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Smoking and canning :-/

Discussion in 'General Discussion' started by symansaysbbq, Sep 6, 2010.

  1. symansaysbbq

    symansaysbbq Fire Starter

    Has anyone tried it? I was thinking about smoking two pork buts and trying to jar up the 2nd. Do you think it will work? Will it stay tender, with the extended cooking processes with canning? If anyone has done this please let me know your thoughts.



  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Check with the USDA guidelines for canning beef.  They will suggest that you use a pressure canner and I wonder what the additional cook time would do to the texture of the meat.  You are also cooking at a very low temp  when you smoke, you are adding spices, mops etc that need to be accounted for when going to can the meat.

    If is just my suggestion that you would be better served maybe vacuum packing the meat and freezing it.  I seldom have your problem, when I smoke a couple of buts they generally disapear before I have a chance to freeze them.  Wonder how that happens?
  3. symansaysbbq

    symansaysbbq Fire Starter

    Thank you for your reply. I have looked into caning meat, could not find anything about smoked meat. I would need to use a pressure canner for about an hr or more, I can just imagine what that would do to the texture :-/ I will have to look into getting into vacuum packing...

    Thanks again
  4. cowgirl

    cowgirl Legendary Pitmaster OTBS Member

  5. symansaysbbq

    symansaysbbq Fire Starter

    that's very cool... I just got into caning this year and love it. I have been smoking for about a year and I was wondering how to combine the two. Thank you so much.
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I've done alota pork butt, pressure can followin standard directions, but, when smokin, I pull the butt ta be canned at the 165° point an trim the fat an then cube it an can it.  This way yer not over cookin it an makin it mushy.  Makes some great stuff, never lasts long!