I’ve also canned meatloaf – same thing – soft texture, but ok to have as a quick meal. I have canned home made summer sausage – and the texture/meat was quite soft. Poultry and meats get VERY done – and shred easily – also too soft for my taste, but fairly good. When mixed with other ingredients for spaghetti, soups, casseroles, etc, it is ok. However, the pressure canning changes the texture of anything ground – particularly hamburger, and I find it unpleasantly over-done…like canned dog food. How To Make a Mini Root Cellar In Your Backyard In Less Than Two HoursĪll sausage can be pressure canned, as can chicken, pork, beef, even fish. How to Build a Smokehouse In Your Backyard (with Pictures)Īn Insanely Effective Way to Build a 5 Year Food Stockpile (video) Once you do end up opening a jar, you have 48 hours to snack on those delicious, homemade, fresh Vienna sausages, but I’m sure they won’t last for an hour. Leave it inside for five more minutes then turn off the stove and let it slowly cool off inside the cooker.Īfter smoking it, heat treating it, and placing it inside a cold storage room or a fridge, these sausages can last up to two years. Turn on the stove, and cook it until the water starts boiling. Fill the cooker with water until the jars are one-third covered. Grab your pressure cooker, and place the jar inside. Place the sausages tightly inside a jar until it’s filled to the brim.įill it with the salt water, and seal it tightly with the cap. I used a teaspoon of salt in two cups of water. First make a salt mixture with water, putting as much salt into it as you want, depending on your tastes. Step Four: Heat Treating the SausagesĪfter you are done with smoking the sausages, you need to heat treat them. Leave it covered until the internal heat of the sausages reach 152☏. If you have an enclosed grill, the next step will be easy, but if you don’t, you need to start thinking of a way to cover it. This way it will boil, and with the coal, it will gently roast. Place the sausages right on top of the boiling water on a grill. Now cover the water and leave it until the water begins to boil.Īfter it’s boiling, you can now grab the sausages. They must be fully separate this way you will get two fires that can keep the container heated. Step Three: Smoking the Sausagesįirst, start up your grill, and separate the charcoal into two parts with a metal container. Gently pinch the sausages, pushing some of the meat away, then slowly and gently twist it once like you would twist a balloon. Vienna sausage is usually kept long then twisted to create the smaller-sized sausages. Tie a knot to the end of the gut, and slowly start filling it up with the sausage mix. Now we have everything ready to start filling. Then pull the guts onto the sausage filler gently, making sure not to puncture or rip it. Make sure both the inside and the outside are clean. Grab the intestine, and gently wash it out with water. Vienna sausages are thin compared to normal sausages, and because of that, we need to use sheep intestine. You don’t really need a lot, so it’s okay to work in smaller amounts.Īfter you are done with that, grab the meat and grind it down two times with a grinder to make sure that there are no large chunks.Īdd all of the ingredients, and grind it down four more times with a hand blender, stopping blending after 10 minutes and resting the blender for 30 minutes to cool it down.Īfter mixing and grinding the meat, leave it in the fridge to rest for two hours. – 5 tbsp beetroot juice Step One: Extracting the Beetroot Juice and Grinding the Meatīeetroot juice is used to give it the usual color of Vienna sausage that we all know.įirst, grind down the beetroot then push it through some sort of filter to get all the juices out of it. So in the title I mentioned a 2 years shelf life for my sausages, but it can actually be much more. These will still be good years after that. I have eaten lots of things that were expired. The ones I stock have a 3 year expiration date. So I tried to make them at home and believe it or not, they are more delicious than the ones I bought. But my favorite canned goods are Libby’s chicken Vienna sausages (see picture). I stockpile a lot of canned goods, from tomatoes to chicken, to beans and beef.
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