Canned venison
- Thread starter Bojo
- Start date
nakneker
Gold $$ Contributor
First time I saw bottled/canned meat it really didn’t look to appetizing. We use to take all the small chucks of meat or meat with grisly meat and save it for stews or biscuits and gravy. One if the guys who works for me brought some to work and I tried it, it just fell apart was delicious. We’ve been bottling the front shoulders, neck and scraps of the prime cuts ever since.
It isn’t hard. We use a big pressure cooker because we’re doing multiple big game animals at the same time often. We use wide mouth pint jars and fill them with meat about 1/2 inch to the top, add salt and whatever else you like. Your only limited by your imagination, jalapeños and garlic or one of our favorites but we do a variety of flavors. Sometimes we add a little of broth. You’ll be amazed at how the toughest piece of meat will fall apart when your done. We use it for tacos, enchiladas, stews, sandwiches and the meat keeps for a very long time. Don’t be put off by the looks, give it a try, it’s a great way to use a lot of the less prime cuts of meat and scraps. That’s elk meat in the pics.
It isn’t hard. We use a big pressure cooker because we’re doing multiple big game animals at the same time often. We use wide mouth pint jars and fill them with meat about 1/2 inch to the top, add salt and whatever else you like. Your only limited by your imagination, jalapeños and garlic or one of our favorites but we do a variety of flavors. Sometimes we add a little of broth. You’ll be amazed at how the toughest piece of meat will fall apart when your done. We use it for tacos, enchiladas, stews, sandwiches and the meat keeps for a very long time. Don’t be put off by the looks, give it a try, it’s a great way to use a lot of the less prime cuts of meat and scraps. That’s elk meat in the pics.
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MikeT49
Gold $$ Contributor
I usually cut up my deer into all the steaks and roasts I can. Then use the scraps for burger or sausage. My bud has been canning most of his for 30+ years. This is his method:. Work with chilled meat, makes it easier to remove tallow. Remove all the tallow you can. No hair. Cut meat into usable sized pieces (you decide). Cram into jars and minimize air. Fill to about 1/2" of neck/shoulder junction. This will be about 1" below jar mouth.
Add no seasonings, you will season to suit when you utilize the meat. With lids loosely screwed on put in pressure cooker. Cook at 11 psi for 75 minutes after indicator pops up. Remove form cooker and tighten lids.
Prior to use, chill in the fridge. You can then easily remove the small amount of tallow with a spoon.
Now use your imagination and cook up some good shit. Such as:. Venison Stroganoff, Venison Chow Mein, Venison BBQ sandwiches. Etc, Etc, Etc. Makes absolutely superb, healthy, delicious food for the table.
Add no seasonings, you will season to suit when you utilize the meat. With lids loosely screwed on put in pressure cooker. Cook at 11 psi for 75 minutes after indicator pops up. Remove form cooker and tighten lids.
Prior to use, chill in the fridge. You can then easily remove the small amount of tallow with a spoon.
Now use your imagination and cook up some good shit. Such as:. Venison Stroganoff, Venison Chow Mein, Venison BBQ sandwiches. Etc, Etc, Etc. Makes absolutely superb, healthy, delicious food for the table.
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So it worked then but not now????? You must have just been lucky then, like I have been for the last 20+ years.
yeah, i.did.a few jars ,once!
and apoligized for my poor typing skills and not adding sugar. but if you want to argue about boil bath vs pressure cooking i recomend taking it up with USDA or FDA and not here or with me.
do it however you like. and after 20+ years, how many times did you think you had the flu?
enjoy your jars and my blessings are with you.
Awe come on Remy, let's keep debating. Are you trying to say that I don't get botulism from my jars , but I get the flu???
Do you even take the time to think about how you respond to something?
Are you talking about swine flu? H1N1? Which strain? Should I google it? I have had bronchittus a few times, was it the venison?????
All I did was respond to the original post to try and participate in a conversation about my life experiences of canning my own venison. I'm still here. I'm not a stupid as you think. Yet, you had to go on and on about stuff you googled insisting that I am unsafe and misleading people, who have their own brains, and must be responsible for themselves. They can google to can't they???
It seems that on most of these forums there are people like you just waiting to pounce on someone, and feed their own egos by trying to prove someone is wrong, and insulting them in the process seems to be of no concern. Well, I CONTRIBUTE to this forum, and everyone I have ever done business with has been courteous and respectful. The one time I have something to say in a conversation, you have to go and ruin it for me. bit back.
BTW, If you are already apologizing about your boss not liking your emails, and apologizing on how you don't "sugar coat" your responses, maybe you should look at yourself as the one having an issue.
Just so you know, I HAVE sugar coated my responses, and these are my last ones!
I apologize to the original poster, for ruining their thread.
I apologize to the forum boss and the other administrators, for letting this cat get to me.
I do not apologize to remy, ya'll know what I think he can go do!
Over and out.
old_heli_logger
Gold $$ Contributor
Use one of these...taper seal, no rubber gaskets to fail.
The best I have eaten used better than boulion and a bit of beef tallow with cubed deer. My folks always filled to the top and they caned probably 50 qts a year using that method. Trimming the deer meat and adding a bit of tallow makes a huge difference.
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