Canning Venison

canned meat is ishy

I have heard canned venison is great.  I am anxiously awaiting.

We just cut all the muscle lineing off , use just pure red meat ,  put in a teaspoon of beef bouillon  , add no extra liquid as the meat will leave plenty in there as you process and I've heard of people having jars exsplode when they added water ,fill within an inch of top put your new lids on , collars on and pressure cook at 12lbs pressure for 90 minutes and take out after pressure drops , let cool and enjoy or store . We throw a jar in when we go out hunting or fishing for the day , Bread , mayo or what ever , great sandwich. Or grind it up for sandwich spread mixture. Use it in stroghanaff , or add barbecue sauce heat up and serve on toast . Thats the plan for tonight , make a batch of homemade barbecue sauce , get sauced myself while cooking and feast out.

ALTITUDE	DIAL GAUGE CANNER Pints and Quarts	WEIGHTED GAUGE CANNER Pints and Quarts
1,001 – 2,000 ft.	11 lbs.	15 lbs.
2,001 – 4,000 ft.	12 lbs.	15 lbs.
4,001 – 6,000 ft.	13 lbs.	15 lbs.
6,001 – 8,000 ft.	14 lbs.	15 lbs.

 

Processing time is the same at all altitudes.

Mr.Hoffman,is right on the money.When you open the jars,if there was no vacume seal,don't eat it.Away bring to a boil when you re-heat.NEVER EAT RIGHT OUT OF THE JAR...

And besides canned meat is only ishy if it's meat from a canned hunt .    ""

jameslhoffman
I think luveyes was referring to a can of Spam !!!

individably .

Individably?  You guys crack me up!

James - thanks for the good info. 

kkollman Said:
Mr.Hoffman,is right on the money.When you open the jars,if there was no vacume seal,don't eat it.Away bring to a boil when you re-heat.NEVER EAT RIGHT OUT OF THE JAR...

Shouldn't eat it out of the jar, really?  Is this normal procedure for canned foods?

I would have to say thats only if the seal is broken. I've been eating it as cold sandwich meat out of a well sealed jar for 45 years and never once had a problem. In fact I used a jar last week that was canned in 1999 . Great! The biggest thing is store cool and dry or the lids may rust out. From the outside not the inside.

And always sterilize your jars. I usually boil mine for a hour and then take it one step farther and bleach them out and rinse good. I suppose you could put the bleach in the boiling water , not sure never tried it and maybe after the boiling it's just a waste of time. I've never had a batch go bad but a buddy of mine had a few jars go bad that he didn't boil. Trial and error I guess. Best to just get a good canning manual and practice.

2 food rules

#1)  No canned meat!  ish
#2)  No fruit and meat together unless on pizza or pineapple on ham!!

mosseymo
i have a good one where you season the meat, then brown it befor you put it in the jars to can. i think it great ,do some every year . call me 701-320-5677 or e-mail me at dakotacowboy@daktel.com

I did some last year fill the quart jar with meat add a pack of onion soup mix, seal and process.  Easy and tasted like perfect roast beef.

Anyone ever try pheasant or partridge?  I'd like to give that a go.

good info!!

Hold_High Said:
Anyone ever try pheasant or partridge?  I'd like to give that a go.

Yes, and anything is good canned.

You don't need to boil the meat when you take it out of the jar, however if the seal is broken boiling won't do any good anyway. Throw it away if it's not sealed!!!