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Old January 7, 2013, 06:11 AM   #7
Sure Shot Mc Gee
Senior Member
Join Date: January 2, 2012
Location: Minnesota
Posts: 3,201
Do it every year here.
(old school recipe>) Some like their canned meat with a small amount of tallow left on the un-trimmed meat to create a grease barrier in the top of a cooked jar. Most folks scoop out that tallow barrier with a spoon before eating. Adding prior to their packing only canning salt, onion, a small clove of garlic to the jar or perhaps a bullion cube also. (Can be strong tasting)

I don't care for strong tasting canned meat myself.
I prefer using meat well trimmed of all tallow or very little of it canned if possible. A store bought liquid beef broth recipe. No salt is required in this recipe when using pre-salted liquid broth. If necessary you can substitute the pre-salted beef or chicken broth with un-salted beef & chicken broths. (For those who need little or no salt in their diets.) There's very little noticeable difference in taste between the two different broths. (Salted & un-salted.)

Quick note about Broth. I use W/Ms Great Value brand. Expensive name brands don't add to the taste. After all broth is just >broth._

Lots of fresh coarse chopped yellow or white onions and dried garlic (Tones or McCormick brand dried garlic) some course ground black pepper sprinkled on the meat and that's it. I like to think of this recipe as being one of those K.I.S.S recipe's.

Start by cubing your meat and adding coarsely chopped onion, (lots of onion) a good sprinkle of garlic, and a nice course ground peppering is all that's required. All mixed together in a large bowl.
Fry your meat mixture just enough as to see it start producing its own liquid in the pan. I'm in complete control of high heat cooking. So do fry your meat in a heat range your comfortable in using. While frying. You'll notice a changing of the meats redness to a gray/tan look. Which is what your wanting to see. (perfect.) > Remove the pot or frying pan off the heat. No browning is wanted or required.

Start packing your jars with a nice hand full of raw onions if wanting (or not is OK.) Loosely pack your jar to it's neck with the mixture of pre-cooked meat and a little of its juices found in the frying pan. If you've fried your meat correctly you should be able to compress it in your PINT canning jar down to its half way filled mark. (Meat behaves much like a sponge when cooked just a short time.) I use a soup ladle for the purpose of jar compressing.

Tip: If meat is under cooked. Its hard to compress.
If its over cooked is hard to compress also.

Immediately add your chosen broth right from its carton or can to your jar after you've compressed its contents. Stop adding broth when it reaches 1" below the jars mouth. Cover jar semi-tightly and put in the cold pressure cooker. Quarts and pints are pretty much done the same exact way. (But quarts require meat compression down to its 3/4 full mark then the broth is added.)

I do pints myself as there is just the wife and I here. So its easier for us to go thru a jar in one sitting.

Remember to use the pressure cookers instructions concerning canned meats.
Time spent in the cooker is important. And all pressure cookers are indeed dangerous. Just be carefull. Especially with small kids in the area.

Tip: >Don't forget to smear or lightly coat the pressure cookers lid seal with cooking oil first before its heating.

So many uses for canned meat in the kitchen. Stew, Hot beef sandwich & mashed taters or rice. Venison French Dip Sandwich, and the list goes on and on. Do use the broth from the jar. Remember you trimmed your meat before canning so there's very little grease in the jars liquid. Venison jar broth.: Excellent for gravy or straight up as a dip for your sandwich. Ooo!! so good. > Bon App├ętit .

Last edited by Sure Shot Mc Gee; January 8, 2013 at 10:53 AM. Reason: tweaking
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