MyHuntingForum.com
The Camp Fire => Wild Game In The Kitchen/Campstove Cooking => Topic started by: heymax on Dec 10, 2008, 05:30:52 PM
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You put the deer meat (1 to 2 inch chunks) in boiling water and brown them up a bit. Then you put the meat in quart mason jars and pour the broth into the jar(don't stuff the meat to tight and fill the jar to about 1 inch from the top. Put the lids on and put them in a Pressure Cooker for either 11 pounds for 90 minutes or 15 pounds for 45 minutes. Let the pressure come down on it's own and when it reads 0, wait a few more minutes and remove the cover to the cooker. Pull out the jars and place them on the counter to cool and you'll hear the lids pop. Some folks add a beef bullion cube some don't. You can also add a tea spoon of salt if you may. Some even use V-8 instead of the broth. Enjoy, Max
P.S. Read your instructions that come with your Pressure Cooker as some things vary. Be careful
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What keeps the meat from spoiling? Have you ever done Salmon? I use to eat Salmon from canning jars when I was a kid; we made fish patties from it. Catch plenty of Salmon now and sure would like to know how to can it...
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It's cooked and it's pressure sealed. Just like any other canned product. It won't last forever but it will last a while. I have a Canned Fish recipe as well.
In a pint jar packed with fish add:
1 Tablespoon minced onions
1 Tablespoon cooking oil
1 Tablespoon ketchup
1 teaspoon liquid smoke
1 teaspoon salt
Pressure cook at 10lbs for 90 minutes. This is one of the best ways that I know to eat fish. It looks like Puke in a jar when it's done but spread some on a ritz cracker and wow. I tried this for the first time when I was stationed in Iceland. Enjoy.... Max
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Thanx Max....I'll have to try it
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Just the other day a guy at work was telling me how good canned deer meat is. Might have to give it a try now, thanks for your post.
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Just the other day a guy at work was telling me how good canned deer meat is. Might have to give it a try now, thanks for your post.
Heard it was good as well,never made/tried it though!!!Sounds like a little work to make but I would like to try it..... ;)
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we've done it before it's great reheated over noodles or potatoes or even mixed up with mayo and made into sandwiches
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Do you have to use a pressure cooker or can you boil the filled jars to seal them?? Had a bad experience with a pressure cooker... Spent several days in the Syracuse burn unit...
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we used pressure canner
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canned venison is great! My mom just 30 lbs of venny, and 20 lbs of great lakes salmon. First time trying the salmon and that was pretty dang good!
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we've done it before it's great reheated over noodles or potatoes or even mixed up with mayo and made into sandwiches
I just had this...Very tasty!!
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My family has never canned venison in the manner described above. I have had it prepared that way and didn't see the appeal.
I take the 1" ckunks of meat and stuff the into the jars raw. I pack the meat into the jars to 1" from the lid and add 1/4 teaspoon of canning salt ( it is not necessary but preserves flavor). Then follow the canning proceedure for you canner for meat. We water bathed jars of meat when I was a kid for 3 hours thank god for new pressure canners.
This method leaves you with pure venison meat and juice in the jar. A perfect treat hot or cold.
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I love canned venison. I personally take 1" - 2" venison cubes, 1/2 onion, couple cloves of garlic and 1beef bullion cube. Then pressure cook!