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Anybody have a good recipe/tips for canning venison? I want to can my daughter's deer and have never done it before. Any tips would be appreciated.Thanks
Hawgdawg, don't forget ultra quick and excellent shredded bbq bear/deer or elk sandwhiches!!! YUM!
I am eating canned bear meat over penne noodles, with veggies and a red sauce as we speak. I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat. Pressure can in pints, sometimes quart jars. Meat only, no salt.
Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.
Quote from: bearhunter99 on November 22, 2013, 07:17:46 PMAnybody have a good recipe/tips for canning venison? I want to can my daughter's deer and have never done it before. Any tips would be appreciated.ThanksThe following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.http://hunting-washington.com/smf/index.php/topic,12969.0.html some folks use their propane crab/turkey cookers. Be really careful with your flame size! (Boston marathon bomb)In addition. I was taught to remove rings and wash and dry before storage. I have removed rings before and found food particles and rust. Nasty!The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.