| Community > Butchering, Cooking, Recipes |
| Canning Wild Game |
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| 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 |
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