Canning wild meat

[Ghost Hunter]

Tried canning elk and deer for the first time.  Seems like the roasts just stay in the freezer.  Even pulled out some deer, elk, and bear roasts out of the freezer and canned them.  Stuffed the jars with meat, no added water or seasoning.  Cooked and tenderized!  Done.  Canning is going to be a regular practice for us.  Don't know why we waited so long.

[Skillet]

 
I've gotten to the point where my burger pile is almost non-existent, and the canning pile is twice the size of the steak and loin pile.

[Ridgeratt]

 
I have gotten to canning the wild game I get and it saves freezer space. But I wonder just how many canning jars I need for a buffalo?   

[Ghost Hunter]

I have gotten to canning the wild game I get and it saves freezer space. But I wonder just how many canning jars I need for a buffalo?   

I'd suggest jerky, if you still have your teeth.  Sadly, I don't.  You have enough to try a variety of preparation and storage options. 

[7mmfan]

I have canned some in the past, but personally wasn't terribly impressed. I should probably try it again.

We eat a fair amount of burger, and definitely eat our roasts and also grind a lot into summer sausage and landjager. Last year I think I turned the equivalent of an entire deer into jerky. My son eats it like it's the last thing on earth. Basically all that is left to deal with is some shoulder meat and i'm down to about 10# of burger so i should probably re-up that stockpile.

[brokentrail]

I canned meat the first time about 5 years ago and then asked myself "why haven't you been doing this all along".  I still grind burger, for soups and chili,  but a lot less and I always make sure my canned meat is well stocked.  It is really convenient to use and in my opinion tastes great.  My youngest son eats it almost as fast as I can make/stock it.  He takes a pint jar of canned deer meat, adds a cup of water, a little bullion, brings it to a boil, thickens it with a corn starch slurry and eats it over mashed potatoes.  That is his lunch many days!

[high_hunter]

I started a few years back with deer and is now common practice in the house with a portion of any deer or elk we get.  Great for soups, stews, and sandwiches.

Burger and stew meat pile gets smaller each year. 

[jrebel]

Canned meat is fantastic.  Our family loves it.   

[firepin]

MMM canned bear 

[Rem14]

We also enjoy our canned bear and deer. 

[Skillet]

I have gotten to canning the wild game I get and it saves freezer space. But I wonder just how many canning jars I need for a buffalo?   

Assuming you got a 25% canning meat yield off that 1370# hanging carc weight, and at 6 oz actual meat per pint jar, you'd only need about 456 jars.  Or, per Amazon bulk pricing, about $730 worth.
And a bunch of free Sundays to do the canning.

[Boss .300 winmag]

I have gotten to canning the wild game I get and it saves freezer space. But I wonder just how many canning jars I need for a buffalo?   

Assuming you got a 25% canning meat yield off that 1370# hanging carc weight, and at 6 oz actual meat per pint jar, you'd only need about 456 jars.  Or, per Amazon bulk pricing, about $730 worth.
And a bunch of free Sundays to do the canning.

You should definitely can some of that buffalo.👍

[Dhoey07]

I have gotten to canning the wild game I get and it saves freezer space. But I wonder just how many canning jars I need for a buffalo?   

Assuming you got a 25% canning meat yield off that 1370# hanging carc weight, and at 6 oz actual meat per pint jar, you'd only need about 456 jars.  Or, per Amazon bulk pricing, about $730 worth.
And a bunch of free Sundays to do the canning.

I think you would spend more in propane this on the jars 🤣🤣

[762Armo]

I see some folks on the youtubes canning without a pressure canner, but most say this is not the right way to do it. What does our HUNTWA group think about this?

[Rigby416]

We can meat also.  It's great.  Another benefit is that once it's done you don't need power to keep it preserved like your freezer.

[Skillet]

I see some folks on the youtubes canning without a pressure canner, but most say this is not the right way to do it. What does our HUNTWA group think about this?

Hard pass. Pressure canning meat is the only reliable way to not kill people with botulism. Don't confuse water bath canning with pressure canning.

[brokentrail]

I see some folks on the youtubes canning without a pressure canner, but most say this is not the right way to do it. What does our HUNTWA group think about this?

Hard pass. Pressure canning meat is the only reliable way to not kill people with botulism. Don't confuse water bath canning with pressure canning.

I'm with @Skillet, pressure canned meat is the only way I would eat it.

[Bullkllr]

I see some folks on the youtubes canning without a pressure canner, but most say this is not the right way to do it. What does our HUNTWA group think about this?

Are they canning meat that way? Hot water bath canning works for things like jam and tomatoes, but it's widely known it doesn't work safely for meat or fish products.

[Ghost Hunter]

I see some folks on the youtubes canning without a pressure canner, but most say this is not the right way to do it. What does our HUNTWA group think about this?

Hard pass. Pressure canning meat is the only reliable way to not kill people with botulism. Don't confuse water bath canning with pressure canning.

       

[nwwanderer]

University of Wisconsin has a great extension bulletin, B3345, do it right, live to hunt/fish another day, be careful out there

[raydog]

You guys have any recipes that you'd recommend?
I would love to free up some freezer space.

[craigapphunt]

Trimmed up and cubed meat no water and a half teaspoon of kosher salt per pint does the trick for us.

[bigdub257]

I throw a beef bullion cube in each pint with any red meat (deer, elk, duck, beef) and it turns out great!  Also canned some pheasant and used a chicken bullion cube and some garlic.  Fantastic!

[300rum]

Just salt as recommended in the National Center for Home Food Preservation.  It will make its own broth, no need to add bullion.  If you want you can add a layer of potatoes and carrots and then meat and you have a quick stew.  All you have to do is saute some onions and garlic and then poor in the quart jar of Potatoes/carrots/meat.  With a loaf of bread you have dinner.  I follow this one... https://www.youtube.com/watch?v=DyTQMVyIfjU

[bearhunter99]

We have done it a few different ways.  Some we add garlic and pearl onions to it.  We have also had success with Italian seasoning but the favorite is taco seasoning.  After opening it and letting is rest** we throw it in a pan and you have shredded meat tacos in minutes.

**One thing that we learned, I think it makes a big difference when canning meat, is to crack open the jar and let it sit for 10-15 minutes.  the meat is far less dry if you let it reabsorb and redistribute the juices.  It is similar to resting meat after cooking.