Shelf stable products with liver

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Jan 31, 2017

• #1

I understand liver is not a good candidate for canning due to density slowing down the pasteurization process.

Would pressure canning make a mix of ground meat and liver (like a pate de campagne) shelf stable?

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,980

Omak,Washington,U.S.A.

• Jan 31, 2017

• #2

1947 MSU guide .....   page 18 I think....

http://arc.lib.montana.edu/msu-extension/objects/ext1-000298.pdf

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Jan 31, 2017

• #3

Cool stuff Dave. Where do you pull these from?

I did some googling before posting the question here , the only relevant hits I got were "don't can liver".

New project added to the list.

Thank you for your input.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,980

Omak,Washington,U.S.A.

• Jan 31, 2017

• #4

Do they say WHY not to can it...   

I guess "old stuff" just pops up on my search engine....    1947 may be the last time anyone ate liver.....HAHAHAHA...   Not me...  I eat it several times per year....   Beef and chicken....   can't find pork liver here... 

 

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Thread starter

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Jan 31, 2017

• #5

You must be using Altavista not Google to find 1947 stuff...Ha ha

I will give it a try.

 

HalfSmoked

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 11, 2015

12,524

4,469

Maryland Eastern Shore

• Jan 31, 2017

• #6

Liver never last long enough around here to get canned. 

Warren