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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?
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.
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.
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?