Home made canned meat? Any experience?

My mom use to make homemade corned beef using the old fashioned " all American" pressure cooker, you know the one with the gauge that goes up to about 15psi that kills most bacteria and the containers are sterilized as well by boiling for 15 min, or the recommended time to kill even the hardest spores and we enjoyed it without much issue. I also remember my soldier friend from the former dictatorship tell me that in the Northern provinces, they have a large earthen jar (antique) where they just throw large pieces of pork meat with the fat and lots of salt, tons of it and cover it and leave it to age, I know it's not the healthiest thing but after a few months they eat it and even the supernatant fat that is on top of the jar could be eaten with rice ugh... , not so sure but it could be that everything was fresh back then I think the largest risk of home made meat preparations is the danger of pathogenic bacteria and microorganisms, if there is a known tested and proven way to produce it through age old tradition then why not?

I have also seen this when I was very young in the countryside : people were growing a pig for their own use, were killing it and were making black pudding, sausages, and a sort of jar canning. The meat was salted and pickled in brine : 1 layer of meat, 1 layer of salt, 1 layer of meat, etc. There is something about this method here http://chestofbooks.com/food/household/A-Manual-Of-Home-Making/Brine-Salt-Pork.html

Growing up on the farm before WW2 my mom canned meat, She cut it up fine, took out the fat and packed it in glass sealers in a big boiler filled with water,which she boiled the to cook and preserve the meat. I'll never forget how good that beef and pork tasted when she opened a sealer in the winter. Also sometimes we had salt pork in a wooden barrel in the basement. It was pork cut in pieces and covered with salt. To use this meat it was soaked overnight in a big pail of water to rinse the salt out of the meat. It must have been quite salty when roasted and ready to eat, but I don't remember it being too salty. Food was quite different in the early 1900's.

I know my mother makes corned beef. But it was so tasking and you'd lose half of the beef after processing - they do shrink. I guess this is the main reason why corned beef is expensive in our country. Not to mention that there aren't a lot of cows for beef here, mostly pigs and chickens. I don't now about other meats though. I would probably do that and sell if your source of meat is constant and the prices don't change or fluctuate too much, else you'd just be stuck with un-sold items which are priced lower than they should be hehehe... That's economics for you. Oh by the way, if you'd like to try to sell to the general public, there would be requirements on product safety and processing. Not to mention the 'best before' seals. I'd probably just do that and sell to friends and people I know than doing it on a bigger way. Good luck! Have a great MyLot experience ahead!

hi, i still dont experience that home made canned meat,especially if i dont know who made that,maybe i can eat if ever i have encounter this if we make it or i know who made it.some of them put salt when making home made canned meat because it can also preserve the meat in can.

Beautiful! My granny also made pork preserves. My mom saw it and she did the same. They stored the treated pork chunks in sterilized glass jars and they keep them for times of need. When neighbors learned about it, they came and bought them. It became a business but we didn't have to apply for FDA or any legalities since the jars are consumed only in the community and it disappears fast. My elders took home economics and they have thick recipe books on food preservation. I can't have access to them since i'm in the city. That's a nice idea you have there. I hope I will have time to get to those old recipe books.