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Where to buy emu meat

The Last Page

 

 

 

Canning Emu Meat

With so many health conscious consumers going directly to the farm for pastured meat, we thought it would be in line to provide canning instructions in addition to our usual featured recipe.  If you arrange for a custom slaughter, you will usually get the meat packaged for freezing.   Not everyone has adequate freezer space to accommodate their family's needs, so canned foods are a viable alternative.  

These instructions are from Dori Ordos

 

Seasoned Ground Emu

4 lbs lean ground meat
1 1/2 cups chopped onion (about 2 medium)
2 cloves garlic, minced (optional)
2 cups tomato juice
1 1/2 cups beef broth (I have used bouillon powder & hot water)
1/2 teaspoon pepper

Brown meat, add onions and garlic and cook slowly until tender. Skim off excess fat (you probably won't have any with emu!!!). Add remaining ingredients and simmer 15 to 20 minutes or until very hot. Pack hot into hot jars, leaving 1" head space. Adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 lbs pressure.
Yield: about 5 pints if you are using veal, 7 pints for emu (the emu doesn't seem to shrink like beef)

I have used this as a base for a quick soup - just add whatever vegetables
you have on the shelf. I used black-eyed peas (rinsed) and corn (drained) and added tomato juice to make it the right consistency.


Chili

5 lbs lean ground meat
2 cups chopped onions (about 2 medium)
1 clove garlic, minced (optional)
6 cups cooked or canned tomatoes and juice or mix canned tomatoes with Rotel tomato/pepper mixture for extra flavor)
1/2 cup chili powder
1 1/2 tablespoons canning salt
1 hot red pepper (optional)
1 teaspoon cumin seed (or ground cumin)

Brown meat, add onions and garlic and cook slowly until tender. Skim off excess fat (you probably won't have any if you use emu!!!). Add remaining ingredients and simmer 15 to 20 minutes or until very hot. Pack hot into hot jars, leaving 1" head space. Remove air bubbles. Adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 lbs pressure.
Yield: about 6 pints if beef, 8 to 10 for emu.

To serve: Add cooked or canned pinto or kidney beans, heat & serve.
I added tomato sauce when serving - we like our chili a little wetter.

Enjoy!

 

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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