Canned corned beef
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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.
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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!
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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.
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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!
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.
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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.
-
marzig20 when I read the “1/8” fat ring” I automatically reverted back to childish old and liver cheese. That stuff is so good
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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.
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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.
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.
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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.
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!
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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.
SupplySergeant Welcome aboard, I am sure you will be able to help others and also learn a lot, it is such a great community.
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