Community > Butchering, Cooking, Recipes
Canned meat question
HarboritE:
The French dips turned out awesome! I’m also looking forward to canning more razor clams without liquid smoke for chowder and dips, and maybe finding a good recipe for chanterelle mushrooms. The one can with taco seasoning we tried so far didn’t have as much taco flavor as I expected for a good tablespoon full in a quart jar, so we just added some when we cooked it . I can see using canned meat for pizza topping, pasta sauce , Philly cheese steak and all sorts of sandwiches too . Yum !
CoryTDF:
--- Quote from: HarboritE on December 30, 2024, 10:52:02 PM ---The French dips turned out awesome! I’m also looking forward to canning more razor clams without liquid smoke for chowder and dips, and maybe finding a good recipe for chanterelle mushrooms. The one can with taco seasoning we tried so far didn’t have as much taco flavor as I expected for a good tablespoon full in a quart jar, so we just added some when we cooked it . I can see using canned meat for pizza topping, pasta sauce , Philly cheese steak and all sorts of sandwiches too . Yum !
--- End quote ---
Doooooooooood! Pizza. I never thought about that. I am going to try and make a Philly cheese steak pizza with some of my canned venison.
7mmfan:
15 pints of venison steak chili con carne! Made yesterday, just cracked the first jar to test out. Better than Amy canned chili I've had from the store.
CoryTDF:
--- Quote from: 7mmfan on January 02, 2025, 01:45:29 PM ---15 pints of venison steak chili con carne! Made yesterday, just cracked the first jar to test out. Better than Amy canned chili I've had from the store.
--- End quote ---
Recipe?
7mmfan:
I'll find it and report back later. Had a second jar a couple days later. Only thing I'd suggest is slightly more liquid in following batches. It turned out pretty thick, which isn't bad, just could have benefited from a little more liquid I think.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version