Chat Workshop Topics

I am hoping to start DIY workshops here, and have Q&A on these topics (below)

If this is popular enough I will spin it out into its own category.

Long term storage of meats require some kind of curing process. The most commonly known form of curing meat is making Jerky, curing Ham, and bacon, and smoking fish.

Here are some links to get us started learning how to cure and preserve our own meats:

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This one is from end times report, and seems accurate, but oddly incomplete. It does brush on the basics though.

http://www.endtimesreport.com/smokehouse.html
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Now this is a great step by step how to cure Ham, this method will work for bacon as well, you can add maple syrup after the initial cure, during the equalization period to give it a maple cured flavor.

http://nchfp.uga.edu/how/cure_smoke/virginia_ham.pdf

since this is pdf format you can save it to your PC and or print it.
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more general curing info
http://www.wedlinydomowe.com/sausage-making/curing
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I think I would like to schedule a chat workshop on preserving meats for May 5th, that is a Saturday.

Can anyone post some info on canning meats? I know it used to be done, but haven't had time to research this.

I haven't canned any meat, except in sauces, but I do have some info on it. I'll try to post some info here later tonight or tomorrow on it.

Thanks Sonshine,

Here's some links on canning meat. Just a note of caution, you can not use a water bath canner to can meat due to the low acidity. The only safe way to can meat is using a pressure canner. This also includes canning sauces that have meat in them, such as spaghetti sauce, or soups with meat.

http://www.motherearthnews.com/Real-Food/1983-09-01/Canning-Meat.aspx

Here's a good link from Presto, who makes a wonderful pressure canner.

http://www.gopresto.com/recipes/canning/meat.php

Canned meat can last for several years when it has been properly prepared and stored, giving it a longer shelf life than frozen meat. You don't have to worry about it getting freezer burned, however, it can change the texture of the meat, so you may want to try just a few jars to start with to make sure you are happy with the results. Of course, in the event of loss of power you will know your meat will stay good if it's canned.

WE have canned lots of venison. Some directions say to cook the meat first but we never have. We just cut it up into about one inch squares and pack it into jars, add a teaspoon of salt and pressure can it at 20 lbs pressure for 45 minutes (I think). It always worked good for us.
Some people put a garlic clove in it too and I think that would be good too.

EXCELLENT LINKS!! Thank you!

According to the second link that is acceptable Rohn, thanks for your input.

Yes, people do cold pack their meats quite often. My grandmother use to can pork tenderloin medalions in gravy. I don't remember ever having any, but my mom says it was really good.

my father-in-law talks about home made canned sausage patties and how good they were.

I can red meat (moose-beef-goat) and Fish (salmon, halibut, clams (once). It is scary and there is alot of waiting because you are looking at 90mins of being close and observant of the cooker gauges.

It really is alot longer than non meat items and if you are used to quick in and out of the kitchen and fill up your counter top with jars in one day it will be a big change. Hint Get your hands on a second cooker and a hot plate and stager the start time keep two timers.
Now for left over after a big meal Wow with out even trying in a few month of canning left over and you have FAST FOOD. I can and just a few years ago I WAS scared to death--sure that I was going to kill my family. I asked for a lady at the church who canned to walk me thur it in my own (psudo kitchen--I wanted to make use what I had of a kitchen was enough of a kitchen --it was)
Having a canning buddy really made the difference for me.

Many thanks to amybyrd21 (admin) for posting this link, which should be useful to those who have limited space. Oven smoked bacon!!

http://www.chow.com/recipes/30156-oven-smoked-bacon Oven smoked Bacon

I checked and the time on canning venison is 90 minutes of pressure canning not 45 as I previously posted. It has been a few years since we have caned any and my memory is short.

Rohn, I think most meat is 90 minutes. Thanks.