Canned meat question

[HarboritE]

I see no one has posted on the canned meat thread in a long time so I figured I’d just start a fresh one and ask. I understand the ligaments and tendons will disintegrate during the process , but does it leave waxy taste in your mouth I’ve done deer and elk ribs in the crockpot that turned out good , but left waxiness in your mouth.

I’m asking because I read that someone just cut the lower leg meat off and canned it as is, most tendons and ligaments included . I love this idea rather than always just turning it into grind . Same with the rib meat . I like the idea of cutting the rib meat membrane included and maybe neck meat off of the deer right away before it has a chance to develop a crust and cool it down , and freeze it for canning.

I finally used my canner on some clams I had frozen with iceman’s recipe and now I’m hooked on reading about canning and can’t wait to do some deer meat when my wife fills her tag . Especially since we are running out of room in our freezer . I can’t wait to experiment with canned meat .

[O. Nerka]

For me I mostly can bears and have been getting lazier and lazier on my trimming and have yet to notice a negative.

Sent from my Pixel 9 Pro using Tapatalk

[jrebel]

Tendons and ligaments will turn gelatinous.  I have never noticed a waxy feeling / taste in my canned or slow cooked shanks.

[Twispriver]

I've canned a lot of shank meat and it always turned out great. I prefer searing the meat and using the hot pack method with some au jus.

[Bullkllr]

I think that waxy taste/feel you describe comes more from fat than tendons and ligaments. I get it with ground meat also. It doesn't bother me, but I know some people don't prefer it. Careful trimming helps prevent it.

Shanks can up well. There is next to no fat. Same generally with neck meat; any fat is usually easy to trim.

I don't have a good way of removing fat layers from rib meat so I don't can it. I will can any 'chunk' of meat regardless of tendons, but I try to trim as much fat as possible if it's going to be canned. If there is fat in canned meat a lot of it cooks out and floats to a layer at the top of the jar.

 

[Rugergunsite308]

 
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 

[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?

[slavenoid]

Waxy sensation is from stearic acid in the fat. The other connective tissues when disolved is often described as a velvet smooth texture.

[finnman]

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

No. We do not brown or add water. We only add some kosher salt. This leaves the product tasty yet completely ready to modify into whatever you’re needing it to be.
For example the canned Pork can be used for a gravy, over rice or potatoes, in a burrito or enchilada. Just season it accordingly.

[HarboritE]

Well my wife filled her deer tag, so I set aside about 12 lbs of meat for canning. We have plenty more if we fall in love with it but what I set aside was mostly stuff I would usually turn into pepperoni. I’m going to try some with only salt, and some with taco seasoning. Thank you for all of the replies . I will be giving it a shot this weekend 

[HarboritE]

One more question. If I was to can some bear , would I follow the same recipe for canned red meat or would it require longer cook time ? I have some bear i would like to try at the same time.

[Bullkllr]

One more question. If I was to can some bear , would I follow the same recipe for canned red meat or would it require longer cook time ? I have some bear i would like to try at the same time.

Pretty much every direction I've ever found has all red meat the same on processing time. The standard is 75 minutes for pints/90 min for quarts for any whether it's beef, deer, elk, bear, etc. That process will kill any organisms in any meat. If you follow all instructions with care regarding prep, getting to pressure, keeping pressure and depressuring you should have no problem.