Recently, I canned a bunch of ground beef. Good way to get stuff out of the freezer and into a shelf-stable situation.
Now, I’ve been reading and hearing a good bit about canning brisket, and in particular making it into corned beef via the canning process. People have been raving about how good it is, so I decided to give it a try. I also opted to do a jar of “smoked” brisket, as I had also heard good things about it.
I got a whole brisket from the restaurant supply store, and started removing the fat as you can see above. Again, fat can be a problem when canning because it can prevent a good seal.
I got good seals and put away a bit. I used the “smoked” brisket as my test jar, and sadly wasn’t that impressed. Thinking it should have had more liquid smoke, but didn’t think much of the texture or taste. Hoping the brisket and the jars I did as corned beef (corning spices added to the jars) taste better. Even if not, have a start on something good I think. Little more low and slow cooking should do the trick in terms of texture.
Think if I do brisket again I will just go with flats instead of a whole brisket. Made for some nice rendering, but seem to get more meat with the flats.
Meantime, I’ve got more food put away for the new dining reality. With luck, plan to get a good bit more tucked away in the next few weeks. As I have noted before, it’s not just going carnivore because of lightning strike issues, it’s all the stuff that goes with it. Most commercially canned products have things in them I’m not supposed to eat. Given how things are going, plan to stay strict as it is paying off. So, I see more canning in my future.
Getting hit by lightning is not fun! It is thanks to your gifts and prayers that I am still going. If you would like to help me with seminary courses, pilgrimages, and more, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. There is also the Amazon Wish List in the Bard’s Jar. Thank you.