Canning or "cold pack" venison

[tarheel]

In case any of you wanted to try canning some of your venison. Keeps well and makes for some good stews.

http://marylandwhitetail.websitetoolbox.com/post/Canned-or-Cold-packed-Venison-5057500

 

[idnative1948]

Have you put up any mincemeat?

In case any of you wanted to try canning some of your venison. Keeps well and makes for some good stews.

http://marylandwhitetail.websitetoolbox.com/post/Canned-or-Cold-packed-Venison-5057500

 

[sbhooper]

Canned venison is fantastic! We have been doing it for years. It's good cold right out of the jar.

 

[Festus]

Canned venison is fantastic! We have been doing it for years. It's good cold right out of the jar.

This^^^
Doesn't get much better!

 

[tarheel]

Have you put up any mincemeat?

No Larry, never really cared for it too much. My wife's people used to put it in empanadas around Christmas time and I just never warmed up to it. There were too many other types of food at their big get togethers and sweet food wasn't on my menu. I made three dozen antelope tacos a while back and am slowly eradicating those. With my bride not being able to get around too well I've been cooking more of late. Just baked this apple pie last Friday, came out pretty good too. Best to you and yours.

 

[idnative1948]

Wow! She has learned you well. That is beautiful.

 

[Colberjs]

I've never had this but have been wanting to. I'll be referring back to this.

 

[jryoung]

That recipe is sketchy. A water bath canning method is fine for high acid food (tomato sauce, saurkraut), but meat is very low in acid, and bacteria can thrive in said environment.

To properly can meat you need to super heat it using a pressure canner to bring the temperature to 240 degrees.

I would proceed with caution using that recipe in the link above.

 

[Jwill]

Agree w/ JR. I would steer clear of meat canned in a water bath. We use a recipe from a food preservation book, something like 90mins @ 10 or 15lbs pressure.

That said I really like canned deer meat. I prefer to reheat and basically shred it with a fork, then season accordingly for use as bbq or on tacos, etc.

 

[F250]

I have been canning vegetables, fruit, and meat for decades. I use the recipes and charts provided by the USDA. I always use a pressure cooker. We process all our own game. I had a good deer hunting season this year. The trimmings from the first two deer went into burger. I canned the trimmings from the third deer - 12 qts. I only add 1 tsp. of canning salt and 1 tsp. of Montreal Steak Seasoning to each jar. 7 qts. fit into the canner. Processing time is 90 minutes at 10 lbs. of pressure. My wife makes a great soup : I jar venison, two jars stewed tomatoes (from garden), 1 box frozen spinach (store), 1 bag tortellini. I friends who use the "water bath" method. I just prefer the pressure canner. The canned meat is super tender !!

 

[katqanna]

I have canned venison in pressure cooking and in mincemeat mixtures before. Then I got my Excalibur 9 tray dehydrator, so I prefer to store it dehydrated in glass jars now. I like to process the meat in the form that I cook with it in recipes. For dehydrating, you have to be careful to make sure lean cuts are used as the fats can go rancid. I will chunk it for soups and stews; grind it for my tamale fillings; strip it for stir frys, etc. You can also jerky in a dehydrator. The dehydrated meat takes a lot less space to store. You simply rehydrate before using - except the jerky of course, which never lasts long. In dehydrated form, it is great for camping and hiking as it weighs a lot less and takes up less space.

 

[jryoung]

I need to get into canning meat more, but the meatpole was a little light this year.

No shortage of tomatoes and other goodies though.

sauced

late night jam session

Red pepper jus, fennel with mint and red pepper relish

mmm red pepper relish

bloody mary mix

 

[Muleyfanatic]

Canned some up this year for the first time and it is the best venison I have ever had. Used a pressure canner and 2 beef bullion cubes per quart.