I’m fixin to can a bunch of tri-tip in the form of pot roast. I’ve used chuck in the past, and found it to be a bit heavy on the fat cap in the top of the jars. So, this time I am going for the leaner cut. Should work out fine from what I’ve read. I have a shit ton, like fifty pounds of tri tip on hand. Should be a long, fun day.
If you’re canning beef, why would you be worried about the flavor of beef? Chiselers is one of the best and most flavorful cuts. I guess you could can chicken...or soy.
1Icemonkey 0 points 2.5 years ago
If you’re canning beef, why would you be worried about the flavor of beef? Chiselers is one of the best and most flavorful cuts. I guess you could can chicken...or soy.