Homemade Pressure Canning Corned Beef from Brisket Part I

[@jameswallace3043]

You have taught us all and have awaken us that if we spend at least $200 a month on different meats for 6 months we can really lay back for about 3 years lol

[@1930sgirl]

Wow....that's a lot of beef!:) Looking forward to the follow up video. Thank you!

[@sebagosteve]

Strong performance. I am looking forward to the second part. Be safe.

[@cuffem311]

hello and a great informative video!! I was wondering if you could smoke a brisket like you would normally do and then can it with bbq sauce instead of water? If you could help me with this I would be forever in your debt!! Thanks again for the great videos!!

[@MsAnna4040]

Very interesting. I had no idea how to make cornbeef.

[@JuliaP777]

At the Win-Dixie near me in Florida we pick out the piece of meat that we want, take it to the counter where the butcher is, ask him/her to clean the meat (trim fat off, ground it up, slice it, whatever you want), then they package it and put the new lower price on it that it weighs with out the fat, and then if you ask them they give you all the extras (like the fat) for free. So when we need extras we just ask them and they give it to us because they just throw it away if no one wants it.

[@BexarPrepper]

@jaykahr You use as much water as you need to cover your brisket. alot of people put their meat in the pot and pour water over until it's 2" above the meat then take the meat out and then boil that water. Once you get your water you have to keep adding salt to the pot until the egg floats. I hope that helps. Blessings!

[@BexarPrepper]

@drduncan74 Were up to $3.35 here and climbing. Not gonna be pretty come summer. That is one of the reasons I finally decided to start making video's. Too many of us have forgotten the old ways to same some money or have never learned. Thanks for the compliment my voice is very distinctive and everyone always knows when I'm near! LOL

[@contreeman]

3 WEEKS I THOUGHT WAS CORNED BEEF NOT SOURKRAUT, I DIDN'T REALIZE IT HAD TO SIT THAT LONG TO GET BRINED THE WAY IT WAS SUPPOSED TO. GREAT VIDEO GOD BLESS

[@BexarPrepper]

@MsAnna4040 In my 20's I was lucky enough to live in a neighborhood with about a dozen homes where I was the only youngin. They taught me how to do anything and everything and in return I got to hear their wonderful stories that I'll never forget. My only regret is that I didn't raise my children there.

[@BexarPrepper]

Just remember temperature is important keep it cool. Blessings!

[@BexarPrepper]

LOL looks like it doesn't it. No just a bunch of family members unwilling or unable to prep for themselves. Blessings!

[@BexarPrepper]

@cuffem311 You sure can there shouldn't be any density issues because you can can bbq sauce easity. Blessings!

[@BexarPrepper]

@JuliaP777 Great suggestion I'll have to see how my store handles it. Blessings!

[@benchkey]

Thanks for the recipe and instruction. Could the fat be used after the corned beef was cooked? I happen to love fatty corned beef because the fat lends so much flavour to the meat in the cooking process? I trim the fat after cooking.

[@MsMommaRose]

My residence is too warm (I think). Can it brine in the refrigerator?

[@angelbabysoaps9254]

You can get fat trimmings at the butchers either low cost or free.

[@JuliaP777]

@BexarPrepper Your welcome! : ) Try it. If it works you get to save a few more bucks for other things like more prepping and if not its not like you lost anything. No harm and fowl.

[@sumittechkgp]

OMG! Do you have a football team to feed ?

[@MaryWoodard1952]

Why do you have to leave it for 3 weeks?? To make what??

[@BexarPrepper]

@1930sgirl Go big or go home right :)