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Canning Venison

by , Posted to on 09/18/2009 1:11 PM | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
My wife and I are looking for a good, tried and true recipe for canning venison. Hoping a FBO member may have a good one. Thanks in advance !!!

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Canning Venison
by on 09/18/2009 1:32 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 08/16/2004
Location: ND
canned meat is ishy

YES, I am that foolish!

Re: Canning Venison
by on 09/18/2009 1:50 PM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 01/25/2007
Location: ND

About 8 years ago, we did canned sausage.   We had the sausage made and smoked.   We then cut it up in chucks and placed them in jars and the did a water bath to cook and seal.   It lasted forever.   Texture is what I was not a fan of, it was kinda of crumblely.  But since it didn't need refrigeration, nice for camping trips or hiking.

Re: Canning Venison
by on 09/18/2009 3:04 PM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 08/12/2009
Location: ND
I have heard canned venison is great.  I am anxiously awaiting.
Re: Canning Venison
by on 09/18/2009 3:29 PM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 01/16/2008
Location: SD
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.
Re: Canning Venison
by on 09/18/2009 3:39 PM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 07/04/2009
Location: ND
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...
KENNYBOB IS BACK!!!
Re: Canning Venison
by on 09/18/2009 3:53 PM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 01/16/2008
Location: SD
And besides canned meat is only ishy if it's meat from a canned hunt .    ""
Re: Canning Venison
by on 09/18/2009 4:08 PM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
jameslhoffman
I think luveyes was referring to a can of Spam !!!

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Canning Venison
by on 09/18/2009 4:13 PM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 01/16/2008
Location: SD
individably .
Re: Canning Venison
by on 09/18/2009 4:23 PM | Reply #9 | "Quote" | "Quick Reply" |

Joined: 02/13/2006
Location: ND
Individably?  You guys crack me up!
Re: Canning Venison
by on 09/18/2009 4:26 PM | Reply #10 | "Quote" | "Quick Reply" |

Joined: 08/12/2009
Location: ND
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?

Re: Canning Venison
by on 09/18/2009 4:34 PM | Reply #11 | "Quote" | "Quick Reply" |

Joined: 01/16/2008
Location: SD
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.
Re: Canning Venison
by on 09/18/2009 4:40 PM | Reply #12 | "Quote" | "Quick Reply" |

Joined: 01/16/2008
Location: SD
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.
Re: Canning Venison
by on 09/18/2009 4:51 PM | Reply #13 | "Quote" | "Quick Reply" |

Joined: 08/12/2009
Location: ND

Thanks for the good info.  I'm going to have to try this.

Re: Canning Venison
by on 09/18/2009 5:38 PM | Reply #14 | "Quote" | "Quick Reply" |

Joined: 08/16/2004
Location: ND
2 food rules

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

YES, I am that foolish!

Re: Canning Venison
by on 09/18/2009 8:29 PM | Reply #15 | "Quote" | "Quick Reply" |

Joined: 06/27/2005
Location: ND

No lueyes, you forgot one.

Rule #3:

Never forget to drink all the beer in the can.


 
Marines.mil  

Re: Canning Venison
by on 09/18/2009 10:43 PM | Reply #16 | "Quote" | "Quick Reply" |

Joined: 12/16/2001
Location: ND
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

Re: Canning Venison
by on 09/20/2009 04:54 AM | Reply #17 | "Quote" | "Quick Reply" |

Joined: 01/12/2003
Location: ND
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.
Re: Canning Venison
by on 09/20/2009 12:16 PM | Reply #18 | "Quote" | "Quick Reply" |

Joined: 09/12/2008
Location: MT
Anyone ever try pheasant or partridge?  I'd like to give that a go.
Re: Canning Venison
by on 07/26/2011 4:45 PM | Reply #19 | "Quote" | "Quick Reply" |

Joined: 02/09/2003
Location: ND
good info!!

Hunt Hard and NEVER GIVE UP

Re: Canning Venison
by on 07/26/2011 8:11 PM | Reply #20 | "Quote" | "Quick Reply" |

Joined: 11/17/2003
Location: ND
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!!!

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Posted On: 09/18/2009 1:11 PM
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Tags: venison, canning, hoping, thanks, fbo, recipe, wife, true, member, advance
More Tags: FBO, Human Interest
Region: Minnesota

Categories: General > Recipes
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