Canning Smoked Brisket?

Discussion in 'Beef' started by fishawn, Sep 3, 2008.

  1. fishawn

    fishawn Smoking Fanatic

    I have smoked then canned a lot of Salmon, Sturgeon & even some Elk a while back, but I have to wonder if Smoked Canned Brisket may not be the best tasting thing on earth? Anyone ever try it? Any tips?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I have not tried it but I'd bet it would be great
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    I have not tried it either. I can meats, both raw packed and cooked as in stews. Could be worth a try.
     
  4. white cloud

    white cloud Master of the Pit OTBS Member

    I have done salmon and fresh venison. I bet your idea would be outstanding.
    Maybe add alittle onion to each jar.
     
  5. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    mom used to can smoke sausages when grampa started only getting 1 pig a year.

    she would just shove 4 or 5 in a jar with a touch of water, and cold pack them for 4 hours.

    I assume the same for meat. but the smoke does get a staleish sort of flavor. kinda like old smokehouse.

    but it made the best breakfast, I want to here how the canned brisket turns out. talk about tender, I am sure the packing process will break down connective tissue even more than the que.

    good luck
     
  6. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  7. allen

    allen Smoking Fanatic

    I used to can veggies but not meat,sorry not much help[​IMG]
     
  8. fishawn

    fishawn Smoking Fanatic

    Tasuka,

    I have done Elk "chunks" similar to the process in the link. Thanks for refreshing my memory on this stuff. I was thinking the smoking process just to get the smoke flavor on the brisket chunks, the canning process will definately cook it & I would think it would turn out rather tender. I will put it on my to try list when I get some serious time.
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    fish - were you ever able to give this one a try?
     
  10. fishawn

    fishawn Smoking Fanatic

    Not yet, kinda forgot about it again, until I saw this post. It sounds really good! (At least to me).
     
  11. mgwerks

    mgwerks Smoking Fanatic

    Everything I've read says to use a pressure-canner for meats and high protein food to keep them safe from the baddies. Are you using one, or did you find another method?
     

Share This Page