REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Canning & Food Storage => Topic started by: Farmer Jon on November 21, 2015, 11:45:08 AM
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Decided to can some beef today. I'm almost out from last time. I do this 2 or three times a year. All meats Pork, beef, and deer are done the same way. Chicken is a little bit different.
First think to do is let the roast thaw a little bit. Half frozen is easiest to cut.
I pull out several roast when i go to bed and put them in the sink to thaw. They are abut perfect in the morning.
Cut into cubes 1/2 inch or so.
Then pack into jars with an inch of head space and put in a pressure canner.
A pressure canner is different from a pressure cooker. You can cook in a canner but you cant can in a cooker.
At my elevation I process quarts for 90 minutes at 10lbs pressure pints at75 minutes at the same pressure.
Pictures will come as the day goes on.
I am trying something new today I am saving the bones and will be making beef stock.
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While cutting this up the boys and I decided we needed some jerky so I cut one up as thin as I could.
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Some pics
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Seasoned with this rub. Just sprinkled some in the jar. Along with a clove of garlic.
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nice knife, I have the 3 piece set and they work pretty good.
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Interesting!
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You can't do that on a glass top stove!
Oh yea wanna bet?
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Sorry I'm doing this on my tablet and the pics are coming out all sideways.
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I should have made two different threads but anyway here is the beginning of the stock. The recipe I have said to bake the bones at 425 for 3 hours. I thought that was a bit excessive bit did it anway. Now I have to slow cook them in a stock pot for another 3 hours. I guess we will see how it comes out. These are the bones from the roast I cut up to can. They look pretty well done I have a feeling my stock will flop. Don't know until I try.
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A little fun waiting for it to process
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You, Sam, Mikey...all this snow
I must be in a southern state, in the 40's outside, no snow!
And I'm fine with all of that!
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I've done a fair bit of moose in the past. With the wild game I add pork fat to it as well.
I'm loving the snow Don, just wish that the ice had formed better on the lake.
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Here is the finished product. I forgot to say earlier that you do not add any water or any kind of broth. The liquid in the jars is the juice from the meat it's self.
Sammconn is right. With wild game you do need to add some fat because it's so lean.
When I cut up the beef or pork what ever I'm doing its in most of the big chunks of fat off but I leave some. When this cools there should be a nice white layer of fat on top if I did it right.
The beef stock flopped try again next time.
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Dumb question:
Is the beef cooked?
Seems like it should be, but the coloration of the pic suggests it's still raw.
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You, Sam, Mikey...all this snow
I must be in a southern state, in the 40's outside, no snow!
And I'm fine with all of that!
My boys love the snow. Can't keep them inside on days like this. Its a beautiful 28 degrees. I even sat on the deck and had a beer after the atv sled rides.
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In the first pic it is raw. In the last pic of them on the towel it is cooked fresh out of the canner.
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End result. 10 roast = 12 quarts and 8 pints.
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Opened a can for breakfast this is all the natural juice from the meat. NO water or broth of any kind added.