canned deer meat

[702plmo]

Please stay tuned I will be back later to keep working on this,  I promise!!!!

[kanaka uhai]

Aloha and thank you all for info. about canning. I was able to stay with a sourdough during a gold panning trip in Alaska and we ate canned Moose and Caribou, almost everyday. He feed his dogs "Scrap meat canned  food. I do it at the present time. I have a unique addition to small jars and add 1 tea spoon of White truffle oil and hawaiian salt with 3 peppercorns. One tip: LABEL, then there will be no mistake which jar will fit the menu. Give thanks always.

[Traditional-Archer]

I can all my deer meat except for the steaks and back straps. It goes somthing like this. Strip all meat from the bone and take all fat from the meat also. Then you take the meat and soak overnight in salt water "preferably" sea salt . Then you take your canning jars and boil them and the lids. Take a onion if you choose, slice into 1/4" slices, put one in the bottom of the jar. I also put a hot pepper ring or two in the bottom. Stuff the jar with venison up to 2" from the top of jar. Add 1 tablespoon of sea salt, more hot peppers and top with onion. Cap the jar and put aside and repeat steps for remainder of venison. Put jars in oven at 200 degrees for four hours. Take a towel and put on a counter top and sit the jars on the towel. If you do not do this, the jars will cool to fast and they will break. Do not be afraid, if you put the towel down you are good to go. After you put them on the counter top, 15 to 20 minutes later you will hear the jars lids pull down as they cool. It kind of sounds like popcorn. This is all good stuff and you do not have to be choosey of what meat you use. Its all so tender when done and it tastes so good. Good luck all, have fun it takes me about 6 hours to do a deer not including cooking time. The deer meat is good for years, if need be, but I can't say for sure because mine never makes it past one year.

[Traditional-Archer]

add no water to this recipe,the meat will have a broth that will come out of the meat you will see.The key thing is after all meat is in the jar make sure all meat is pushed down as much as possible so you can get as much air out as you can. After all meat and onion and hot peppers you should have 1/2" from lid before putting in oven.

[702plmo]

Once you have added the water and salt and the optional seasoning.   Place a sterile lid and band on the jar.    Place the Jar in boiling water.   Do not completely cover the jar in water.

  You will let the jars boil.   As the water level drops add more.
   In the Pint jars you will need to boil them for about 3 hours.   With the Quart jars I boil them for about 3.75 to 4 hours.

After the time is completed take the jars out and sit them on the counter and cover with w towel.  I do this just in case a jar explodes.  This has never happened to me but I heard about a person that had it happen.

The next day check the lids and make sure they are sealed.    Push down on the lid and if it moves up and down it is not sealed.  If the lid does not move up and down it is sealed.   For the Jars that are not sealed you need to put them in the fridge and use it with in a few days.

The jars should be use with in a year.  I have had a few jars misplaced and I found them 3 years later.  I opened them and they were vine and tasted just like a freshly canned jar of meat.

[702plmo]

This is some of the ways we use our canned deer meat.  

Make a batch of brown gravy.   Add a jar of canned deer meat and just heat up the meat.     Use mashed potatoes and white bread and make "Deer Manhattens"      This is our favorite way to use canned deer meat.

    I also make a pot of veggie soup and use the canned deer meat in it.

  For a quick meal use a jar of canned deer meat with a box of hamburger helper.

  I use canned deer meat in all of our mexican dishes.

 well, Shoot you can use canned deer meat in any dish that calls for ground meat, shredded meat or cubes of meat.

[RGK]

I just finished a batch of canned deer meat. If you can boil water. You can can deer meat. I cut the deer into cubes about 1 1/2 inches square but it doesnt really matter what the shape is. I then pack the raw meat into pint jars and press the meat down tight.
 
I sprinkle 1/2 teaspoon of salt onto the meat and place the lid and ring on the jar
 
I live 1100 feet above sea level so I pressure cook mine at 15 psi If you are under 1000 feet above sea level you can use 10 psi. I cook it for 75 minutes.
 
I then remove the canning kettle from the heat and let it sit for five min. I then run it under cold water until the pressure is normalized. Thats it.
 
 
 
Canned meat has a long shelf life and requires no freezing. It is a good way to use an old tough deer as pressure cooking tenderizes the meat. It tastes great. I add a couple of cans of meat to a pot of gravy and fork it apart and then serve it over potatos or rice or noodles. If you want to flavor the meat. You can add BBQ sauce to the can before pressure cooking.

[T.W.]

Near Toccoa Ga., they have (or had i havent been there in a couple years) a cannery run by the state, you could take you deer or whatever there, and process it, only had to pay for freezer paper, and the cans. We just put a little salt, pepper and filled near top with deer and water, they did the rest. Sealed em, lable em, and put em in a pressure cooker then we would pick em up the next day. We would just chunk our deer and freeze then go up there at the end of the season and come back with a bunch of cans.

[sticshooter]

Man it's been a LONG time since I had this dish. My late Uncle Clayton use to make this and man I miss him bad.Great EATS that's for sure.<><

[JEFF B]

man that looks so yummmmmmmm  

[Stone Knife]

Anyone brown there venison first?

[Curtiss Cardinal]

This is something I posted on a canning website.
Canned meats from animals you hunt or raise will last longer thean frozen meats. I mentioned that I canned venison and Chuck asked me to post a recipe. I have the time this morning so here goes.
Meats should be canned using pressure canning. Meats can be canned from a partially cooked state(no more than 2/3s done) or from a raw state. I like to begin with a lightly cooked state. I basically sear the meat in olive oil with a sprinkle of salt before putting it in the jars.
I make my own venison stock with the bones from the deer. It's a bit of work but it is worth it in my opinion. I break up the largest bones(back legs) and put them in a heavy roasting pan and roast them in a 375 dedree oven for an hour or until they are well browned but not burnt. Remove the pan from the oven, remove the bones from the pan to a stock pot. Remove all the fat you can from the roasting pan. the over medium high heat on top of the stove deglaze the roasting pan with red wine or balsamic vinegar(depending on your personal taste). work free the tasty bits in the bottom of the pan as you deglaze. pour the deglazing liquid into the stock pot. OK in the stock pot while you were roasting the bones you sweat down one large onion rough chopped, on large carrot and one large stalk of celery. until just transluscent and tender. They should not be allowed to brown. They should be done well before the bones. After the bones and deglazing liquid have been added to the pot throw in a Bouquet Garni(an herb bundle) of parsley, thyme, rosemary and bayleaf with the parsley, thyme and rosemary you can use just the stems bind them all with string and you can also put then in a cheese cloth bag. Now pour in enough water to cover everything by at least an inch and add 2 teaspoons of salt and a few cranks of pepper. Bring it to a boil, reduce heat and simmer for at least an hour.Skim the scum that forms on top as it simmers. After it has simmered and all the bones and aromatics have given all of themselves up strain the stock. Sometimes when I want real depth of flavor I reduce the stock by half by returning it to the pot after straining and slowly simmering it. For general canning this is enough however. I cube up my venison at about 1 inch maybe a touch larger. Trim all visible fat and silver skin from the meat. As I wrote earlier I give it a quick saute in olive oil to just sear it. Put your seared, cubed venison in your sterilzed jars leving 2 inches of clearance pour in enough stock to cover and leave one and a quarter inches space to the lid. Place your lids and pressure can in accordance with your canner's directions. After your done you'll have venison you can enjoy for up to 2 years. Although new studies suggest much longer shelf lives for canned food. After they cool label and date the jars. You can can any meat this way. You can even can your own chili and soups and stews this way.
If you Like spam(the meat product for Hormel) you can make something similar with a method similar to this.It won't taste like spam it will just be a delicious sandwich meat. Make the stock as described above and reduce it to one quarter its original volumne so that it looks somewhat syrupy. let it cool place it in the fridge over night and remove any fat that has congelled over night. Take your meat and grind it like hamburger. Place the ground meat into a bowl add two cloves of minced garlic(more if you really like) several good twists of black pepper, and 2 teaspoons of sea salt and the stock. Mix everything well. Pack the ground meat mixture into your straight walled jars and I mean pack. Try to force all air out and leave no more than 1/2 inch of space between the meat and the lid. Pressure Can and the meat will cook as you do. This is just how Hormel makes spam with the hams and shoulders.

[702plmo]

I have wanted to try to can ground meat. I will try this next time.   Thanks for the input.