canned deer meat

[702plmo]

Does anyone out there can deer meat?   I have been canning deer meat for years and when I talk to people about it, the common reply is I have never heard of that, how do you do it?

  If anyone is interested please reply.     The next time I can some meat I will take pics and post a can-a-long on this thread.

[Aaron Proffitt]

heard of this...it's sometimes also refered to as cold-packed deer.Very good.

[Rick Butler]

My step-Dad and I canned some a few years ago.  I thought it was excellent.   Made great sloppy Joes.

[mbbushman]

I do it almost every year. I usually try to fill at least one anterless tag, and that deer gets cut into chunks and canned. It's a really quick way of having venison for a meal, just heat and serve.

[David Sapp]

Have really enjoyed canned deer meat and plan to make some this year. I'd really enjoy seeing a can a long.

[Al Dente]

Go for it, I'm interested.  I've only read about it in magazines and preserving books.  I think it's a great alternative to freezing and jerky.

[702plmo]

I have all the plans to do a can-along but I can not get the deer to cooperate.  can anyone help me with that part?   LOL.

[The BushMaster]

Although I've been canning venison a number of years, I look forward to your can-along.  I use my own recipe and look forward to yours.  Mine basically consists of placing meat in a quart or pint jar, adding a little salt and barbeque sauce (amount depends on the jar size).

[Ed Isaacs]

My cousin has been canning deer for a number of years back in WV.

[Pinecone]

I'd love to see a can-along!  I'll definately be in the audience on that one!

Claudia

[JEFF B]

that would be somthing new in new zealand  i would be in to that yum!!!    jeff

[sticshooter]

I love this stuff. My uncle use to make it and we would put it over bread or noodles. Just heat it up and add cornstarch to thicken and MMMMMMM GOOD!<><

[BigRonHuntAlot]

Count me in. Ive never had it or seen it done but would like to.

[Matt E]

I have never canned deer meat.I know that feezing meat taste the same as freshly butchered if done properly. I have eaten canned meat from the grocery store but wasn't impressed with it. Living on a farm spoiled my mouth.   I am still interested in how you go about canning meat.

[dino]

Been doing it the last couple of years because we have been running short on freezer space.  I just cube up the roasts in about 1 by 1 cubes, put in one beef bullion cube, can for 90 minutes at 10 lbs pressure.  Works good in stews, beef n noodles, or what ever.  I think I have about 30 quarts so far this year.  Be curious what other ways there are for doing it. dino

[TRACY F]

I have eaten canned venison and have decided to try it this year, providing the deer cooperate. I plan on using the recipe from the BALL BLUE BOOK OF PRESERVING(pp.58-59). I agree with a lot of the comments of a can along from the veteran canners. Always looking for new ideas for this wonderful renewable resource. It sounds like there is more valuable information in this forum than what I have found in print. Look forward to future additions to this post and hopefully a can along. Good luck hunting to all, Tracy.

[neuse]

Is this gonna happen? I am anxiously waiting.

[702plmo]

Forum Leader can you please delete this reply.   I messed up and hit the post buton before I had anything in it.

[702plmo]

A list of items you will need to can deer meat.
 
Jars,  Mason/Ball/Kerr type,   New Lids for the jars  and Bands for the Jars.

           

If you have a pressure cooker that works best but you can use a large pot that is big enough to boil several jars.
  I use a turkey fryer with the propane burner.  This works best for me.
         

  First off I start by cutting all the meat in about 1 inch cubes.   I try to use the tougher cuts.    As I am butchering I place all the canning meat in a gallon zip-lock bag and place it in the freezer.  
   I will do this with several deer.    So when I get ready to can I will have enough meat to can. The other reason I freeze the meat prior to canning is to kill any unwanted items (germs, Bact and so on)  in the meat.  
         

  My fellow hunting buddies and I usally take a day after our season ends and we all gather in my garage with all of our burners, cubed up deer meat and some cold pops and sit around all day canning and recounting our hunting season.  It is such a great time.

   

   

[702plmo]

The canning process:
Get the pot of water boiling. Then place the empty jars and lids and bands in the boiling water. Take out a jar and empty the water out.
Start puting the cubed meat in the jar. You will want to push down on the meat and PACK it it the jar. Fill the jar up with meat. Leave about a 1/2 inch of empty head space. Sorry no pics at this time. They will come later.

If you are using a quart size jar place about 2 teaspoons of salt in the jar. If you are using a Pint Jar use 1 teaspoon.(Regular table salt will do)

Start putting water in the jar. Take a plastic knife and slide it down between the meat and the jar. In this step you are trying to get all the air from around the meat. It depands on how much air you get out you may have to put some additional water in the jars.

Optional step. When ading the meat in the jar you can add some different spices to the meat.
This is a list of the different seasonings I add.
A Packet of Taco Seasoning
   
A packet of Chili Seasoning
     
Bar-B-Q sauce.
 
Beef Boullion cubes

Garlic powder.

A packet of Beef Stew Mix.

or just nothing at all.

By adding one of the seasoning listed above speeds up the meal preparation times.