Meat boy is back and with a lack of meat packing due to the quarantine I'm going to show you guys how to can some meat today and last week we did a corn Fee method which you know didn't require anything and that's a very quick and easy way to preserve meat and fat Today we're going to do the old school canning method that does not require a pressure canter All you're going to need is some jars some meat and a pot of boiling water as well as some salt So let's get started as you guys can see the water is at a rolling boil here I have two pint jars You can use a larger court jar, but you have to make sure that it can be completely submerged in the pot So you have a larger pot you can use a larger jar and the first thing we want to do is sanitize these So we're going to boil these and that's going to kill any bacteria Anything we don't want on the jars and on the lids we can take these out And I'm going to run them under cold water just to speed this up a little bit So the jars are clean and cooled off Here I have about three pounds of grass-fed ground beef I know if you're getting this from a local farm that's great if it's from the supermarket I try to go organic as well. This is just some sea salt that I'm going to add Little extra preservative and of course brings out the flavor of the meat I'm just going to mix this up just to incorporate the salt and this is where you can add any you know flavoring, spicing, seasoning that you'd like to now you could add time. That's one of my favorite things It's a lot a little bit of time today You can take a little bit of time, you know rub it in my fingers to release the oils and And time in general is it's probably my favorite herb to put on red meat You know if I could only choose one thing mr. Definitely be it and now we just put it in the jar So you don't need to add water or anything or broth to the jar to top this off because you know when you cook it The meat is going to release its own juices and almost like Steam itself, but when I'm putting this in here. I'm just going to try to pack it down I'm not going to go too crazy. I'm just going to try to get as much as possible in the jar And I'm using ground beef today, but you know you guys could use whatever cuts of meat you want You know if you're using chunks of meat or larger chunks, you still don't have to add water Now the water will release from the meat when you cook it. I just want to get it pretty tight Yeah, I figured most of you guys have ground beef on hand and and it's the cheapest and most affordable cut So so the meat almost near the top, you know, it's not overflowing, but It's packed about as tight as we could get it I just want to wipe the lid and make sure it's nice and clean before putting the top on you know wipe the lid itself Like the band make sure it's all clean before you screw the band on just take the lid and press it down And make sure that you know no extra meat is coming out of the sides and we should be good here Yep a little tight, but nothing crazy And there we go. So let's do the other one too. I'll say the only really important part here is that you try to get You know the bottom packed pretty tight and then the rest of it is pretty easy to do All right, so again I'm going to take my lid and press it down and make sure there's no extra meat looks good Wipe the edges and then I'll screw it on Probably makes a meatballs for my sister with this later and now all you have left to do is put these in the boiling water Lit down and since the water isn't covering the top I'm just going to top this off with some more water So we're going to keep this at a rolling boil for about 90 minutes an hour and a half and then we should be done So about halfway through the process we want to flip these over and put them right side up So it's been about 90 minutes our meat is cooked more than we would ever want it But you know the goal here isn't exactly you know the health is or the tastiest meat the goal is to have a non-perishable preserved food So let's take a quick look at these jars obviously incredibly hot But you know you could see The jars are full of the liquid that has seeped out of the meat So as this cools off what's going to happen is you know the meat is going to settle to the bottom and There's going to be like a little bit of a space on top. So you know Don't be surprised if you see something like that and these are probably good for you know I would assume at least a year or two Maybe even longer now you lovely ladies and gentlemen might be wondering Frank Don't you need a pressure canner isn't this not safe? I mean our grandparents whether it was 50 a hundred years ago used to use this method to preserve food and a lot of people still use this without a pressure canner a lot of our Modern food guidelines are because our food system is so polluted with chemicals on natural strains of bacteria That it becomes dangerous But if you're using you know high quality meat product if you're sanitizing your jars You know there's no real difference between this and the pressure can't stop And I would even argue that that's being heated at such a high temperature You're probably going to lose even more of the nutrients Maybe we'll give all of the stuff we've made a taste in a future video But I mean let's be honest guys well done Overcooked can ground beef. I mean it might still be moist because you know all the moisture is in there and now if you were to add like tomato sauce Or you know a lot of spices and seasonings you know this stuff might actually taste pretty good But you know by no means is it going to be this like amazing end-all be-all dish unless you put you know Quite a bit of effort into seasoning it. So I hope this helps some of you guys out This method and the cone fee method are Definitely the two easiest ways to preserve meat that require a minimal amount of resources a minimal amount of time as well as work And you know you could use it with ground beef. I think next week We'll show you guys how to drive beef to make pemican and then we could also do jerky But the problem with those two is that it's very time intensive. It's very labor intensive and you know Most of you guys aren't gonna want to do that type of stuff So thank you guys for joining me today if you could please like the video Subscribe of course hit that bell icon and above all guys please share the channel if you guys do want to support me further Check out Franky's free range meat. You can get some of this ground beef You can go to organ supplements.com if you guys want a non-perishable Source of nutrition. You know those organ supplements will last you know two three years as they are freeze dried You can go to Franky's naturals for minimal ingredients and minimally processed hygiene and cosmetic products and Frank dashed Fowah.com for a free carnivore diet meal plan This isn't exactly on the meal plan, but I'm sure you guys could fit it in One other thing to keep in mind is the fat ratio of the ground beef you're using Ideally 70 30 because if it's 80 20 you might have to add more fat So you know if you do want to take these out and actually eat them and use them in the future You know it's a bit better to have a complete source of nutrition in there And I mean even use an organ grind that would be great And that's another reason that I use the smaller jars which I forgot to mention earlier Yes, you can use like a big quart jar or like even a half gallon jar and put a bunch of meat in there But you know when you actually go to take this out to eat it, you know even this amount of meat This is a lot for one person you know you could do smaller jars and I would even encourage that So take care guys You