Who cans their venison?

[KFhunter]

I did, well one batch anyways, 7 quarts jars.


Curious what people have found to do with canned venison.   Last night I made Chili Colorado with a jar of canned venison. 

Also 1 inch of head space isn't quite enough,  next time I'll leave more it boiled fats and grease all over inside the canner.

[buckfvr]

3/4in chunks raw with a pinch of sea salt in the jar ...........heated over noodles, rice, any type potato, stew, chili, soup..........on and on. 

[robescc]

I actually prefer my venison this way. I save the back straps for steaks and can all the rest. My wife doesn't like the taste of venison but she does like it canned. I put a teaspoon of canning salt, quarter of a small onion and a clove of garlic in a quart jar. I hot pack it so I can get more meet in the jars than raw packing. This makes the most tough meat, like the front shoulder, fall apart tender. This year, we tried something different. My wife is Mexican and cooks really well. Since she makes killer Birria, she made the sauce and put 1 cup of it in each jar. We then packed the jars and finished it off with the juice from cooking it slightly. We haven't tried it yet but I am looking forward to it.

[Bean Counter]

*tag* 

[loggerjim]

We strain it, then roll in flour, season and fry. I know it's already cooked, but you should try it. I've also made barbecue pulled sandwiches out of it. Delicious!

[lokidog]

I did, well one batch anyways, 7 quarts jars.


Curious what people have found to do with canned venison.   Last night I made Chili Colorado with a jar of canned venison. 

Also 1 inch of head space isn't quite enough,  next time I'll leave more it boiled fats and grease all over inside the canner.

Where is the fat and grease coming from?  Ours this year (7 jars as well but only had about 1 1/4 pounds and a quarter onion in each) had maybe a light film from what cooked out of the meat.  I also had way more headspace than an inch and it still came out.

[billythekidrock]

I did, well one batch anyways, 7 quarts jars.


Curious what people have found to do with canned venison.   Last night I made Chili Colorado with a jar of canned venison. 

Also 1 inch of head space isn't quite enough,  next time I'll leave more it boiled fats and grease all over inside the canner.

Where is the fat and grease coming from?  Ours this year (7 jars as well but only had about 1 1/4 pounds and a quarter onion in each) had maybe a light film from what cooked out of the meat.  I also had way more headspace than an inch and it still came out.

We set aside 13lbs for 7 quarts which is about 1.8 lbs per quart.  With diligent removal of silverskin, most tendons and fat, we probably end up with about 1.6-1.7lbs per jar. Depending on how much tendons are left, we may or may not have sealing issues due to fat. This can be alleviated by using less meat and increasing the headspace.

[wapiti hunter2]

We make the chili, stews etc and then can them. Quick easy pop in the pan meals.

[Florida_Native]

From the south. Never heard of.canned.meat before I came here which is suprising you would think this would be needed in a warmer climate.

How does it affect the taste?

What else do.you can? Any fish receipe? Let me know if I.am.hijacking the thread and I'll move it.

[Remnar]

 Grew up on this stuff , makes great sandwich spread . Drain liquid,chop with food processor (or just mince with fork), ad mayo, horseradish, onoion etc. to taste .

[ICEMAN]

Yep. As a sandwich spread, pulled w bbq sauce, over penne noodles,  mixed into scrambled eggs, or a killer carneasada type for tacos or burritos. You cannot beat having a cupboard full of wonderful soft ready to eat canned deer elk or bear.

[T Pearce]

Sounds good!
I prefer fresh but am prepared to can everything if the power is still out on day 3.

And I'm sorry KF I thought this was another newby thread when I first posted.
 
Tom

[T Pearce]

From the south. Never heard of.canned.meat before I came here which is suprising you would think this would be needed in a warmer climate.

How does it affect the taste?

What else do.you can? Any fish receipe? Let me know if I.am.hijacking the thread and I'll move it.

Florida, the usda has all the info you need. And yes its good stuff. I'd believe that canning is more of a humid country thing with drying prominence out west
T

[TheHunt]

OK, I canned 36 pints of elk this year and it is fantastic.  What does it mean to hot pack the meat?  All I did was put the meat in the container and can it.  I did not pack the meat in.  When it came out there was a gap of 1 inch or 1 1/2 inch gap from the lid and the meat. 

Anyway, I would like to know what hot packing is?  What it does for you?

[chester]

We always brown it first, then in the canner 90 min at 11 lbs . I think the browning may be "hot packing " not sure tho


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