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yes the ones you open up and eat I dont care if they are chunks or slices ........
I know those Shots are going to be pain in the you know where but I am hoping I am gonna get some great results so I can eat Fruits and Veggies again at least
Getting ready to can some deer meat. I shot 2 does, had a 3rd given to me, and a neighbor shot a big buck that he is giving me. I'm going to grind and freeze a bunch, but the buck will be canned, possibly some of the others.
Getting ready to can some deer meat. I shot 2 does, had a 3rd given to me, and a neighbor shot a big buck that he is giving me. I'm going to grind and freeze a bunch, but the buck will be canned, possibly some of the others.
Wow that is a lot of deer meat good for you. I wonder if you make summer sausage if that could be canned instead of smoked & stored in vacuum sealed bags? You could use a little liquid smoke in the meat to get that smoky flavor. Think next time I make summer sausage out of ground beef I might try to can some of it instead of freezing it.
Wow that is a lot of deer meat good for you. I wonder if you make summer sausage if that could be canned instead of smoked & stored in vacuum sealed bags? You could use a little liquid smoke in the meat to get that smoky flavor. Think next time I make summer sausage out of ground beef I might try to can some of it instead of freezing it.
My main concern is that I just don't want to have to buy hamburger for awhile...possibly the rest of the year. We use ground deer meat like hamburger.
My main concern is that I just don't want to have to buy hamburger for awhile...possibly the rest of the year. We use ground deer meat like hamburger.
Then you would be able to can up the ground meat raw pack it then pressure cook it for your altitude & time. I don't put any liquid on mine the texture comes out more like fresh not rubbery like when I put water/liquid over the precooked burger crumbles. Experiment that is how I found some of my best procedures on certain foods. Venison would be a lot less fat so you might need to put some liquid.
Then you would be able to can up the ground meat raw pack it then pressure cook it for your altitude & time. I don't put any liquid on mine the texture comes out more like fresh not rubbery like when I put water/liquid over the precooked burger crumbles. Experiment that is how I found some of my best procedures on certain foods. Venison would be a lot less fat so you might need to put some liquid.
I'll just freeze the ground meat. It works great. But I will also cube and can some--raw packed. I've heard use a bit of beef tallow, and maybe some bullion or an onion slice.
I'll just freeze the ground meat. It works great. But I will also cube and can some--raw packed. I've heard use a bit of beef tallow, and maybe some bullion or an onion slice.
True enough I love having the ground beef on the shelf for super fast suppers too. Let us know how the cubed venison comes out.
10 lbs raw venison
5-7 Beef Boullion Cubes
2 Large Onions
Canning Salt
RAW Pack
1 tsp Salt, 1/2 boullion to each jar pack with Meat and desired Amount of Onion. Pack the Meat tightly I use a wooden spoon to push it in there
remove Air Bubbles
Process in Pressure Canner at 10 lbs for 90 Min for Quarts / 75 Min for Pints
Best Recipe ever,,,, just open and eat !
I shot a doe last week, and the past 2 evenings have canned 7 quarts of meat from it. I still have another probably 2 batches to go. We enjoyed one of them for "quality control" yesterday. It was pretty darned yummy.
Nop sorry no recipe for that, but I am glad you tried the deer Recipe ,,, glad you liked it
been busy here, working,,, Internet has been difficult as well ...
need to cann,,, need to cann gardening ,,Oh yeah I am ready !!! bring on spring !
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I dont care if they are chunks or slices ........ 
I wonder if you make summer sausage if that could be canned instead of smoked & stored in vacuum sealed bags? You could use a little liquid smoke in the meat to get that smoky flavor. Think next time I make summer sausage out of ground beef I might try to can some of it instead of freezing it.
