I will quote Stanley Marianski and I highly recommend reading his book Home Canning Meat, Poultry, Fish and Vegetables. Wrong! Even if you write in all capital letters. I opened the last jar from an older batch that I had made about 2 years prior and the meat tasted just like it was canned a month before. They say that canned goods start to lose their taste qualities after a year but I am not noticing it with my canned meat. We also add it to soups when pressed for time, or make sandwiches with it when you need to whip up a meal in minutes. My daughter likes to make it more interesting by sauteing some onions, garlic and mushrooms then adding the meat to heat it up, and only then mixing it with the carbs. Just cook some rice, buckwheat, quinoa, spaghetti and mix the meat in. For me it's canned and cured pork )Īnd the convenience of it is unmatched. We have a farmer nearby selling excellent pork at really good wholesale prices but only if you buy a whole or half a hog. Without refrigeration!!! 🙂 How cool is that? This is a great way to take advantage of bulk pork prices and not worry about freezer space too. The meat is ridiculously good and you can store it for years. My grandpa used to make canned meat all the time but I only started a few years ago and love it. Hi Annie, thank you for the kind words and I am happy that I could help you discover something new.
#MEAT ARTISAN HOW TO#
If you are new to meat canning, please read my guide on how to can meat before attempting this recipe. Those include using a pressure canner, keeping the meat cold, using clean utensils, processing at the right pressure/temperature and for sufficient time, among other things. Cured meat will keep its freshness longer.Ĭanning meat is fairly straightforward but you must follow some basic rules to ensure that your canned meat will be safe to eat. Canned meat will store well for up to 3 years, but its taste will begin to deteriorate after about 1 year depending on how you store it. I find that cured meat keeps its taste qualities for longer.
Cure #1 also serves as a barrier against potential harmful bacteria. It's not necessary but the curing salt adds the desirable pink color to the meat and enhances its flavor. I normally don't as my family, especially the kids, isn't big on gelatinous texture.īefore canning, I cure the meat for 48 hours. Some people add a couple of teaspoons of gelatin per jar to make the juices gelatinize. This way you get an almost perfect cylinder of meat that you can then slice and use on sandwiches. Unlike the canned pork, in this recipe, I grind fattier meat and mix it with chunks of lean meat. This one is a huge hit and most of the pork meat that we preserve comes in the form of this canned luncheon meat. I experimented with many seasonings but none came even close to this one. The slightly sweet and savory flavor profile of the kabanos sausage works exceptionally well for luncheon meat. I adapted the seasonings for this luncheon meat from the kabanos sausage recipe. This canned luncheon meat is a variation of my canned pork.
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