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Canning Deer meat
#1
It's not rocket science, yet every time I mention it people look at me like I'm out of my mind, so now I'm going to walk you through how I do it.

   
First thing is first...you need some meat, doesn't matter what kind this will work. Cut into chunks. I'm adding onion, two or so large spoon fulls of minced garlic, 1 pack of Lipton onion soup mix for every 3ish pounds, some pepper and some salt...don't ask me how much cause I have no idea, just some. Feel free to add whatever you'd like. Mix it all up and put it in jars. No water, no nothing else.
   
8lbs will fill about 5 quart jars.
12 lbs (first batch) fills about 7.

Using a pressure canner, process for 90 minutes @ 10 psi.
   
When all is done and cooled down pull your jars.
   

Now you can use it for whatever you want, just warm and serve...or just open the jar and enjoy.
   


No, really, that's it.
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#2
That is most excellent. Looks like it turns out really well.
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#3
streaker69;128039 Wrote:Looks like it turns out really well.

I've been doing it this way for eons and never one complaint.

I find this much easier, especialy if you have kids, to get a decent dinner together quick without all the processed crap.
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#4
Don't forget that those that live at altitudes above 1,000 feet will need to process at a higher pressure.

That is a nice pressure canner, is it an All American?

I usually can in pints (75 min) but I have ever added onions or anything to it, do the onions get mushy or do they hold their shape?
Stonewall, proud to be a member of pa2a.org since Sep 2012.
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#5
is canning better than freezing when it comes to venison?
"Fighting for peace is like screwing for virginity"

goofin, proud to be a member of pa2a.org since Sep 2012.
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#6
I admit that I was getting grossed out at the thought of it every time I saw this thread title, but after looking, I'm hungry.
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#7
goofin;128534 Wrote:is canning better than freezing when it comes to venison?

When you can the deer it also cooks it so all you have to do is heat it up to eat it, it also frees up freezer space if you have limited space. I do skull cleaning so a lot of my freezer space has customers animal heads in it so I can a lot of my deer meat so it does not take up freezer space. It is also nice to just add some canned potatoes and carrots to make a fast stew for quick meals
Stonewall, proud to be a member of pa2a.org since Sep 2012.
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#8
or water chestnuts
"Fighting for peace is like screwing for virginity"

goofin, proud to be a member of pa2a.org since Sep 2012.
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#9
Stonewall;128453 Wrote:Don't forget that those that live at altitudes above 1,000 feet will need to process at a higher pressure.

That is a nice pressure canner, is it an All American?

I usually can in pints (75 min) but I have ever added onions or anything to it, do the onions get mushy or do they hold their shape?
Yup, All American. I bought that because I was done screwing with rubber seals. The onions still resemble an onion when looking through the jar but they are pretty much mush.

goofin;128534 Wrote:is canning better than freezing when it comes to venison?
I think so, always ready to go without thawing and will never freezer burn. Portable too!

Emptymag;128540 Wrote:I admit that I was getting grossed out at the thought of it every time I saw this thread title, but after looking, I'm hungry.
If I made you a cheese steak using canned deer you would take up hunting. Big Grin
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#10
Just rotated 8 pints of venison to basement yesterday.
Yet for some reason I'm having pot roast tonight.Undecided
Welcome to ObamaNation part deuxUtg
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