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Well I slaughtered a 750 Angus steer last month. (14 days hanging in a 40 degree F. cooler to age.) Then last week I cut up the meat and made a lot of salt spiced beef which I canned. (That is the traditional recipe for Corned Beef) Then I canned a lot more of it. Made a bunch of dry beef sausage, put in a hard wood smoker to make smoked sausage (when put up in air tight vacuum packed warping that stuff will last for ever). What I didn't can I gave away to a local charity. IT THAT ENOUGH?
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[–] jamesed 0 points 1 point 1 point (+1|-0) ago
Well I slaughtered a 750 Angus steer last month. (14 days hanging in a 40 degree F. cooler to age.) Then last week I cut up the meat and made a lot of salt spiced beef which I canned. (That is the traditional recipe for Corned Beef) Then I canned a lot more of it. Made a bunch of dry beef sausage, put in a hard wood smoker to make smoked sausage (when put up in air tight vacuum packed warping that stuff will last for ever). What I didn't can I gave away to a local charity. IT THAT ENOUGH?