Have you ever bought canned tuna? Or canned chicken? I know I have. When I’m in a pinch, I can use the stuff and add it to a baked sandwich recipe. Or I can add it to a soup to add some meat because I have nothing defrosted.
Meat has been preserved for centuries. To us, the thing is that it’s intimidating. We don’t understand it. It doesn’t require vinegar to preserve it. So we freeze our meat.
Currently, we’ll randomly hear about massive power outages coming. Not a subject I like to dwell on. But it does make me think about apocalypse meat. I wish I had come up with the name. But unfortunately, I did not. This was my brother’s doing. He told me about my mom’s apocalypse meat. In Russian its called tushonka.
When I was younger, I refused to touch the stuff. But it’s literally the same thing as canned meat at the store. Except with all the trash in it. That’s because it’s made by people who grew up in Soviet times. Where you needed to can everything you could to survive.
And, these recipes STILL work! Surprisingly, propaganda pushed by companies that want to make a buck off of you doesn’t change actual science. These foods will last, and it doesn’t take their fancy equipment and chemicals.
The meat tastes great and is plain enough. You can add it to just about anything! Dress it up with some flavors and spices, and it’ll be perfect. In this recipe, you can use chicken, beef, or pork. The choice is yours.
This recipe comes from my kitchen. My mom told me what to put into it. And I came up with the measurements. This recipe makes 3 pints chicken, and 3 pints beef. Of course, play with the measurements as you like if you’d rather do more. Or you’d just rather do all chicken or all beef.
It’s a simple recipe and can give you peace of mind that you’ll have meat in case of an emergency.
This specific recipe requires an Instant Pot. Something like this: https://amzn.to/40LoQJd It needs to have the Pressure Cook option.
Ingredients
Equipment
Method
- Heat your oven to the lowest setting. (Mine is 170 degrees Fahrenheit.) Place all your jars inside.
- Boil water, and once it's boiled, place your lids in hot water to sit for a couple of minutes.
- Dice your chicken and beef separately and place in seprate bowls.
- In your first 3 jars, fill with chicken, 1 tsp salt, 2 peppercorns, and place one bay leaf inside each jar. (Layer the salt between the chicken to get it everywhere.) Leave about 1/2 an inch of space from the top of the jar.
- Tighten the lid. Almost all the way, but do not fully tighten it.
- Add your beef meat to your jars with the 1 tsp salt, 2 peppercorns, and 1 bay leaf per jar. Layer the salt to make sure it gets everywhere. And leave about 1/2 an inch of space from the top of the jar.
- Tighten the lid. Almost all of the way, but do not fully tighten it.
- Add your jars to the pressure cooker. It should fit 5-6 jars. If all of your jars don't fit then place your extras in the fridge until your next round.
- Fill the water until the water reaches 4/5'ths of the jar. The lid rim should not be covered by the water.
- Press the Pressure Cook button on the Instapot. Let it do its thing.
- Once it's all finished, place your jars onto a kitchen towel and allow to rest for another 4-5 hours covered.
- Enjoy!
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