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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