Thank you so much for the prompt reply... I have a bunch of Brisket in the fridge and was at a stand still... There is not much on the subject with the exception of your video ANYWHERE that I have found. I would like to try the brining experiment but it's so hot here right now I have to go in the kitchen in shifts, (it's hotter there because of the fridge, freezer and other appliances) I retreat to the bedroom where the AC is for a cooling off period.
I was wondering if it is nessessary to brine the brisket? Just plain brisket with spice in the jars? Why not, and what would be the difference? I'm asking out of curiosity, but also because it is the middle of Summer whare I am at now and I am afraid to brine the meat now for fear of it spoiling... Brisket is good without "corning" it don't you think?
@Twinbearer2222 Brisket is wonderflu without brineing. I just wanted a variety and already have brisket on the shelf. You would process brisket by just putting it in the jar and pressure canning following the directions for raw meat. Yes don't brine in the summer you will have a spoiled mess on your hands :) Blessings!
Anyway, I'm glad to hear this... I have done some research on this and from what I can gather, brisket, unlike most meats shrinks rather than swells once processed... It has been debated in the articles I've read, whether cooking it slightly first, processing in smaller jars, or just stuffing them very tightly is the remedy for half filled jars in the end. Any suggestions or words from experience about this??
@Twinbearer2222 I have done it both ways and browning first lets me put more in the jar. You don't have to cook it completely just brown and it will shrink then pack as if it was raw meat. Blessings!
@BexarPrepper Would boiling it work as well? Since I would like to avoid firing up the oven in this heat wave we are having, If so, would I use the water I boiled it in to can it? Should I also add spices to the jars or boiling water?
@Twinbearer2222 If you like it boiled then go ahead just remember if you cook it through it is considered cooked and you must fill empty space with water or broth to 1" from top of jar. Pressure canning terderized meats and intensifies flavors so keep that in mine when adding spices to the jars or water either way works. Blessings!
@BexarPrepper OK... Just one last question, until I just "go for it"... LOL. I don't nessessarily what to boil it, but trying to avoid the heat... What do you think about searing it on the BBQ? And you said I must add water if I cook it through... Is that not the case if I sear it? Would I just cut the seared meat in pieces and place them in jars without liquid and then process?
@Twinbearer2222 I think the BBQ is the best option just cube and process no liquid. You will be surprised how much liquid forms from the meat and it taste amazing like you slow cooked it on the grill forever :) No worries you will do great!! Blessings!
@stealinator Or did you mean no water in the pressure cooker. If you were asking about the pressure cooked there is a little rubber piece in the top of the lid. That would pop out if you ran the pressure canner dry so as not to explode the lid off. If you have an old pressure canner I would recommend replacing it with a newer model.
@ddmm12407 yes corned beef is considered cooked meat so with cooked meat you always add water, brine, broth etc... Raw meat you wouldn't add any broth. Blessings!
@nostradamn81 The meat last the same as anyother pressure canned meats. if you listen to the FDA I believe it's 2 years but I have eatten pork and chicken that was canned for 15 year stored in a shed in California. If the seals are good then the food is good. Just make sure you check your seals over the first 48 hours because weak seals with slow leakage happen more often with meat canning than veggies. They appear fine the first 24 then they change their tone when tapped.
@braveheart98 No sure wouldn't but wouldn't that limit you on what you could use the meat for? Why don't you put meat in a pint jar and veggies in a quart jar. It would also keep your veggies firmer. You can add the ingredients to your storage for the juice, something like brown gravy mix then just open all mix and server.
Thank-you so much for taking the effort to share your knowledge. I can't wait to try it too.
pamthehousewife 2 weeks ago
@pamthehousewife thank you for your kind words and taking your valuable time to watch. Blessings!
BexarPrepper 2 weeks ago
Have you ever cured tongue with a corned beef recipe?
Petawatt 2 months ago
@Petawatt Nope and have never eatten tongue that I know of. I'll check and see if I have a recipe for it. Blessings!
BexarPrepper 2 months ago
Sorry to ask, what is your skin affliction. Asking because I sometimes get palm dermititis. No offense.
bebebutterfield1 3 months ago
@bebebutterfield1 none taken. Only get it on one arm think it is nervous scratching. Blessings!
BexarPrepper 3 months ago
This has been flagged as spam show
Thank you so much for the prompt reply... I have a bunch of Brisket in the fridge and was at a stand still... There is not much on the subject with the exception of your video ANYWHERE that I have found. I would like to try the brining experiment but it's so hot here right now I have to go in the kitchen in shifts, (it's hotter there because of the fridge, freezer and other appliances) I retreat to the bedroom where the AC is for a cooling off period.
Twinbearer2222 8 months ago
I was wondering if it is nessessary to brine the brisket? Just plain brisket with spice in the jars? Why not, and what would be the difference? I'm asking out of curiosity, but also because it is the middle of Summer whare I am at now and I am afraid to brine the meat now for fear of it spoiling... Brisket is good without "corning" it don't you think?
Twinbearer2222 8 months ago
@Twinbearer2222 Brisket is wonderflu without brineing. I just wanted a variety and already have brisket on the shelf. You would process brisket by just putting it in the jar and pressure canning following the directions for raw meat. Yes don't brine in the summer you will have a spoiled mess on your hands :) Blessings!
BexarPrepper 8 months ago
Comment removed
Twinbearer2222 8 months ago
Comment removed
Twinbearer2222 8 months ago
Comment removed
Twinbearer2222 8 months ago
Anyway, I'm glad to hear this... I have done some research on this and from what I can gather, brisket, unlike most meats shrinks rather than swells once processed... It has been debated in the articles I've read, whether cooking it slightly first, processing in smaller jars, or just stuffing them very tightly is the remedy for half filled jars in the end. Any suggestions or words from experience about this??
Twinbearer2222 8 months ago
@Twinbearer2222 I have done it both ways and browning first lets me put more in the jar. You don't have to cook it completely just brown and it will shrink then pack as if it was raw meat. Blessings!
BexarPrepper 8 months ago
@BexarPrepper Would boiling it work as well? Since I would like to avoid firing up the oven in this heat wave we are having, If so, would I use the water I boiled it in to can it? Should I also add spices to the jars or boiling water?
Twinbearer2222 8 months ago
@Twinbearer2222 If you like it boiled then go ahead just remember if you cook it through it is considered cooked and you must fill empty space with water or broth to 1" from top of jar. Pressure canning terderized meats and intensifies flavors so keep that in mine when adding spices to the jars or water either way works. Blessings!
BexarPrepper 8 months ago
@BexarPrepper OK... Just one last question, until I just "go for it"... LOL. I don't nessessarily what to boil it, but trying to avoid the heat... What do you think about searing it on the BBQ? And you said I must add water if I cook it through... Is that not the case if I sear it? Would I just cut the seared meat in pieces and place them in jars without liquid and then process?
Twinbearer2222 8 months ago
@Twinbearer2222 I think the BBQ is the best option just cube and process no liquid. You will be surprised how much liquid forms from the meat and it taste amazing like you slow cooked it on the grill forever :) No worries you will do great!! Blessings!
BexarPrepper 8 months ago
Hey BexarPrepper , I have watched all your video's ,they are all great , keep posting we all are learning from you !!
Deereyes45 9 months ago
@Deereyes45 Thank you I'm glad they are worth watching Blessings!
BexarPrepper 9 months ago
what would happen if you did not add the water to it before processing? reason I ask>>>watch?v=_kwZcIPVFww
stealinator 10 months ago
@stealinator Remember if it's raw no water only add water if it's cooked meat. So she is very correct on the canning meat.
BexarPrepper 10 months ago
@stealinator Or did you mean no water in the pressure cooker. If you were asking about the pressure cooked there is a little rubber piece in the top of the lid. That would pop out if you ran the pressure canner dry so as not to explode the lid off. If you have an old pressure canner I would recommend replacing it with a newer model.
BexarPrepper 10 months ago
@BexarPrepper I have a question. Do you have to add water to yours because of the corning process and it soaking in brine?
ddmm12407 9 months ago
@ddmm12407 yes corned beef is considered cooked meat so with cooked meat you always add water, brine, broth etc... Raw meat you wouldn't add any broth. Blessings!
BexarPrepper 9 months ago
@nostradamn81 The meat last the same as anyother pressure canned meats. if you listen to the FDA I believe it's 2 years but I have eatten pork and chicken that was canned for 15 year stored in a shed in California. If the seals are good then the food is good. Just make sure you check your seals over the first 48 hours because weak seals with slow leakage happen more often with meat canning than veggies. They appear fine the first 24 then they change their tone when tapped.
BexarPrepper 11 months ago
Would there be a issue with stuffing a few carrots & potatoes in the jar with the meat? That way you can have a whole boil dinner in one jar.
braveheart98 11 months ago
@braveheart98 No sure wouldn't but wouldn't that limit you on what you could use the meat for? Why don't you put meat in a pint jar and veggies in a quart jar. It would also keep your veggies firmer. You can add the ingredients to your storage for the juice, something like brown gravy mix then just open all mix and server.
BexarPrepper 11 months ago
I have been waiting for the finale! Great info. Thank you for all the tips.
sebagosteve 11 months ago