When you run out of bacon make hash!!! We recommend canning this recipe it makes early morning breakfast quick and easy.
The Brine, mix all ingredients in pot simmer until salts are dissolved then let cool before soaking meat. Meats need brined 3 to 7 days in refrigerator. Smaller cuts take less time larger cuts longer; you’ll learn as you go if your finish product isn’t pink through and through you didn’t brine long enough no biggie meat will still be good. Tupperware or freezer bags work; bags have the benefit of maybe using a bit less brine. We chose to use our chamber vacuum seal it works with liquids.
| 2 Qt Water |
| 3 Tbs Morton Tender Quick click here to buy on amazon rarely found in stores save yourself the hassle |
| 3 Tbs Pink Himalayan Salt |
| 9 Tbs Sugar |
| Pickling spice add when cooking is more effective 2 Tbls in pot or 1 Tsp per pint Jar |
The Meat, This is a great recipe for tough cuts. You can brine larger roast with this recipe for St. Patties day corned meat. When making hash it is recommended to cut meat down in size for faster brining process. Wild game silver skin, fat or slight freezer burn can be tolerated all taste great when corned.
Cook, add pickling spices boil in pot for 1.5 hrs or until meat falls apart, insta pot 20 minute per lb.
Can, This is our preferred method. Drain meat and stuff pint mason jars with raw meat leave 1/2″ head space add 1 tsp pickling spice per jar. Process cans in pressure canner for recommended time. 100 minutes 15 psi learn more about canning methods and times at National Center for Home Food Preservation
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