Canning Wild Game

[billythekidrock]

Glad it worked out for you CG. If this was your first time and you had any glitches in your setup or process can you post them so others can learn?

[Michelle_Nelson]

I was going to can some of my deer but I got lazy and decided to do steaks and burger.  Of course I caught crap from BTKR for not doing more steak and less burger, LOL.

I need to start looking into some Salmon & Steelhead fishing.  I canned some fresh Tuna this year and it is awsome.  I wanna can a couple jars of Salmon and Steelhead. 

[Hacksaw]

Thanks for taking the time for such an informative post. I have been trying to force myself to learn how to can for some time now. Your post has convinced me to take a shot at it this winter. Once I get the wood stove and the beer fridge set up in my new shop, I'll kick back and do some canning.

[ICEMAN]

Just re-read this article, great job.

BTKR, thought I would mention, I stopped canning in the house and now let the canner set on my propane crab cooker outside, to keep the humidity and noise down in the house.

[Hacksaw]

Hey BTKR, this post is packed with so much good info and details, I was just wondering if it could be made into a sticky thread so it is easier to refer back to when I get setup.

[ICEMAN]

Hacksaw, just save this page as one of your favorites, then you can hit it back easy...

[Hacksaw]

Will do.

[NRA4LIFE]

BTKR,

Great post.  Apologize if I missed this, but the jars, lids and rings should be sterilized in boiling water first.  That's just what I was taught though.  You're method is literally identical to mine.  I love the stuff.  Here's a couple twists I've put on this recipe.  Try adding one of the following to the pint jars (instead of salt) before sealing:  1/2 tsp  fennel seed (makes great meat for italian dishes); 1/ Tbsp of Lipton Onion soup mix (just gives it a great flavor); 1/ Tbsp taco seasoning (for mexican dishes).

This is my humpy recipe.  I put the filets in the smoker and smoke the heck out of them for just about an hour or so at 150 degrees.  At this point, the skin will peel off real easy and you can remove all the brown and grey matter that is between the skin and meat.  Then can as specified.  Really, really awesome.

For those of you who have never tried canning, you will be amazed at how good this turns out.

[7mag.]

I do that with venison alot. I usually make sandwiches out of it. I smash the chunks of canned meat with a fork after draining the water off. Then I mix in mayonaise, like making a tuna sandwich. I usually add diced pickles and sometimes onions. It makes great sandwiches, everyone that has tried mine loves it. Good post, BTKR, this method is easy and versatil and most people love how it turns out. My son and nephew ate a whole quart while I was canning last time.

[BLKBEARKLR]

what a good tutorial thanks for sharing it

[TheHunt]

I have never tried this but I am willing to give it a try.  I shot an elk and a deer this year and 1/3 of it is gone.  Next year the meat eater and his meat eaten buddies will be gone to college so I give this a try.   

I like the idea of putting seasoning in with the meat. 

Great post...

[Joshuadavis9]

If you ever run out of room at your house, I'll gladly take some off your hands 

[grundy53]

I love canned deer meat      we have a ton made every year (family friend makes it). My dad and I each have a wa tag and 2 ID tags plus our wa elk tags... makes for a lot of meat.

[Tyler_and_Henry]

Hey don't forget the game birds...mmm yummy. Just throw on some canned pears a few spices heat and eat..

[TheHunt]

I am going to give this a try with this years deer as I have no space in the freezer.