Post by: bearhunter99 on November 22, 2013, 07:17:46 PM
Thanks
Post by: jackelope on November 22, 2013, 07:21:21 PM
Post by: ICEMAN on November 22, 2013, 07:25:12 PM
I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat.
Pressure can in pints, sometimes quart jars. Meat only, no salt.
Post by: wapiti hunter2 on November 22, 2013, 07:27:12 PM
Post by: Boss .300 winmag on November 22, 2013, 07:27:50 PM
Post by: ICEMAN on November 22, 2013, 07:30:43 PM
Post by: Hawgdawg on November 22, 2013, 07:32:57 PM
Anybody have a good recipe/tips for canning venison? I want to can my daughter's deer and have never done it before. Any tips would be appreciated.
Thanks
Great question. I have never tried it but will be doing it shortly. I have heard nothing but great things about it. Some say to just put in jars and some say to brown and season first. Either way it is pressure canning as you are with low acid foods and botulism can grow in zero oxygen. Take care, check the internet and enjoy.
Ps. taco meat, sloppy Joes, enchilada's, spaghetti, chili, stew and let's not forget *censored* on a shingle. lot's to do with it and wayyyyy tender
Post by: ICEMAN on November 22, 2013, 07:39:50 PM
Post by: Michelle_Nelson on November 22, 2013, 11:22:55 PM
First. . . Do you have a "Pressure Canner". Not a Pressure Cooker or a Hot Water Bath. There is a difference.
Meat and Vegetables have to be Pressure Canned. You need to know what your doing. If you don't you can make yourself and your family VERY sick!
Post by: Hawgdawg on November 22, 2013, 11:58:11 PM
Hawgdawg, don't forget ultra quick and excellent shredded bbq bear/deer or elk sandwhiches!!! YUM!
Sounds good. How about pulled elk!
Post by: robodad on November 23, 2013, 12:07:28 AM
I am eating canned bear meat over penne noodles, with veggies and a red sauce as we speak.
I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat.
Pressure can in pints, sometimes quart jars. Meat only, no salt.
Could you tell me how long you cook the meat and at what pressure ? Might be doing this tomorrow !! :drool:
Post by: Michelle_Nelson on November 23, 2013, 12:36:52 AM
Post by: billythekidrock on November 23, 2013, 05:25:45 AM
Anybody have a good recipe/tips for canning venison? I want to can my daughter's deer and have never done it before. Any tips would be appreciated.
Thanks
The following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.
http://hunting-washington.com/smf/index.php/topic,12969.0.html (http://hunting-washington.com/smf/index.php/topic,12969.0.html)
The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.
Post by: ICEMAN on November 23, 2013, 05:31:01 PM
Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.
I probably overkill mine at 90 minutes at 15lbs pressure.
Post by: Hawgdawg on November 26, 2013, 08:26:13 AM
Anybody have a good recipe/tips for canning venison? I want to can my daughter's deer and have never done it before. Any tips would be appreciated.
Thanks
The following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.
http://hunting-washington.com/smf/index.php/topic,12969.0.html (http://hunting-washington.com/smf/index.php/topic,12969.0.ht(ml)
:yeah: some folks use their propane crab/turkey cookers. Be really careful with your flame size! (Boston marathon bomb)
In addition. I was taught to remove rings and wash and dry before storage. I have removed rings before and found food particles and rust. Nasty!
The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.
Post by: Mtn.Ghost on November 29, 2013, 09:57:50 PM
Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.
Michelle knows her stuff jar size, time and pounds of pressure are correct. I like to skip adding salt and fill the jars 3/4 full of meat and prepared beef aju it makes for a great instant meal soups, sandwich, over noodles, rice, make juice into gravy and you have pot roast instantly. You get the picture :drool:
Post by: NRA4LIFE on December 05, 2013, 04:41:17 PM