As another Lame Cherry exclusive in matter anti matter.
Today in preparation, we canned 10 pints of meat.
I do not consider pork to be a meat product. Dislike it.
So the Lord was good again in there was a surprise expensive loin of beef, which we acquired and I mixed some pieces with this pork product loin.
The recipe is simple.
1 inch cubes, with the fat trimmed off.
1 tsp canning salt per jar
1/8th tsp coarse black pepper.
I had some beef only jars, but in the pork I added a 1/4 tsp of beef boulliion concentrate to make mock beef.
You can find the instructions online, but after 10 minutes of steam, you lock the canner down for 75 minutes at 15 pounds per square inch of pressure.
I got 10 pints with this. Prefer large mouths as they are easier to get at and empty.
My Presto knock off needs to have the pressure gauge tapped as it is sticky. Is a quirk, of one of my many canners. It holds 8 pints or quarts, hence an 8 quart canner.
The other two went into a Presto cooker, a 4 quart which will only hold 4 pints. Can not remember if I ever picked up a shorty canner for only pints. Oh well, have a host of other ones in the premier is from Oklahoma in one of the first things I ever bought on Ebay and my smug ass brother never said a word about shipping being high, but the guy never charged that much. Brother had a way of being a prick that way to fuck people over.
Anyway, I would rather can beef, deer or elk, and have canned them. I wanted only salt and pepper this time, as I have used mustard seed which gives a sour flavor, rosemary and bay leaf to add things to the meat flavor which is nice. This was just for a beef gravy thing to stretch 4 to 6 meal from a pint, which is 40 to 60 meals, an that comes in handy with the lights out.
One more thing, do not throw away the pork fat, as that can be carefully rendered down to lard.
Heading it down the road.
Nuff Said
agtG
