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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: tradtusker on July 04, 2009, 08:48:00 AM

Title: Presure canning meats
Post by: tradtusker on July 04, 2009, 08:48:00 AM

lets hear your favorite recipes for canning meats
beef pork game whatever
hot or cold packed
i would like to get some stuff canned up for the winter

also i live at 7700ft

thanks Andy

Title: Re: Presure canning meats
Post by: The Vanilla Gorilla on July 06, 2009, 08:00:00 PM

Andy...

I'm not sure how to adjust for your elevation...I've only canned at my 750ft!  But, here's how I do meat and fish...


1 lb of chunked meat (deer, hog or cow)

teaspoon of salt

teaspoon of ground peppercorns

Chopped garlic...a lot. I love garlic, but you can use however much you want.

Mix all ingredients in a bowl and make sure all the peices of meat are well coated with the spices.

Fill the canning jar up to real close to the top.  I think I can my meat at 10psi for an hour and twenty minutes.  

For fish, I just throw in some salt and some vinegar and throw it in the cooker for 90 minutes at 10psi.  I did some trout like this about 3 years ago and it still tastes GREAT!

I'd get yourself the "Ball Blue Book"  Its THE book on canning. Lots of recipies for meats, too.

Good Luck!

Title: Re: Presure canning meats
Post by: tradtusker on July 07, 2009, 09:23:00 AM

thanks Cameron    :thumbsup: