Canned Vension

[Bunnyseeker]

Canned Venison, Boiling Water Method
1. Wash meat well with cold water and trim off fat. Cut into 1" squares.
2. Fill clean jars with meat chunks to within 1 1/2" of top and add 1 tsp. of salt to quart jars and 1/2 tsp. to pint jars. (check jars for cracks and chips, esp. on the rim, do not use bad jars.)
3. Add approximately a 1"x 2" piece of beef tallow (fat) which can be purchased at your local grocer or anywhere that they process meat. Fill jars with water. Some people add a beef bouillon cube for extra flavor.
4. Soak new jar seals in bowl of hot water for at least 5 minutes to soften seals. Wipe rims of jar to ensure sealing process. Place seals and rings on jars and place jars in canner.
5. Fill canner to cover the tops of the jars and turn on high heat. When water comes to a boil, reduce to medium heat and time for 3 hrs. Check occasionally to make sure that water is still covering tops of jars, (add more if needed)
6. When done, remove from heat and lift jars from canner. As they seal, the jars will make a popping sound. If you have any jars that don't seal, refrigerate and use within a day or two. Store canned meat in cupboard away from sunlight. I have kept and used them right up until the next deer season. Canned deer meat can be used in basically any recipe that calls for beef.

[Bunnyseeker]

Canned Venison
Canned venison is the best way to preserve the meat and you don't have to be concerned with freezer burn.
After canned the venison doesn't require refrigeration and will be so tender you can cut it with a fork.
For those of you who have not canned fruits, vegetables, etc. I will go step by step.

1. Visually examine the canning jars (Mason jars are very popular) for nicks, cracks and sharp edges.
2. Wash jars, lids, and bands in hot, soapy water. Rinse. Place lids in a saucepan, cover with water and bring to a simmer(180 degrees). REMOVE FROM HEAT. Leave lids in hot water until ready to use.
3. Place jars in a sauce pot, cover with water and bring to a boil. REMOVE FROM HEAT. Leave jars in hot water until ready to use.
4. Cut the venison into small cubes or chunks. Clean the meat thoroughly and then fill the clean, hot jars with the venison. Don't put juices or water in the jars. Leave about 1" head space between the top of the meat and the top of the jar.
5. Remove air bubbles with a non-metallic spatula.
6. Wipe top edge and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass.
7. Screw band down evenly and firmly. DO NOT USE EXCESSIVE FORCE.
8. Use a steam pressure canner. Place as many jars of venison as possible into the canner. MAKE SURE JARS ARE SITTING ON TOP OF RACK PROVIDED WITH THE CANNER. This rack keeps the jars from getting too hot.
9. Follow the instructions for the pressure canner. The canner I have holds 7 quarts of meat and it takes 90 minutes at 11 psi. The time starts once 11 psi is obtained.
10. When processed, remove jars from canner. Carefully place jars on a towel or wooden surface out of drafts. DO NOT RE-TIGHTEN BANDS. Let jars cool 12-24 hours. The meat will bubble and boil for at least an hour after you remove them from the canner. Test for a seal. If center of lid is down, jar is sealed. Remove bands if you wish. Wipe jars clean.
11. Store the venison in a cool, dry, dark place. Bands may be reused. LIDS CANNOT BE REUSED.

[Bunnyseeker]

Corning Meat
1) glass or crock bowl large enough to handle 5 lbs of meat submerged in 2 1/2 quarts of brine
2) Morton tender quick
3) Brown sugar
4) Garlic powder
5) Pickling spice
6) Large syringe w/large gauge needle or brine pump apparatus
Start with any lean very clean meat in roast size sections.
With deer or elk, I separate the sections of muscle removing all connective tissue and fat. With the meat prepared, and space for the crock in the fridge, in a 2 quart sauce pan, measure:
6 tablespoons of tender quick,
1/2 cup of brown sugar,
1 teaspoon of garlic powder
1 quart of water
Place sauce pan on high heat and bring to rolling boil stirring constantly until dry components are dissolved in water.
Once dissolved, cool brine to room temperature and add another 1 1/2 quart of water to brine placing in crock.

Fill syringe with brine solution and inject solution into meat piercing every 1/2 to 3/4 of an inch to the thickness of the meat.
Continue to inject as the needle is withdrawn.
The idea is to get as much brine in the interior of the meat as is possible. You cannot over do it! The muscle will swell greatly with the injected brine. Much of the brine will leak back out of the puncture holes and thus it is best to hold the meat over the crock as this process proceeds.
Just keep poking it on all sides and from all angles until it is so perforated that when you inject more brine in a new spot, it squirts out the other holes. Do this with all the pieces of meat prepared.

When injection is complete, measure out 1 1/2 tablespoon of pickling spice and put it in the remaining brine and stir until it gets soaked up and sort of sinks.

Next place the meat in the brine. The bowl must be large enough to allow the meat to fit loosely - do not pack it in. There must be enough brine to completely cover the meat. Use a plate and weight it with a saucer or two to hold the meat down as it will want to float to the surface.

Refrigerate at 34 to 38 deg for 5 to 10 days.
Every second or third day turn the meat - reposition in bowl so new places on the meat contact the other pieces of meat exposing all sides to the brine. While turning the meat it is important to check for sliminess on the meat and or scum on the surface of the brine. Skim any scum off before removing meat to turn. If meat gets slimy, discard the brine wash the meat well in cool water and prepare a new batch of brine in which to submerge the meat. Re-refrigerated and watch it very closely for continued development of slime.

Once the 5-10 day immersion is complete remove meat drain and package for freezer as you would any other meat to be frozen. I double wrap. I also experimented and left one batch in for 14 days. It was the most tender of the several batches I did last fall. I had no problems with bacterial slime on the deer and elk, just with the snow goose breasts and legs. Don't know if it was the shot holes in the breasts or the bones in the legs that caused the problem. Will experiment with that again this fall.

Don't screw up and put the pickling spices in before finishing the injection. The seeds will plug up the hypo needle faster than fast! When I do this whole process, I do a double or triple batch of brine for a 12 and a 16 quart bowls. Try it with a small batch first. Good luck.

[Bunnyseeker]

Canned Deer Meat

Cube deer meat and put in quart jars. When jar is half full, add 1/2 tsp. salt and beef tallow. Finish filling jars and put 1/2 tsp. salt on top of and a few more pieces of beef tallow. If using a regular steamer, steam for three hours. If using a pressure cooker, cook for 90 minutes at 10 pounds of pressure. NOTE: Deer meat is great in stews, with noodles, or right out of the jar on toast. Cubed meat can be frozen for some time before canning. An average Iowa corn-fed deer will yield 20 quarts. * NOTE * For quart jars I add one beef boullion cube and a scant 1/4 c. water - for a pint jar, add 1/2 beef boullion cube and a scant 1/8 c. water make sure jars and lids are sterilized! When using the cold pack method, keep in a constant boil for 3 1/2 hours in the bath.

Canned Venison

Trim all fat from meat and cut into 1 1/2 inch cubes. Pack into canning jars, leaving 1 inch of space at the top of the jar. Add 1/2 tsp salt for pints, or 1 tsp. for quarts. Add enough water to cover meat at least 1/2 inch. Pressure cook at 10 pounds for 1 1/4 hours for pints, or 1 1/2 hours for quarts.

[Bunnyseeker]

Just clean(make sure jars are very clean) and sterilize your jars by placeing into boiling water (quart or pint), cut your meat into 1"-1-1/2" cubes, pack meat into jars to with in about 1" from the rim of the jar, warm lids for jars to soften rubber, place lid onto jar and tighten ring, place jars into pressure cooker and cook for 90 min. @ 10 lbs. of pressure (90 min. after it gets to pressure), then remove from stove and let pressure cooker cool until pressure is gone, open pressure cooker and remove jars, place jars to cool and seal. You will hear the jars sealing by popping sounds, when the jars seal the lids will be sucked down. To check if the jar is sealed just push on the lid, if it moves up and down and you hear a popping sound then the jar isn't sealed and you will either have to eat it or freeze it to keep it. I have kept meat that I have canned for up to 5 years and it is still just as good as if you just canned it. But i will useally eat them up in a year or two. I just kept some once to see how it would do. As far as Iam concerned meat done this way will keep for as long as the jar is sealed. I useally eat this canned meat as barbacue, just remove the fat that is floating in the jar, drain most of the liquid, place in pot with a cut up onion annd your favorite barbacue sause and heat until the onion is cooked and enjoy. Its great!! You can also use the meat for soup or flour and fry the cubes in a pan. You can also eat the meat right out of the jar but I prefer to warm it up. This works great for camp meals because there is no refridgeration required as long as it is sealed. I have also done turkey this way in pint jars. By the way I don't add anything to the jars as far as liquir or salt when placeing the meat in the jars, it makes its owm broth when cooked. Some people that I know add salt or beef buon cubes to the jars. But I don't use much salt and I want it to taste like deer not beef. You can expect to get 8-12 quarts of meat from a good size deer. Hope you can get yourself a deer to can, you are going to LOVE IT. Good luck and good hunting

[Bunnyseeker]

BUMP FOR GUNSLINGER!

[Gunslinger]

Thanks!!!!!!!!