The best recipes for canning smoked meat. Treat yourself to that great taste whenever you feel like it!

Do you also like the real taste of smoked meat?

Do you want to save it for worse times?

Then get inspired by our recipes for canning smoked meat!

We have tips for you on different canning methods that are simple and anyone can do them.

Try them too!

Loading smoked meat into a jar

If you have started smoking meat and you know that you will be canning it, it is a good idea not to smoke the meat until the final stage, it is recommended to smoke it at a temperature of 70 degrees for 3 hours.

You will need

• smoked meat
• boiled water
• canning jars with lids

Preparation process

• First, prepare the right number of canning jars and then sterilize and dry them.
• Then start stuffing the meat into the jars – make sure the meat is squished on top of itself to squeeze out any excess air between the meat.
• Fill the meat only ⅔ of the glass, fill the rest with water.
• Close the jars and place them in the canning pot.
• Cook at 95 degrees for two hours.
• After cooking, remove the glasses from the pot and let them cool freely.
• Then store them in a dark and cool place.

Canning smoked meat in the oven

Canning smoked meat in the oven is not difficult, the procedure is the same as when canning in the usual way, only the cooking time changes.

You will need

• smoked meat
• water
• canning jars
• deep plate
• towel

Preparation process

• First sterilize the canning jars properly and let them dry.
• Preheat the oven to 180 degrees Celsius.
• Use only partially smoked meat and fill it in jars.
• Definitely do not fill the glasses with meat up to the rim, just fill them halfway.
• The rest of the free space in the glass is cold and clean water.
• Also, be careful not to press the meat directly onto itself.
• Close the jars tightly and place them in a deep tray lined with a tea towel.
• Pour a little water over the glasses and put them in the oven.
• Bake at 98 degrees for an hour and a half to two hours.
• Once done, let the jars cool.
• Store in a cellar or a cool, dark room.

Pickling smoked fish meat

Do you like fishing and would you rather smoke and eat the caught fish? Did you know that even smoked fish meat can be preserved? Try our recipe, it will be a piece of cake!

You will need

• fish (salmon, carp, carp, tench, catfish, etc.)
• garlic
• salt
• crushed cumin
• oil
• jar

Preparation process

• First clean, gut and rinse the fish.
• You don’t need to season it specially, just crushed garlic with salt and crushed cumin.
• Place the fish prepared in this way in the refrigerator for 24 hours and let it set.
• The next day, put it in the smoker, where you smoke it at a lower temperature of 50-60 degrees for 5 hours.
• In the meantime, prepare the canning jars – sterilize them thoroughly.
• Once the fish has cooled, you can debone them – it’s up to you.
• Place them in the prepared glasses and cover them with oil – you can choose between olive or sunflower oil.
• Close the jars and put them in the pot.
• Cook for about 1 hour at 95-98 degrees.
• Leave the cooked smoked meat in a cool and dark place for at least 14 days.

Canning smoked meat in cans

You can also easily preserve smoked meat in cans. It’s easy, and with our recipe you’ll definitely get it right the first time!

You will need

• smoked meat
• water
• cans
• can sealing machine

Preparation process

• Just like when canning in jars, we also fill cans with meat that is not completely cooked.
• You put it in cans and top up with water.
• Be careful not to overfill the cans.
• Then close them carefully but firmly.
• Place in a pot and cover the cans with water so that they are completely submerged.
• Cook at 95 degrees for one hour.
• Place the finished cans in lukewarm water and slowly cool them with cold water.
• Store in a cellar or cool room – do not expose to sunlight.

Other smoked delicacies

There are many recipes with smoked meat , we also bring you another smoked delicacy that is suitable, for example, as a treat for a visit or a family celebration.

Cooked smoked sausages

You will need

• smoked sausages
• lard
• jar
• water

Preparation process

• Prepare canning jars, sterilize them properly and let them dry.
• Then stack the sausages in them – one row is enough.
• Add a bit of lard and add water to ⅓ of the glass.
• Close the jars prepared in this way and put them in the pot.
• Do not forget that the glasses must not touch – stack them 1 centimeter apart.
• Cook for one hour at 80 degrees.
• Store after cooling.

Rules for canning smoked meat

1. Proper cleanliness must be observed during any kind of canning of meat – sterilization of the canning glass and lids is a matter of course, you also need to be careful about the wooden boards on which the meat is processed, etc.
2. Sweeter and lighter woods go well with chicken and seafood, while stronger woods like oak or walnut are best with pork and beef.
3. If we are canning smoked meat, we always fill the jars up to the very edge of the jar .
4. Canning of both raw and smoked meat takes place at a temperature of around 100 degrees Celsius .
5. To preserve any type of meat, use lids with a red rubber band .
6. When canning, the cans must always be submerged in water .
7. It is good to preserve in two stages – the same batch two days in a row.
8. With every canning (meat, fruit, vegetables, etc.), we always check the lids – whether they are well attached.
9. Every preserve must be kept in a cool and dark place .
10. Use immediately after opening the jar.

And how did you enjoy today’s recipes? Write to us in the comments!