Community > Butchering, Cooking, Recipes

Canned meat question

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Rugergunsite308:
 :yeah:
My wife cans deer and elk meat for me whenever I'm successful, which thankfully has been quite often the last few years. I always remove all fat prior to her canning, but ligaments and tendons just turn to jelly. Absolutely delightful. No wax whatsoever.

HarboritE:
Thank you guys for the replies. I’m looking forward to canning some here shortly  :IBCOOL:

finnman:
Canned moose.
Canned pork.
All top notch products.

finnman:
We only can what I would call basic stew meat. We chunk it from large cuts. All questionable cuts are ground for burger and sausage. Why risk a lot of work on using a bad cut?? Don’t go against the grain.

RC:
Looks good, Finnman. Are you wet packing that or browning that before canning? Using any other type of seasoning besides salt?

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