Best 2 Raw Pack Beef Recipes
**Raw Pack Beef: A Comprehensive Guide to Preservation and Flavorful Recipes**
Raw pack beef is a traditional method of preserving meat that involves packing raw beef in airtight containers with salt, sugar, and spices. This technique not only extends the shelf life of the beef but also infuses it with a distinctive savory and tangy flavor. Discover the art of raw pack beef preservation and indulge in a collection of mouthwatering recipes that showcase this culinary gem. From classic corned beef and pastrami to unique and flavorful variations like garlic herb beef and maple bourbon beef, this comprehensive guide offers a culinary adventure that celebrates the delectable flavors of raw pack beef.
CANNING BEEF
Canning beef in a pressure canner is an easy way to preserve meat without taking up freezer space, and it's perfect for emergency preparedness or busy weeknight meals.
Provided by Ashley Adamant
Time 2h
Number Of Ingredients 2
Steps:
- Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
- Brown all meat, whether it's ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
- While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.
- Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
- Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
- Wipe rims and seal with 2 part canning lids to finger tight.
- Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.
- After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.
- Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.
- After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.
- Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.
RAW PACK BEEF
The neighbor lady would start canning when they bought a beef and did not have enough freezer space. Her beef and noodles had to be the best in the county.
Provided by Charlotte J
Categories Meat
Time 1h35m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Select meat suited for a roast.
- Trim and wipe with a damp cloth.
- Cut into pieces.
- Pack loosely to within 1 inch of top of jar.
- Add 1 teaspoon salt to each quart jar if desired.
- DO NOT ADD LIQUID.
- Put on cap, screwing band FIRMLY TIGHT.
- Process: using 10 pounds pressure.
- Pints for 75 minutes.
- Quarts for 90 minutes.
Tips:
- Choosing the Right Beef: Opt for high-quality beef that is lean and has minimal marbling. Look for cuts like chuck roast, brisket, or top round steak.
- Preparing the Beef: Trim excess fat from the beef and cut it into 1-inch cubes. This will help ensure even cooking and prevent the beef from becoming tough.
- Seasoning the Beef: Generously season the beef cubes with salt, pepper, and your desired spices. This will enhance the flavor of the beef and add depth to the dish.
- Packing the Jars: Pack the seasoned beef cubes tightly into clean glass jars, leaving about 1 inch of headspace at the top. This will allow the beef to expand during cooking.
- Processing the Jars: Place the jars in a large pot filled with hot water, ensuring that the water covers the jars by at least 2 inches. Bring the water to a boil, then reduce heat and simmer for the recommended processing time, which can vary depending on the size of the jars and the type of beef used.
- Cooling and Storing the Jars: Once the processing time is complete, carefully remove the jars from the pot and let them cool completely. Once cooled, label the jars with the date and contents, and store them in a cool, dark place for up to a year.
Conclusion:
Raw pack beef is a versatile and convenient way to preserve beef and enjoy delicious home-canned meals throughout the year. By following these tips and carefully following the recommended processing times and techniques, you can safely and successfully can beef at home. Whether you're looking to stock your pantry with ready-to-use beef for quick and easy meals or you're preparing for emergencies, raw pack beef is an excellent option that allows you to enjoy the benefits of fresh beef without sacrificing flavor or quality.
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