Canned Beef

Name: Canned Beef
Prep time: 1 h
Cook time: 2 h
Total time: 2 d 3 h
Yield: 3 jars
Ingredients: 2.0 lbs lean beef; 0.2 lbs pork belly; 1/2 tsp Cure #1; 1 1/3 tsp kosher salt; 3/4 tsp mustard powder; 1/2 tsp black pepper; 1/4 tsp onion powder; 1/4 tsp garlic powder; 3 bay leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
2 hrs
Additional Time
2 d
Total Time
2 d 3 hrs
Servings
3 jars
Calories
576 kcal
Course
Main Course, Appetizer, Dinner
Cuisine
European

Canned Beef

Mina Graves

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

2.0 lbs lean beef chuck is recommended; 900 g
0.2 lbs pork belly 100 g;
1/2 tsp Cure #1 level; 2.5 g
1 1/3 tsp kosher salt one level, one heaping; 8 g
3/4 tsp mustard powder 1.5 g
1/2 tsp black pepper 1 g; ground
1/4 tsp onion powder 0.6 g
1/4 tsp garlic powder 0.6 g
3 bay leaves 1 per jar

Add to Shopping List

Instructions

Cut the beef and the pork belly into 1-inch pieces. Mix the salt with Cure #1. Place the meat and the pork belly in a bowl, sprinkle with the kosher salt and cure #1 mix, and mix well. Cover and cure in a refrigerator for 24-48 hours.
Take the meat out of the fridge, sprinkle with the mustard powder, onion powder, garlic powder, and black pepper, and mix well.
Before proceeding, review the detailed guide on how to can meat.
Pack the seasoned meat (not very tightly) into 16-oz wide-mouth mason jars, leaving 1/2" headspace, adding one bay leaf per jar.
Wipe the rims, place the lids on top and screw on the bands finger-tight.
Process at 250F (15 PSI) in a pressure canner for 70 minutes (see notes 1 and 2).
Remove the canner from heat and let it depressurize naturally.
Using a jar lifter, carefully remove the jars and place them on a towel or a cooling rack to cool down to room temperature for about 12 hours.
Remove the bands. Wipe the jars with a damp towel or paper towels. Test the seals.
Store in a cool, dark, and dry place for up to 2-3 years. The most optimal storage temperature is about 35F-59F (2C-15C).

Equipments used:

Notes

Note 1 - 60 minutes at 250F is sufficient but I like processing pork for 70 minutes as it gives it a better texture.
Note 2 - USDA recommends to process meat at sea level at 10 PSI minimum. For pints the processing time should be 75 minutes, and for quarts it's 90 minutes. When pressure canning above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.
Many of Marianski's recipes call for processing meat at 250F (15 PSI) for 60 minutes for pint / 500ml jars or 50 minutes for half-pint / 250ml jars. Personally, I process my meats at 15 PSI / 250F for 70 minutes even though I am located just above the sea level. This gives the meat a more delicate texture, which I happen to prefer.

Nutrition Information

Show Details

Calories 576kcal (29%) Carbohydrates 1g (0%) Protein 68g (136%) Fat 31g (48%) Saturated Fat 13g (65%) Cholesterol 209mg (70%) Sodium 2148mg (90%) Potassium 1102mg (31%) Fiber 1g (4%) Sugar 1g (2%) Calcium 27mg (3%) Iron 7mg (39%)

Nutrition Facts

Serving: 3jars

Amount Per Serving

Calories 576 kcal

% Daily Value*

Calories	576kcal	29%
Carbohydrates	1g	0%
Protein	68g	136%
Fat	31g	48%
Saturated Fat	13g	65%
Cholesterol	209mg	70%
Sodium	2148mg	90%
Potassium	1102mg	23%
Fiber	1g	4%
Sugar	1g	2%
Calcium	27mg	3%
Iron	7mg	39%