Rebel's Delight: Preserving Smoked Boston Butt in Jars for Unconventional Flavor
Some culinary adventures push the boundaries of tradition and embrace the rebel spirit of exploration.
Preserving smoked Boston butt in jars is one such endeavor that combines the art of smoking meat with the convenience and charm of canning. In this article, we will take you on a journey through the rebellious world of preserving smoked Boston butt in jars. Get ready to tantalize your taste buds and defy convention with this unique and flavorful preservation method.
Recipe: Smoked Boston Butt in Jars
Ingredients:
- - 2 Boston butts (approximately 8-10 pounds each)
- - Your favorite dry rub or seasoning blend
- - Wood chips or chunks for smoking
- - 15 pint-sized canning jars with lids and bands
- - Water for the water bath canning process
Instructions:
1. Preparing the Boston Butts:
- - Preheat your smoker according to the manufacturer's instructions to a temperature of 225°F (107°C).
- - Rub the Boston butts generously with your preferred dry rub or seasoning blend, ensuring an even coating on all sides.
- - Allow the seasoned butts to rest at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
2. Smoking the Boston Butts:
- - Place the seasoned Boston butts in the preheated smoker.
- - Add wood chips or chunks to the smoker box or directly onto the coals to create smoke.
- - Maintain a consistent temperature of 225°F (107°C) throughout the smoking process.
- - Smoke the butts for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily shreddable.
3. Preparing the Jars:
- - While the Boston butts are smoking, prepare your canning jars by washing them in hot, soapy water and rinsing them thoroughly.
- - Sterilize the jars by placing them in a large pot of boiling water for 10 minutes.
- - Remove the jars from the boiling water using jar tongs and allow them to air dry on a clean towel.
4. Shredding and Packing the Meat:
- - Once the smoked Boston butts are fully cooked, remove them from the smoker and let them rest for 15 to 20 minutes.
- - Using two forks or your hands, shred the meat into bite-sized pieces, discarding any excess fat or gristle.
- - Pack the shredded meat tightly into the sterilized canning jars, leaving about 1 inch of headspace at the top.
- - Wipe the jar rims clean with a damp cloth to ensure a proper seal.
5. Sealing and Processing the Jars:
- - Place the lids and bands on the filled jars, tightening the bands until they are fingertip tight.
- - Fill a large pot or canner with enough water to cover the jars by at least 1 inch.
- - Carefully place the jars into the canner and bring the water to a rolling boil.
- - Process the jars in the boiling water bath for 75 minutes, adjusting the time for altitude if necessary.
- - After processing, carefully remove the jars from the canner and place them on a towel-lined countertop to cool.
- - As the jars cool, you will hear the satisfying "ping" sound, indicating that the jars have properly sealed.
6. Storage and Enjoyment:
- - Once the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex or pop, the jar is sealed.
- - Store the sealed jars in a cool, dark place for up to one year.
- - When ready to enjoy, simply open a jar, heat the smoked Boston butt, and use it in your favorite recipes like sandwiches, tacos, or barbecue platters.
Preserving smoked Boston butt in jars is a bold and unconventional method that pays homage to the rebel spirit in all of us.
By combining the art of smoking meat with the time-honored tradition of canning, you can create a flavorful and convenient pantry staple that will impress your taste buds and ignite your rebellious culinary passion. So, embrace your inner rebel and embark on this unique preservation journey to savor the rich and smoky goodness of smoked Boston butt anytime you desire.
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