Canned Meat

It seems like I spend a lot more time than I ever could have envisioned for myself thinking about meat.  I married a man whose family raises cattle, and who likes to hunt, and just plain likes to eat meat.  According to my husband, fruits and vegetables are what real food eats, after all!

Since we raise our own cattle, we keep a few back each year for our own beef.  A lot of discussion among family members has transpired recently over which local butcher is the best for cutting beef in a sanitary and professional manner.  I contribute nothing to this conversation other than to ask for what is probably the thousandth time, the difference between various cuts and where on the animal they come from. I always thought beef's beef, right? Not so.

One cut that Carol typically asks for is "canning meat."  Canning meat is large chunks of beef that are basically left over after all the other cuts are taken off the animal.  Typically tougher pieces, it is perfectly suited for the canning process.

I had never heard of canned meat other than as an army ration, a la SPAM, or as an insult pre-teen boys throw at each other as playground threats.  "Johnny, if you don't get outta here, you're as good as canned meat!" Well, I guess I probably never heard anyone call someone else canned meat, but it sure sounds like it could be used that way.

The first time I saw canned meat, I had no idea what it was.  Absolutely no idea.  Once I found out, I remember thinking-- why in the world would anyone eat that?!  It looks semi-unappetizing, if you ask me, and especially if you're not familiar with it.  Mystery Meat from the Road Kill Cafe.

I have come around, however.  I have eaten it a few times and it is actually quite good.  Canned meat is a handy week-night dinner solution.  It does not need to be cooked-- just re-heated!  It could also be thrown into soups or stews.

When Carol had planned on canning meat yesterday, I was glad it worked out that I could be there to watch and help with the process.  Here's the photos:

Pack the raw meat into canning jars and cover with water.  Try to eliminate air bubbles.
Spoon 1 teaspoon of salt over the top before screwing on the lid.

Place into pressure canner and cook for 50 minutes at 15psi.
Essentially, the meat is poached in the water within the jars.  

Finished product. Just add veggies and a starch, and you've got an easy, complete meal!
Yum... :)

So there you have it!  I think in the future it would be fun to experiment with pre-seasoning the meat.  So this was my second canning experience, and this one went well, too!