Canned elk. Can someone give me ideas?!

[syoungs]

A lot of you folks are magicians in the kitchen, im hoping to harness just a small % of that magic.

I'm wanting to can some elk, as stew meat. I've never canned elk. I have done tuna, jellies, veggies etc.

Thinking I'm going to cube up elk, season with spg, and try to pack pints and quarts both. Should I add oil or other fats to the jar? Should I skip seasoning at all until the can is open, or should I season further before canning?
How much weight can you get into a quart or pint jar approximately?

Thanks for any help!

[NorseNW]

I did 10 pints of moose meat a few months back.  Followed a recipe I found somewhere (maybe here???).  Cubed it up as you mentioned in the size you like.

I did pint jars with 1/2 teaspoon of salt.  Nothing else

Used 3/4 lb per pint jar as a planning factor and worked out pretty close. 

10lbs pressure for 75 minutes

I never did meat before either and was  bit nervous (I did 1 pint for trial my first run).  Turned out very good.  Super tender and good flavor not adding anything.  I've done stews and BBQ sandwiches with it so far.  Very good stuff!

I hope that helps.  I definitely plan on canning future harvests as well.

[nwwanderer]

Any recipe you like, get the time and pressure right, botox is not always a positive, enjoy

[HUNTINCOUPLE]

Just follow old Betty Crocker and add whatever spices you like! We do as mentioned already teaspoon of salt. Or non at all. It always turns out great! Can use in so many meal ideas. Enjoy!!!!!!

[Stein]

I don't can red meat but if I did I wouldn't season it except for maybe a bit of salt.  That way, you can use it for any recipe and season the final dish.  I also wouldn't add fat or anything else that wasn't in the recipe I was following.

[birddogdad]

i do alot of it, use the same leftover cuts that you would grind for burger.... also, try cutting bones with sawsall, they have meat scraps and marrow leftover in a turkey fryer pot outdoors, simmer the goodness out and you can add water as needed, recover bones and add more until all is stewed off the bones, Can this stuff for stock as well... nothing goes to waste...

oh for the meat, pinch of salt and couple pepper corns, standard times for canning meats....

[jrebel]

I don't can red meat but if I did I wouldn't season it except for maybe a bit of salt.  That way, you can use it for any recipe and season the final dish.  I also wouldn't add fat or anything else that wasn't in the recipe I was following.

 

Teaspoon of salt per pint of meat.  I use the raw pack method and it turns out great.  We use the meat for many different recipes this way and add seasoning depending on what we are making.

[fowl smacker]

I only use a little salt also.  Sometimes I will brown it in a pan first, it makes your finished project look better, but don't really notice much of a difference in taste.  Save the seasoning for when you're going to use it.

[KillerBeee]

Shanks.....Some love em, some throw em away. Trim lightly and dont worry about siler skin and tendon too much. Pack raw with a pinch of salt. I'm not sure I'd go a teaspoon per pint, maybe 1/2 teaspoon or less. Can for prescribed time and pressure as listed in the canner book. Eat out of the can , make stew, chili, whatever.  It's well preserved and is good food.

[finnman]

KISS method: Keep It simple stupid
Use cubed meat to your liking and a half teaspoon of kosher salt in the bottom of the jar with meat on top.
No need to add seasoning first. You bind yourself doing that.
We have canned elk, muledeer, whitetail, moose, in the end it all tastes amazing!
For 2 people pint jars are great. For a family use quart jar or simply use 2 pint jars. Whatever fits your needs at the time.

The next best thing is canned pork! If you have done it, you have not lived! Lol! It’s amazing!

[RB]

When we did some Elk a few years back we used a little salt (1/2 Teaspoon I believe) and placed a half strip of thick sliced bacon on top of meat. They all turned out delicious!

[jrebel]

I don't can red meat but if I did I wouldn't season it except for maybe a bit of salt.  That way, you can use it for any recipe and season the final dish.  I also wouldn't add fat or anything else that wasn't in the recipe I was following.

 

Teaspoon of salt per pint of meat.  I use the raw pack method and it turns out great.  We use the meat for many different recipes this way and add seasoning depending on what we are making.

Yes, I mistyped.....1/2 teaspoon for a pint and teaspoon for a quart.