<![CDATA[Canned corned beef]]>Years ago Oscar Mayer had a can of corned beef, like a canned ham but square. I can’t remember but I think it was 3 to 5 pounds. It was made with ground meat. When you removed it from the can there was about a 1/8" ring of fat around the outside of the loaf. It was delicious, we couldn’t wait for a customer to have it sliced as we had to sample it, just to make sure it was okay for them to eat LOL.

Anyway, I want to try to duplicate it by canning. I plan on using 90 percent ground beef. I know I’ll need a cure and that’s pretty simple to figure based on weight. Walton’s has two corned beef seasonings, but they are to be used as a brine. Does anybody have any ideas on how much of this I would need to add? Basically use it as a sausage seasoning instead of a brine.

]]>https://waltonsdev.nodebb.com/topic/4604/canned-corned-beefRSS for NodeThu, 10 Sep 2026 23:43:44 GMTSat, 20 Nov 2021 17:52:42 GMT60<![CDATA[Reply to Canned corned beef on Sun, 21 Nov 2021 13:09:45 GMT]]>SupplySergeant Welcome aboard, I am sure you will be able to help others and also learn a lot, it is such a great community.

]]>https://waltonsdev.nodebb.com/post/57574https://waltonsdev.nodebb.com/post/57574Sun, 21 Nov 2021 13:09:45 GMT<![CDATA[Reply to Canned corned beef on Sun, 21 Nov 2021 11:05:15 GMT]]>SupplySergeant said in Canned corned beef:

cdavis Thanks! I’ve lurked here from the beginning, just glad to have something I am knowledgeable enough to help, rather than be helped! There is a enormous amount of knowledge and experience here, glad to be part of it.

You are not lying there!

]]>https://waltonsdev.nodebb.com/post/57565https://waltonsdev.nodebb.com/post/57565Sun, 21 Nov 2021 11:05:15 GMT<![CDATA[Reply to Canned corned beef on Sun, 21 Nov 2021 01:23:08 GMT]]>cdavis Thanks! I’ve lurked here from the beginning, just glad to have something I am knowledgeable enough to help, rather than be helped! There is a enormous amount of knowledge and experience here, glad to be part of it.

]]>https://waltonsdev.nodebb.com/post/57525https://waltonsdev.nodebb.com/post/57525Sun, 21 Nov 2021 01:23:08 GMT<![CDATA[Reply to Canned corned beef on Sun, 21 Nov 2021 01:21:36 GMT]]>marzig20 Hot pack or cold pack isn’t going to matter much with pressure canning, it WILL get hot all the way through! I would use a broth to fill the gaps in the jar either way, since air bubbles are a total no-go for canning.

]]>https://waltonsdev.nodebb.com/post/57523https://waltonsdev.nodebb.com/post/57523Sun, 21 Nov 2021 01:21:36 GMT<![CDATA[Reply to Canned corned beef on Sun, 21 Nov 2021 00:04:44 GMT]]>Dr_Pain Yep, that’s exactly what it looked like! Only tasted so much better, though I occasionally will enjoy some braunschweiger on crackers.

]]>https://waltonsdev.nodebb.com/post/57503https://waltonsdev.nodebb.com/post/57503Sun, 21 Nov 2021 00:04:44 GMT<![CDATA[Reply to Canned corned beef on Sat, 20 Nov 2021 23:28:24 GMT]]>marzig20 when I read the “1/8” fat ring” I automatically reverted back to childish old and liver cheese. That stuff is so good

3778F124-9591-41C4-8CED-EF1AB7E003A8.jpeg

]]>https://waltonsdev.nodebb.com/post/57487https://waltonsdev.nodebb.com/post/57487Sat, 20 Nov 2021 23:28:24 GMT<![CDATA[Reply to Canned corned beef on Sat, 20 Nov 2021 22:17:47 GMT]]>SupplySergeant first let me say I have read a couple of your posts and man you have some good info. Next let me say welcome to this community it’s a great place to learn and teach. Everyone here is so helpful and friendly. Glad to have you here.

]]>https://waltonsdev.nodebb.com/post/57461https://waltonsdev.nodebb.com/post/57461Sat, 20 Nov 2021 22:17:47 GMT<![CDATA[Reply to Canned corned beef on Sat, 20 Nov 2021 20:47:06 GMT]]>SupplySergeant thank you for responding. I’ve actually thought about both of those options. My concern with seasoning and curing ground meat is maybe too much of the brine might be left in the meat. Could be great, might be bad, I don’t know. My reasoning for the ground option was purely from the cost aspect. Right now ground is cheaper than any whole muscle buys.

I started thinking that anything that requires this amount of work, that the additional cost is probably more than worth it. How about a hybrid option? Maybe just buy prepackaged corned brisket. Grind it and put in the little spice package they throw in with the flat or point cut. Then cold pack it and can. I really have no experience with hot packing and adding a broth.

]]>https://waltonsdev.nodebb.com/post/57452https://waltonsdev.nodebb.com/post/57452Sat, 20 Nov 2021 20:47:06 GMT<![CDATA[Reply to Canned corned beef on Sat, 20 Nov 2021 19:36:14 GMT]]>If you want to stick to the instructions, you could wet cure the ground beef. It would likely fully cure overnight, being ground meat. Then drain the brine and can per USDA ground meat process. Or you could use pink salt and make your own spice mix, dry cure and can in one day. Or you could do it with solid pieces of meat, making a broth from this corned beef recipe: https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363 and use it as the broth recommended in the USDA booklet I linked in the thread on canned beef…

Dangit, now I want to try this!

]]>https://waltonsdev.nodebb.com/post/57449https://waltonsdev.nodebb.com/post/57449Sat, 20 Nov 2021 19:36:14 GMT