Canning sausage

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by dirtstalker, Mar 11, 2021.

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  2. barney

    barney 12 pointer

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    I pour the jar at least half full when I can it. I make sure jars are sterilized and very warm before filling with sizzling sausage and instantly cover with frying hot lard and I flip the jar as soon as the lid is on. The sausage will actually still be frying in the jar for a little while after the lard is poured over it. I also understand that there are risks associated with this canning method.

    My grandparents also "larded" fried sausage and other fried pork, mainly pork chops and sausage in a crock by layering the meat and pouring warm lard over the meat. The crock was kept in the cellar or the smokehouse over the winter. Just rake the lard back and take out what was needed then seal the hole back up with the lard.
     
  3. dirtstalker

    dirtstalker 12 pointer

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  4. dirtstalker

    dirtstalker 12 pointer

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    Hope to get this done in the next week or so. I think it will be fine. Im sure ive risked worse lol.
     
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  5. bigbonner

    bigbonner 12 pointer

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    Like Barney said sausage was layered in a open crock and covered with layers of grease/ lard. People would just dig out sausage as they needed it , heat and eat.
    I have also heard that sometimes if it was done wrong people got really sick.
     
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  6. dirtstalker

    dirtstalker 12 pointer

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    Im thinking the high heat of both the sausage and grease, then the lack of air once cooled off and the grease sealing around the lid will keep any germs from growing in the jar.
     
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  7. bondhu

    bondhu 12 pointer

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    The way I understood it the grease forms the barrier. Heard old folks talk about digging in the crock for sausage. But they said invention of jars was great because ,has been mentioned it was hard to get the sausage you left in crock sealed back up. A jar of sausage is all eat up.
    I would never doubt Barney’s wisdom. But flipping over before cool. I would be worried 1st sausage patty would be out of grease. I would also leave at least half inch head space. I would also let completely cool and use the plastic ball lids. No sense in wasting a seal. The lid is just to keep mice from licking all the grease out. :)
     
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  8. rcb216

    rcb216 12 pointer

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    Yep cook cover with the grease and flip over. Simple as that. Gonna hunt some hogs in a few weeks in Texas. Hoping to do 50 or so pounds when I get back. Gonna use prairie sage and mountain man blend from hi mtn seasonings.
     
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  9. dirtstalker

    dirtstalker 12 pointer

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    Getting a start on this. 14 pints so far. Canning a total of 22 lbs all together this go round.
     
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