When I first heard of pickling meat, I didn’t know what to think. In my mind, I pictured kosher dill pickles and really wondered if the meat would taste like that. However, it was when I had a further understanding of food preservation that I truly began to realize what pickling is.
Pickling is the act of preservation through the use of an antimicrobial liquid that is often made with salt. Some examples of pickled beef are things like pickled sausage.
By learning to preserve meat through pickling, you are one step closer to food preservation. Here we will discuss pickling meat and how to store it to have the best shelf life possible.
As a kid, I used to see jars filled with pickled pigs’ feet and sausages often. Now, I never ate them until I was an adult.
How Long Does Pickled Beef Last?
Pickled beef can last up to 5 years if canned and stored correctly. For this recipe, you will need quarter jars, a pressure canner, one cup of salt, beef, and 4 cups of water.
The best option if you want to add this meat to your stockpile is to can it in a pressure canner by following your manufactures instructions.
When preserving meat, you should always take safety as your number one priority.
Never water bath meat because it will not kill all the bacteria and leave you at risk; pressure canning is crucial.
In my large pot, I brought water to a boil and added salt and some pepper.
I placed the cut beef meat inside the jars. Make sure you leave enough head space and also take all the air pockets out.
Add a little bit of the brine to the jars. This heats up the jars and makes your meat juicier. Fill it up about two inches. The salt in the brine also helps inhibit the growth of harmful bacteria. If when you open your jars you notice any mold on top, something is not right.
Take a very clean rag and dip it into a little bit of clean water and clean the rims of the jars. Do this to make sure there are no food particles that would cause a failure in the seal. Then, with a dry part of the rag, dry off the rims.
Next, put brand new lids on the jars and tighten them down with your band. For pressure canning you need to make sure the lids you are using are new.
Then, put your jars in the pressure canner. Make sure you have a rack on the bottom of your canner, so the jars don’t bounce and break. Each pressure canner is a little bit different, so make sure you read the directions on your pressure canner.
Once the pressure canner has come down to a zero pressure, you can take your jars out.
Ways To Use Pickled Beef
I like cooking my meat and using it for tacos. I found that by using this meat in tacos, I was able to really enjoy the salty flavor. I seasoned the meat when frying it with some basic taco mix and it really did do wonders.
You can also add this meat to stews, salads and sandwiches or you can dehydrate it. I really believe pickle beef would make a wonderful addition to any meal where you would either traditionally use lunch meat or even need something salty.
How Long Does Pickled Beef Last?
If the pickled beef is pressure canned correctly, it can be used up to 5 years later. Any leftovers should, however, be stored in the fridge and consumed within the next three days.
The shelf life of most canned goods is arguable because of the fact that it is really based on your process, storage, and many other factors. By learning to pickle meat, you are just one step closer to a more sustainable future and producing all your own foods and flavors.
Having the knowledge and skill to preserve food is critical in any situation, including times of great need. Our ancestors who lived during the Great Depression learned fast to be able to fend for themselves.