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Post by osprey on Jul 8, 2009 11:41:28 GMT -5
Any of you guys can venison? I'm going to try it this year, just got a pressure canner. Have seen it at a buddy's in the mountains and he says it's great, but not much of that done locally around here. Should at least help clear up some freezer space this fall.
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Post by BIG FOX on Jul 9, 2009 5:18:21 GMT -5
the amish do it alot down here. kind of turns it in to Potted Meat. Not a fan but they seem to love it. I donate a few deer a year to the Amish that my uncle drives for.
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Post by shedslave on Jul 10, 2009 17:00:09 GMT -5
Must be a mountain thing.A buddy I hunt with family was from West Virgina.His Uncle still lives up on the family land.He canned deer meat every year.He only came off the mountain a few times every year for the staples.The Washington post did a article a few years back call the last of the mountain men on him.A step back in time there.Never try the can deer meat,but did eat a "thing" called a ramp.They all laugh at me afterwards but I still here.
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Post by morgan on Jul 18, 2009 8:33:15 GMT -5
Osprey: I can deer every year, pressure cook qts. @ 10 lbs. for 90 minutes, raw pack in cubes. It will be fully cooked when done.
Very good in soups, stews, bbq. etc. Anything you would use cooked venison for. Be very careful adding spices, sauces etc. as the taste of spices goes very crazy in canning. I use no spices or salt or anything. Ram it in the jar and can it.
Be forewarned: there is a reason that the canned meat you buy in the stores is in metal cans and not glass. It looks like crap when done but tastes great and very convenient.
edit to add: if you have never canned w/ pressure cooker follow the directions to the letter. Simple and easy to do right and simple and easy to screw up. I got in a hurry first time, let the pressure off the cooker instead of letting it cool on it's own. Blew the contents out of the jars and had a pot full of cooked deer meat for all my hard work.
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Post by osprey on Jul 20, 2009 14:56:13 GMT -5
Morgan, that's similar to what I found for other recipes, although I did find a few that called for browning the meat first and then canning with tomato sauce. I'm going to try it this year. And I've seen it before, you're right about the appearance in the jars!
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Post by morgan on Jul 21, 2009 21:07:56 GMT -5
I suppose you could do that Osprey. The canning process itself cooks the bejesus out of the meat....I prefer to just ram raw cubes in the jar and do with it what I want when I want. Larger pcs can same way but whole...trim till it fits in the jar and process.
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