Community > Butchering, Cooking, Recipes

Canned meat question

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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.

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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.

 :twocents:

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