Best Amish Brine For Canning Beef Steaks Recipes

AMISH CANNED MEATLOAF

Steps:

• 1. Mix well and pack in wide mouth qt canning jars. Boil 3 hours in a boiling water bath or at 10 lbs pressure for 90 minutes

AMISH POOR MAN'S STEAK

Steps:

• Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
• Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).

AMISH BRINE FOR CANNING BEEF STEAKS

Steps:

• 1. Heat until clear, then put 1 cup in each canning qt jar with beef steak.
• 2. Pressure can at 15 lbs pressure for 30 minutes.

BRINE FOR CORNING BEEF

Steps:

• Bring first 9 ingredients up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does. To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket. When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.