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Non-Cattle Specific Topics
Recipes & Cooking
Canning Beef
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<blockquote data-quote="Jogeephus" data-source="post: 1193942" data-attributes="member: 4362"><p>You could use one of the recipes you have only discard all mention of salt in the recipe and cure the meat in the jar using an equilibrium brine. This is a much slower process but since your are canning the meat it will be ideal.</p><p></p><p>To do this you will need to take a few samples and get an idea of how much meat will fit in each jar and weigh it and determine an average. You will also need to do the same with the liquid required to cover the meat and <u>weigh it.</u> Add these two <u>weights</u> together and use this as your total weight. Once determined you will have your weight of the total and the weight of the water and the meat. What you will then want to do is add 1.5-2% salt to the liquid portion but this percentage is based on your total weight of both brine and meat. Once processed and given time the salt will permeate the meat and equalize throughout the jar and come to rest at 1.5-2% giving you the your desired saltiness.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1193942, member: 4362"] You could use one of the recipes you have only discard all mention of salt in the recipe and cure the meat in the jar using an equilibrium brine. This is a much slower process but since your are canning the meat it will be ideal. To do this you will need to take a few samples and get an idea of how much meat will fit in each jar and weigh it and determine an average. You will also need to do the same with the liquid required to cover the meat and [u]weigh it.[/u] Add these two [u]weights[/u] together and use this as your total weight. Once determined you will have your weight of the total and the weight of the water and the meat. What you will then want to do is add 1.5-2% salt to the liquid portion but this percentage is based on your total weight of both brine and meat. Once processed and given time the salt will permeate the meat and equalize throughout the jar and come to rest at 1.5-2% giving you the your desired saltiness. [/QUOTE]
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