perserving meat
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Old 10-25-2011, 06:45 PM   #1
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Default perserving meat

i have been doin reserch on perserving meat but i cant find what kind of salt to use? to perserve it you just pack it in salt or smoke it correct?

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Old 10-25-2011, 07:15 PM   #2
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My great grandmother used to can meat . Sure seems pretty gross but I remember it lasting a long long time

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Old 10-25-2011, 07:19 PM   #3
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I can it, using Kosher Salt.

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Old 10-25-2011, 08:53 PM   #4
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Smoking wont do it unless you can remove all the fat and make jerky. If there is any fat, it will turn rancid. Commercial jerky uses preservatives.

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Old 10-25-2011, 11:45 PM   #5
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It does look kinda bad when home canned....but so does Pink Salmon and I LOVE that right out of the can!!!

I need to do some. Been saying I was going to, just haven't got around to it...

Jimmy

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Old 10-26-2011, 01:41 AM   #6
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Didn't the Indians(and settlers) just dry it?

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Old 10-26-2011, 02:00 AM   #7
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Meat can be canned (pressure canner please- botulism is not good) or frozen. It is not just "packing in salt"- and smoking has to be done right.

Non iodized (kosher) salt is best. Yes, LEAN meat can be thin sliced, dried under heat. Called jerky.

Good topic to do some reading on.

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Old 10-26-2011, 02:47 AM   #8
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I'm sure you will persevere.

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Old 10-26-2011, 02:52 AM   #9
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Quote:
Originally Posted by Jimmy View Post
It does look kinda bad when home canned....but so does Pink Salmon and I LOVE that right out of the can!!!

I need to do some. Been saying I was going to, just haven't got around to it...

Jimmy

Try canning Corned Beef. Better appearance, better taste!!

I do roast beef - I brown it with seasonings first then cut into pieces that will fit in the canning jar

Corned Beef - Just cut into pieces and follow the instructions for canning meat

Tuna - I do not pre-cook tuna, just cut the loins into pieces that fit the jars, add boiling water and salt then pressure can

Salmon - As with Tuna above.

Always pressure can and use new lids. The chances of sealing failure are reduced with new lids.
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Old 10-26-2011, 03:44 AM   #10
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Make some jerky out of it. Easy to store and tastes pretty good.

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