Thursday, March 5, 2009

Canned Meat

My grandfather still gets a kick out of telling the story about the first time my husband ever tried canned meat...specifically canned pork. Now in my family, you wolf down as much of this yummy goodness as you can before the others get to it. Then you might think about taking a breath or side dishes. Well, he didn't think he would like it and decided to eat everything else, but the meat until there was no choice. After his first bite, he was sorry that there was not any more let. Sorry honey, you snooze you loose.

Canned Pork
~ Pressure Canner
~ Pork Shoulder, cut into cubes. Save the extra fat to add to the top
~ water - 1 TBS in bottom
~ salt - 1 tsp on top
~ Quart canning jars, wide mouth works easiest

Pack into jar, leaving 1 inch of head space. Cook at 12-15 lbs of pressure for 70 minutes (or if you have a cookbook that came with your pressure canner, use that)

Canned Beef
~ Pressure Canner
~ Best cut of heavily marbled meat, cut into cubes. Save extra fat.
~ salt - 1 tsp on top
~ Quart canning jars

Pack into jars, leaving 1 inch head space. Cook at 11 lbs of pressure for 90 min.

A note here. My grandmother in MI just goes to her butcher and tells him she wants beef for canning, so she is not 100% sure of the cut of meat. I can tell you that we didn't use one with enough marbling or didn't add enough fat because the meat is a little dry.

Anyway, the reason for this post is that the meat is dry and I want to use it up, but trying to find a recipe to mask the dryness. Tonight I made it into tacos and a sub for ground meat. It was pretty good. I used my own seasoning blend since I now have all the spices back in the house.

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