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Canned BBQ'd Pork and Q-tons

post #1 of 18
Thread Starter 
Not sure if anyone is interested in canning meat. This was the leftover meat from the underground pig cook during deer season week in November.
underground pig...

I had one pan of meat leftover from the pig cookout, so I canned it with some Q sauce.

The meat was a mixture from all parts of the pig. Loin, butt, rib meat... a bit of everything...

I combined my Q sauces and a quart of vinegar red sauce to go with the meat. Also added red pepper flakes and let it simmer.

Processed in my pressure canner...

I'm not sure what to call these, but I filled some wonton skins with the canned Q, smoked cheese and slivers of jalapeno...

and fried til crispy....

They were tasty!

The canned meat makes good sammiches too!

Thanks for looking.
post #2 of 18
Looking great! :)
post #3 of 18
Those creations are called "Ragons" I'm sure it right because we get them everytime that we eat chinese food. I do really like filling and we just happene to get some wonton wrappers at the store last night cause I like to stuff them with what ever my demented brain can come up with. Hive you tried BBQ sushi yet???Thats rice stuffed with a french fry a couple of strips of cole salw and then pulled pork then rolled and sliced. Heck maybe I'll make some tonight since you have put it in man head.PDT_Armataz_01_34.gif
post #4 of 18

looks good

You have done fantastic out of the box as usual! Nice!
post #5 of 18
Those look really good
post #6 of 18
I'd call them tasty little morsels of awesomeness.

post #7 of 18

post #8 of 18
Sweet. icon_mrgreen.gif
post #9 of 18
Looks good! We'll call them goonies here!
post #10 of 18
They look great whatever you call them...PDT_Armataz_01_37.gif
post #11 of 18
you keep us surprised
Jeanie those look good ,certainly earned points points.gif
post #12 of 18
Just beautiful Swine Rangoons! For some time now I have been watching for a decent price on a large pressure canner - can't do low acid or proteins without one. But once again, you have beaten me to the punch. Once I find one, my first runs will probably be enchiladas, tamales and chili.

You never cease to amaze me, darlin'.

post #13 of 18
As ususal you made me have to clean up drool off my keyboard. Thanks for sharing that with us
post #14 of 18
Thread Starter 
Thank you folks for the kind comments and the points.
I do love wonton and egg roll skins, the fillings are limited to your imagination. PDT_Armataz_01_12.gif

Mballi, I've not tried the sushi...sounds interesting. Thanks!

Mark, you need to get a canner.. I know you would use the heck out of it. wink.gif
post #15 of 18
That looks awesome!!! Thanks for the idea!!!
post #16 of 18
Sorry to show up late to the party, but I have a question.

Could we get sauce recipe/processing details. The acidity of the sauce + processing details are VERY important in canning and I'd like to know the details so I can do the same if I have leftovers.

post #17 of 18
Thread Starter 
Thanks Dyce!

Meat HAS to be pressure canned... so the acidity level is not a concern.
This batch was processed at 12lbs of pressure for 90 minutes but it will be different for everyone. You need to check your altitude and adjust your pounds and pressure time acording to your location.
Its best if everyone consult their own pressure canning guidlines.

Hope this helps! :)
post #18 of 18
Ok, so just can like any other meat? Idk why, but for some reason I just figured there would be some sort of special processing. Thanks!
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