Community > Butchering, Cooking, Recipes
Canned meat question
slavenoid:
Waxy sensation is from stearic acid in the fat. The other connective tissues when disolved is often described as a velvet smooth texture.
finnman:
--- Quote from: RC on November 16, 2024, 07:17:49 AM ---Looks good, Finnman. Are you wet packing that or browning that before canning? Using any other type of seasoning besides salt?
--- End quote ---
No. We do not brown or add water. We only add some kosher salt. This leaves the product tasty yet completely ready to modify into whatever you’re needing it to be.
For example the canned Pork can be used for a gravy, over rice or potatoes, in a burrito or enchilada. Just season it accordingly.
HarboritE:
Well my wife filled her deer tag, so I set aside about 12 lbs of meat for canning. We have plenty more if we fall in love with it but what I set aside was mostly stuff I would usually turn into pepperoni. I’m going to try some with only salt, and some with taco seasoning. Thank you for all of the replies . I will be giving it a shot this weekend :IBCOOL:
HarboritE:
One more question. If I was to can some bear , would I follow the same recipe for canned red meat or would it require longer cook time ? I have some bear i would like to try at the same time.
Bullkllr:
--- Quote from: HarboritE on November 29, 2024, 12:33:36 AM ---One more question. If I was to can some bear , would I follow the same recipe for canned red meat or would it require longer cook time ? I have some bear i would like to try at the same time.
--- End quote ---
Pretty much every direction I've ever found has all red meat the same on processing time. The standard is 75 minutes for pints/90 min for quarts for any whether it's beef, deer, elk, bear, etc. That process will kill any organisms in any meat. If you follow all instructions with care regarding prep, getting to pressure, keeping pressure and depressuring you should have no problem.
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