Canned meat by StefanS

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Butterbean
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Post by Butterbean » Mon Jun 26, 2017 23:17

Those look really good. I do some canning and I'll often take venison and can it to have on hand later. It pretty good and comes in handy.

What I do is cut the meat up like stew meat.

I then weigh it. Once weighed I'll add:

1.0% Salt
0.25% Cure 1 - you can omit this but I like the color it gives plus it adds to the life once opened
0.2% Black Pepper
0.2% Garlic Powder
0.2% Onion Powder

Process

Mix the salts and spices together and mix well with the cubed venison and let rest in refrigerator while you are preparing your jars. It might be better to let it rest overnight but I don't.

Once jars are sterilized, add 1/2 tsp of beef bouillon to each sterilized pint jar then stuff the meat into the jars as tightly as possible and remove as many air pockets as possible and leave one inch of head space. No need to add any liquids because it will generate its on liquid during processing and this liquid is a wonderful for gravy or cooking.
Clean jar rims well and place warm tops on them and process in pressure cooker at 10 psi for 75 minutes. 90 minutes if you are using quarts. It is important to let the canner cool on its own so let the pressure decrease by itself. When finished these are shelf stable for however long they last on the shelf.

Image

This is but one recipe. If you take your knowledge of sausage making and apply it to canning you can make all sorts of things.
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StefanS
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Post by StefanS » Tue Jun 27, 2017 01:10

redzed wrote:We recently made a huge pot of Hungarian goulash
I would like to see recipe.. I'm goulash lover ..
I do some canning and I'll often take venison and can it to have on hand later.
BB -it is very nice, tasty, simple recipe.
If you take your knowledge of sausage making and apply it to canning you can make all sorts of things.

plus knowledge of operating pressure canner and canning principles ...
When finished these are shelf stable for however long they last on the shelf.
if in jars - not in daylight...
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Post by StefanS » Thu Mar 29, 2018 00:49

During free time at end of February I've made a cleaning of my freezers and refrigerators. There were some frozen packages with pork trimmings (off hams, shoulders, pork loins). Decided to make some pork in jars.
One of recipe - Ligawa's recipe for "Tuszonka" with small modifications. Second one - "Pork in juice".
For me and family and friends - outstanding (28 made - at this moment only 8 left) - some photos -
Preparation -
Image
- after pasteurization- at 15 Lb - 85 min (time started be counted at 121*C)
Image
- next day - cooled down to 10*C
Image
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Post by Butterbean » Thu Mar 29, 2018 02:06

That looks great. With fatty meat do you ever have problems with getting a proper seal? I've never canned fatty meat but I've read some things where they imply that you need to watch the fat but it looks like you aren't having any problems. Just curious. Lots of difference between reading and doing.
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redzed
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Re: Canned meat by StefanS

Post by redzed » Fri Mar 30, 2018 14:25

Stefan that canned meat looks great! Something rhat has been on my to do list for a long time. Just have to find some time. :shock:
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