My question is how do you can meat? I am very interested in that concept. Does anyone have a how to?

Tim

My mother in law cans deer meat. I think she uses a pressure cooker (not sure what it's called) It seals the can and she can grab meat that is a year or moreold and it still tastes fresh.

Are there any aditives or other ingredients needed?

Tim

She does season the meat and chop it into cubes. I'll ask her and let you know.

Thank you very much

Tim

I agree with most of what you said,but I do like to hang it for a couple of days with the hide on as long as it's cold enough. Doesn't taste gamey at all. I remove the backstraps and tenderloins are eaten asap. Backstraps are frozen wrapped in saran wrap in manageable pieces (meal-size). Several deli's in chicago area make excellent sausage:hot sticks,landjaeger,polish,brats etc. Alittle bit for ground and thats it ,mostly sausages

Itake all of my deer processer and have it cut up and froze. I never hand can deer befour I would like to try that some time. I think it shoud be good.

First make sure VERY clean and it's cooled fast. (most of our deer come off our property so we can hose out the cavity with COLD water straight from our deep well)

We freeze our meat. Packaged with a vacum sealer. Never had a problem with gamey taste doing it ourselves.

Alot of mine also becomes jerky and/or smoked sausage. Venison, goose n' duck, whatever.

Deer, skin it, then hang it a good week minimum, butcher it at home, we make sure to get all fat off too, make a lot of burger out of it and jerky. Use pork fat and beef fat to add in the burger. Elk we cut as well here at home, all steaks and some burger. Elk is awesome, deer is good eatin. imo

As a rule I kill between 4 and 7 per year so I useually cut and freeze some, can some, and grind some into sausage and burger.