A few days ago I decided to pull a couple of briskets out of the freezer and let them defrost, then I’d smoke them. We cook and eat a lot of dry beans and I love having just a bit of smoked meat for seasoning so I planned to can up small bits of the smoked brisket in half pint jars and those would be just right for seasoning beans.
I seasoned the briskets and stuck them in the smoker yesterday morning. It wasn’t long after they started smoking that Vince asked what kind of soup we had that we could have for lunch. That reminded me that we only had three jars of Brunswick Stew left. I asked Vince if I could use brisket in Brunswick Stew. He said he thought you could use anything you wanted.
I googled what kinds of meat could be used in Brunswick Stew and the first thing that came up was squirrel, rabbit and possum. OK. I think brisket will be fine.
I know some recipes don’t include lima beans but . . my Brunswick Stew has lima beans and . . my pot is about to run over. I still needed to add corn and potatoes so I had to put those in the jars. I ended up with 16 quarts plus enough left over for dinner,
Speaking of canning, the gauge on my big canner has stopped working so I’m only going by the weighted jiggler. The mail man came in the middle of my canning job yesterday and he brought the new gauge so Vince will put that on for me tomorrow and we’ll be back in business without limping along without a gauge.
Soon I need to can more chipotle beef soup. Vince has asked for that to be on the menu at least every other week through the winter!