CottageFarm
Well-known member
Our move date is fast approaching and I'm still cleaning out the freezers and canning everything.
I have 3 briskets that I was going to do in a bbq sauce, but I temporarily overcame the fried brain stupor I've been in for the past month and realized that corned beef would be WAY better. Problem is that now I don't have the time to soak it in brine for 7-10 days before canning it.
Gotta get it done pretty much by Tuesday.
I've been trying to find, to no avail, a pickled beef recipe that I could do in the jars. I don't care whether it's raw or hot pack, but everything I've found thus far calls for doing the curing process before canning, and I don't think those brine formulas would work for long term storage. Too salty, too strong, etc.
Anybody tried something like this?? Any recipe ideas. Since having this epiphany, I've returned to my overload stupor, and just can't face one more page of google searches. Any help would be greatly appreciated!
I have 3 briskets that I was going to do in a bbq sauce, but I temporarily overcame the fried brain stupor I've been in for the past month and realized that corned beef would be WAY better. Problem is that now I don't have the time to soak it in brine for 7-10 days before canning it.
Gotta get it done pretty much by Tuesday.
I've been trying to find, to no avail, a pickled beef recipe that I could do in the jars. I don't care whether it's raw or hot pack, but everything I've found thus far calls for doing the curing process before canning, and I don't think those brine formulas would work for long term storage. Too salty, too strong, etc.
Anybody tried something like this?? Any recipe ideas. Since having this epiphany, I've returned to my overload stupor, and just can't face one more page of google searches. Any help would be greatly appreciated!