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10-25-2011, 06:45 PM
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#1
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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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10-25-2011, 07:15 PM
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#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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10-25-2011, 07:19 PM
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#3
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Location: Florence, Oregon
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I can it, using Kosher Salt.
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10-25-2011, 08:53 PM
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#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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10-25-2011, 11:45 PM
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#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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10-26-2011, 01:41 AM
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#6
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Didn't the Indians(and settlers) just dry it?
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10-26-2011, 02:00 AM
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#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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10-26-2011, 02:47 AM
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#8
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Location: Bandera,Texas
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I'm sure you will persevere.
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10-26-2011, 02:52 AM
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#9
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Location: Florence, Oregon
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Quote:
Originally Posted by Jimmy
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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Last edited by dunerunner; 10-26-2011 at 02:59 AM.
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10-26-2011, 03:44 AM
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#10
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Make some jerky out of it. Easy to store and tastes pretty good.
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