Home canned corned beef hash that I canned yesterday with a couple eggs fried in butter.
I was a retail meat cutter for thirty years. When the chain I was working for closed I jumped into gun smithing. I worked for Rock River Arms for seventeen years as a custom pistol smith and was the the pistol shop manager. I retired in 2020 and am enjoying my retirement.
Awhile back I was trying to decide on canning something with corned beef. I finally decided to try corned beef hash. I bought a bottom round roast that weighed 3.75 lbs for $3.88/lb, a pretty good deal with current beef prices.
Split the roast in half and injected it with a brine made with Tender Quick.
Then I threw in some pickling spices and granulated garlic and left in the fridge for 48 hours with the remaining brine.
Today I diced it up and it had a nice red color from the cure. Weight had increased to a little over 4lbs.
Packed 8ozs of beef with 4ozs of diced potatoes and added 1/4 tsp of finely ground pickling spice in pint jars. I didn’t add anymore salt because I’m pretty sure there was enough from the brine. Cleaned the jar rims with vinegar, put the lids on and into the canner.
Pressure canned at 11lbs psi for 75 minuets. Thank you SupplySergeant for the tip on the jiggler weight! It held nuts on at 11lbs with very little heat adjustments.
Out of the canner after cooling down and all eight jars sealed. I love that special sound when the lids suck down!
I can’t wait to fry it up tomorrow with some eggs on the side.
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
Tuesday I had a friend help me grind and stuff 12 lbs of summer sausage with the 8 lbs of venison my neighbor gave me. Thanksgiving day I smoked it. Turned out great even though I forgot to put the pound of high temp cheese I had to put in it. My friend was asking so many questions and I didn’t notice that I forgot the cheese until it was too late. I’m going to have to start using a check list.
After trimming the venison trim up a little more I had 7.25 lbs and added pork butt to bring the weight up to 12.5 lbs. I added 3 ounces of Walton’s sure gel and .5 ounces of sure cure with 20 ounces of water.
I think it turned out well and is very tasty. Total yield was 14.25 lbs, so I hardly loss any thing from smoking. Sorry I don’t have more pictures. I was too busy and didn’t think about taking pictures. My neighbor was thrilled when I brought it over to him. Our deal was that I would make it for him and give 8 lbs of sausage back to him no charge. He got about 9 lbs back. I ended up with almost 5 lbs for myself. I think it was a good deal for me too because he helps me so much around my house.
Chef and processhead Back before boxed beef became the norm and we were only cutting hanging beef, we ground all of our ground beef with our trim and then brought the leanness up by adding boneless beef. This came in frozen in 60lb blocks. We called it bull meat but I believe the majority of it came from old dairy cattle. We did this strictly by eye.
The district meat supervisor would come in occasionally with a tester to check our burger. The tester was very primitive and was in a briefcase, the same tester the state used to do spot checking. It consisted of a small hot plate over a funnel that dripped into a test tube. After a 2 oz sample was cooked down you slid a gauge down the test tube to where the liquid fat had separated from the water and this would tell you the fat percentage.
If you had done the morning grind and you saw the supervisor coming back with that briefcase in hand it definitely increased your pucker factor. My grind got checked one day and one of my grinds was 2% too fat over the label. The supervisor was getting ready to chew me out and I asked him how he judged his grind when he was a meat cutter. He said well by how it looked. Before I could respond he smiled and said I honestly thought your grind was lean enough but I would prefer that you err on the side of caution. Of course after he left the meat department manager who was only worried about his bottom line told me you better not ever make it too lean.
Back when I was having back problems, I was going to an old osteopathic doc that still did spinal manipulation. He told me what he needed to do to help me. I said, oh you need to loosen the connection between my sirloin pin bone and my spine. He just sat there for awhile shaking his head and then looked up and said I think your right but I don’t know how to even respond to that.
Anatomy is the same in all mammals, even us. Once you learn how to break down a carcass you can break down any species.
calldoctoday I was out filling up the turkeys and this elderly lady shopping with her teenage granddaughter yelled across the store “hey butch I can’t remember what they’re called but do you got any n*tless roosters?” Her granddaughter about died from embarrassment.
I was flying commercial one time and the passenger next to me before take off had a big three ring binder that he was intently looking through. I noticed it was an aircraft manual. I struck up a conversation with him and he explained that he was a pilot deadheading to get to his next flight.
Once our plane started rolling for take off his demeanor changed and I could tell he was a little tense. Once the plane gained altitude and leveled off he relaxed. I asked him, “You don’t like being back here do you?” He smiled and told me that he was much more comfortable when he was the one flying the plane.
There are so many options with rotisseries, convection etc. kinda blows my mind. I guess my main concern is the clean-up. Years ago I bought one of those George Foreman grills and only used it a couple of times because how hard it was to clean and sold it at a garage sale.