistake of using it for canning salt.
Dam that would be nasty

4 Replies

10970 Views

Last post by Devo
Sat Dec 13, 2014 05:05
Canning fully cooked smoked meat safely

Last post by angelwannaB « Mon Dec 08, 2014 01:46
Replies: 9
by angelwannaB » Sun Dec 07, 2014 19:14

First post

after losing $100's of meat & other items in my freezer I hardly have the heart to store my smoked meats in the freezer. I have searched gov sites & other sources on this subject coming up with no info except on youtube. Pocono Prepper posted a video of canning smoked brisket, I have a full size...

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thx everyone, yes I have Kutus & Marinski bros books...appreciate your help

9 Replies

8233 Views

Last post by angelwannaB
Mon Dec 08, 2014 01:46
Canned hams

Last post by Gulyás « Sat Nov 15, 2014 17:44
Replies: 1
by ssorllih » Sat Nov 15, 2014 16:32

First post

When I was much younger we could buy canned Polish Ham that had to be kept refrigerated. I have canned a lot of meat in a pressure canner and that is shelf stable but over cooked. I read a report on Nitrites and food (meat) and it is often used to inhibit C. Botulinum in canned meats that are...

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Looking very nice/beautiful/appetizing Ross. A1.

1 Replies

3744 Views

Last post by Gulyás
Sat Nov 15, 2014 17:44
Making stock

Last post by Cabonaia « Wed Sep 18, 2013 14:51
Replies: 9
by ssorllih » Fri Sep 13, 2013 18:42

First post

When my sister announced that she and her husband were coming for a brief visit she asked if I would like some meat, liver and bones from her food freezer. The quick answer was, Yes!!
She brought all of the shanks from a dairy steer they had butchered this past winter, plus several pounds of liver...

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When I made my first head cheese a couple weeks ago, the left over broth was about the tastiest I have ever had. A nice surprise. I had used very common ingredients - onion, bay leaf, carrots, celery, black peppercorns, and salt. I've got access to free pig heads, so am going to do this again....

9 Replies

13331 Views

Last post by Cabonaia
Wed Sep 18, 2013 14:51
Deviled Turkey

Last post by adlena « Thu Jul 25, 2013 07:01
Replies: 9
by IdaKraut » Sun Mar 24, 2013 22:04

First post

I had some frozen turkey left over from Christmas and inspired by the deviled ham thread decided to try making deviled turkey spread. I referenced Underwood's White Meat Chicken Spread to give me some insight on what spices to use. Here's what I came up with:

Turkey Spread

2 turkey legs and 2...

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its so yummy, thanks for sharing

9 Replies

13411 Views

Last post by adlena
Thu Jul 25, 2013 07:01
Deviled Ham

Last post by huckelberry « Thu May 16, 2013 16:51
Replies: 9
by Chuckwagon » Tue Aug 31, 2010 06:43

First post

Hi Sausage Makers!
This board has been pretty quiet lately. Hope everyone had a nice summer. Does anyone know how to make Deviled Ham? I'm not even sure if Poland has the product. It is a grainy, fatty ham, cooked in the can, and spreadable on bread or crackers. Its a little like a pate' but more...

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Hey Big Guy, you could add me to that list. If you ever find a ham press.

9 Replies

14547 Views

Last post by huckelberry
Thu May 16, 2013 16:51
Seasoned canned chicken

Last post by ssorllih « Sat Oct 20, 2012 17:06
Replies: 2
by ssorllih » Tue Sep 11, 2012 15:18

First post

Last week I boned and cut into fist size pieces a couple of chickens. I weighed out 2.25 pounds each in three portions and seasoned them as I would for fresh sausage. Medium hot Italian, Breakfast, and Polish. I packed them into zipper bags and refrigerated them for a several days. Yesterday I...

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You can cook this as a stew on top of the stove. Just add cut up vegatables and seasonings and a half litre of chicken stock.

2 Replies

5910 Views

Last post by ssorllih
Sat Oct 20, 2012 17:06
[CAN] Big Guy's "Splam" in a can

Last post by huckelberry « Sun Oct 14, 2012 20:40
Replies: 23
by Big Guy » Thu Sep 01, 2011 20:47
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First post

I thought I'd try to make some Splam. It turned out real good, taste right on, just a few voids in the meat. Definatly a do again.

Semi frozen pork butt chunks ready to grind

First grind

spices thrown ready to mix

Second grind

ready for a fridge nap to meld the spices

stuffing...

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Thanks BG that's kinda what I was thinking and I'll bet it tastes really good. Now if I can ever get off this barge to go home and do some hunting I'll be good. :smile:
23 Replies

21689 Views

Last post by huckelberry
Sun Oct 14, 2012 20:40
Polish canned hams

Last post by Chuckwagon « Tue Nov 01, 2011 06:59
Replies: 5
by ssorllih » Mon Oct 31, 2011 22:03

First post

At dinner last night we were discussing food and food quality and I said about this forum and its origins and the strict control that was in place during the years when Poland was exporting canned hams. They were always refrigerated and our guest remarked that as she recalled they were very good....

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Thank you Maxell! It's very nice of you to do this.
To our members: for those of you who do not know who Maxell is... please allow me to introduce Miroslaw Gebarowski, the author of Polish Sausages and founder of Szkola Domowego Masarsiwa - the school of domestic meat processing - the first of...

5 Replies

7625 Views

Last post by Chuckwagon
Tue Nov 01, 2011 06:59

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