Did you know that even raw meat can be pickled?
We have prepared for you the best recipes and tips for canning raw meat.
Try the options of filling in jars, in the oven, but also in cans.
Canning raw meat in jars
This method of canning has two phases – first you pre-prepare the meat (destroy the bacteria) and the next day you cook the meat to the end. It’s simple and you’ll have meat ready for tougher times.
You will need
- raw meat – any kind
- meat broth – depends on the type of meat
- lard – for wiping glasses
- Prepare canning jars and sterilize them properly.
- In the meantime, boil the meat stock – if you are going to preserve pork, use pork stock – let it cool.
- Clean the meat, remove tendons, bones, fat (keep a small amount).
- Then cut it to the desired size, salt, pepper and put it in the fridge for 24 hours.
- The next day, grease the canning jars with lard.
- The glasses must be clean and dry.
- Place the meat tightly in the jars and sprinkle with a little salt.
- Pour cold meat broth into ¾ glasses.
- Cover and place in the canning pot so that the jars are not touching.
- Cover them with ⅓ glasses of water and cook at 98-100 degrees for an hour.
- Leave the jars to cool until the next day.
- The next day, repeat the same cooking – an hour at 98 – 100 degrees.
- After cooking, remove the glass and turn it upside down on a tea towel.
- Leave to cool, label the jars and store.
A popular meat for canning is pork. Try to prepare your shoulder, stomach and neck in this way and you will enjoy great results!
You will need
- 0.5 kg pork shoulder
- 0.5 kg pork belly
- 0.5 kg pork neck
- water or pork broth
- salt, pepper, cumin
- Prepare the pork broth the day before – if you don’t want to, you can use boiled water.
- Wash the meat, remove bones, tendons and similar impurities.
- Cut it into cubes – so that they fit nicely into the glasses.
- Season the meat with salt, pepper, cumin and put it in the fridge for 24 hours.
- The next day, prepare the canning jars – sterilize them and dry them thoroughly.
- Sprinkle a teaspoon of salt on the bottom of the glass.
- Put the meat in the jars – squeeze it tightly to squeeze out the air.
- Pour stock or water about 2 centimeters below the edge.
- Before you close the jars, put a piece of pork belly skin on top of the meat – it will create a nice jelly.
- Close the jars properly, tighten them and put them in the canning pot to boil for an hour at 98-100 degrees.
- The next day, repeat the cooking as the previous day.
- Once done, take the jars out and turn them upside down.
- Allow to cool and store in a cool, dark place.
You can pickle pork not only raw, but also roasted. Get inspired by our recipes for canning pork , which will make it a piece of cake for you!
Canning raw meat in the oven
Don’t have a canning pot at home, but would like to can your meat for stock? Don’t despair, use what you have at home – your oven!
You will need
- meat as desired
- salt, pepper – cumin
- water or broth
- deep tray with a tea towel
- Remove unwanted impurities from the meat, rinse it slightly and cut it into cubes (about 2×2 centimeters).
- Then salt it, you can pepper it and add cumin – put it in the fridge for 24 hours.
- The next day, prepare the jars – thoroughly sterilize them beforehand.
- Preheat your oven to 100 degrees.
- Pour one teaspoon of salt into the bottom of the glass.
- Place the meat in dry mason jars to squeeze out the air.
- Fill the glass with broth or boiled water – about 2 centimeters from the edge.
- Tightly tighten the lids and place the jars in a deep tray in which you have spread a tea towel.
- Pour water over the glasses and put them in the oven – stack the glasses 1 centimeter apart.
- Bake for one hour and then let the jars cool.
- The next day, put them back in the preheated oven and bake again at 100 degrees for one hour.
- Finally, take the jars out and turn them upside down on a tea towel or blanket.
- Allow to cool and store in a dark and cool chamber.
Discover similar tips
You can also store meat in cans! Get inspired by our recipe and it will be a piece of cake for you.
You will need
- lean meat
- stock or water
- salt pepper
- machine for closing cans
- As with all types of canning, also classically clean the meat, remove tendons, fat and other particles.
- Salt the meat, you can pepper it and add cumin, put it in the fridge, where it will be left for 24 hours.
- Prepare cans and fill them with meat up to the brim.
- Fill the cans with cold broth or water.
- Make sure the cans are tightly closed.
- Prepare a canning or ordinary pot with water at a temperature of 100 degrees.
- Put the cans inside – they must be completely submerged and cook for 2-3 hours.
- Meanwhile, prepare a large bowl or pot of lukewarm water – after cooking, put the hot cans in it and slowly add cold water to cool them down.
- Check that all cans are tightly sealed – if juice is leaking or if they have a bulging lid, use the cans immediately.
- Store in a cool cellar or pantry.
Do you know that you can save a lot of time by preparing lunch? You can create a delicious treat in no time, without standing in the kitchen all morning. Try our recipes for canning roast meat and you’re done!
Pickling chicken is no different from canning other types of meat. It’s simple and you’ll be able to save the meat for worse times.
You will need
- chicken meat – as much as you like
- quick salt
- broth or boiled water
- pepper, possibly cumin
- Clean, rinse and lightly dry the meat.
- Cut to the desired size – so that the pieces of meat fit into the glass.
- Season the meat with salt and pepper and start filling into pre-sterilized, dried jars.
- Then fill the meat with broth or water to ¾ of a glass.
- Cover and place in a pot.
- Cook at 98 degrees for 90 minutes, the next day you only need to cook for 60 minutes.
- Store the cooled glasses in a dark and cool place – the ideal temperature is around 14 degrees.
Rules for loading raw meat
- Use only clean, healthy and fresh meat .
- Properly remove the blood from all types of meat and let it cool in the refrigerator for at least 24 hours before canning.
- Just wash the meat lightly , never leave it submerged in water – to avoid decomposition.
- Always remove unwanted fat from the meat to avoid an unwanted unpleasant smell – leave only the one that is cooked (however in a small amount).
- Do not add any vegetables or onions to the meat – it spoils more easily.
And how did you like today’s raw meat pickling recipes? Write to us in the comments!