Canned Meat
 

For those of you that butcher your own meat I'm wondering if you can any of it. I have been canning for a couple of years now and it is the most wonderful meat we have ever devoured. The only thing I add is a small clove of garlic. If anyone has any other good additives please post.[:-]

RE: Canned Meat
 

Just salt. We can it and then heat it up when ready to eat. We also make a little brown gravy to go over it. It is the best.

RE: Canned Meat
 

We didn't have freezers and stuff when I was growing up. We(my mother) cannned EVERYTHING. Canned venison in my opinion is one of the true delicacies of the world. I agree, it can't be beat. My brothers wife cans about 100 quarts a year for gifts and they take tons of it to the hunting camp for spring turkeys and the next fall. My brother and his gang usually shoot a lot of deer and my brother is in charge of the processing. He does with it what he wants. I think he did 26 this year.

RE: Canned Meat
 

Call me a moron.....but how do you can meat? Do you cook it before hand or while it is in the jars? Do you add water or what?

RE: Canned Meat
 

Cut the meat into 1" squares and put in a jar. Add about 1 teaspoon of salt to each jar. Put in a pressure cooker. Once the heat gets up to 12 -15 lbs then cook it there for about 45 mins.

You don't need to add anything except salt. You may add anything you like to taste. You do not pre-cook the meat before canning.

It is wonderful.

RE: Canned Meat
 

David or anyone else, if you have canning directions for venison could you either post them up or email them to me at [email protected]

RE: Canned Meat
 

Not trying to be a smart @$$ but thought I'd add this.

The jar must be a canning jar. After you add the meat and salt and whatever you like put a seal and a lid on it tightly before canning.

RE: Canned Meat
 

We're also going to try canning for the first time this year. I think we're just going to go with the basics, salt and garlic. Maybe we'll add some other goodies to certain jars to see what we end up liking the best. Can anyone tell me how many pounds of meat will equivalate to how many jars of meat? We will probably use quart jars. I'm going to have about 30 pounds of meat that won't go to sausage so I'm trying to decide how much gets canned and how much gets to be part of my new meat smoker experiments this winter. Thanks.

RE: Canned Meat
 

A big doe makes about 10 - 14 quarts of meat. Does that help?

RE: Canned Meat
 

Farmcntry - that all depends on how big the does are in NC :D Just kidding - it gives me an idea. Thanks for the info.

RE: Canned Meat
 

30lbs of meat should make 6 - 8 quarts if it is deboned and you have all the fat out of it already.

I've canned 247 quarts this year.

RE: Canned Meat
 

I will be going boar/deer hunting this year for the first time. Will have to try canning.

RE: Canned Meat
 

Yeah I will definitely agree that canned venison is awesome. Just had some last night as a matter of fact. My aunt cans it for us so I'm not sure what she adds. When we cook it up though, we just add some salt and pepper and make a brown gravy. We always have mashed potatoes or noodles with it. I have until Sunday to shoot my last deer so I can get it canned.

RE: Canned Meat
 

Do you have to add any liquid to the jar before you seal it or do you just place the meat cubes in as they are. It sounds like they would get dry? But then again I have never done it so I was just curious. Thanks.

RE: Canned Meat
 

No liquid. Once you are done it will have 1/4 of the jar filled with liquid that comes out of the meat while pressure cooking.

RE: Canned Meat
 

So does it actually cook while in the pressure cooker? Or do you have to cook it when you use it? I imagine after 45 minutes it is cooked, but I ain't too bright sometimes.

Do you have to use a pressure cooker, I know my grandfather used to can veggies in a big pan of boiling water. Does that do the same thing?

RE: Canned Meat
 

IL that's cold sealing. The vegies were already boiled probably or at least steamed.

Hold on guys and I will post step by step instructions.

RE: Canned Meat
 

1. Debone meat from deer and remove all fat, skin, etc you don't want to eat.
2. Cut meat into 1" squares.
3. Put un-cooked meat into quart size canning jars.
4. Add 1 t-spoon of salt on top of the meat.
(This is all you have to add. Everything else is to taste.)
5. Add seal and screw on lid and tighten.
6. Put in pressure cooker.
7. Add water to cover 3/4 of the jar(s) in the cooker.
8. Put lid on cooker and secure into place.
9. Cook until the pressure is at 10 -15lbs. No less than 10 no more than 15.
10. Once pressure reaches this, keep it there for 45 minutes.
11. Let pressure drop and cooker cool.
12. Take out the jars and make sure they are sealed. Discard unsealed jars.
**Make sure jars are not cold before this. As long as they are at room temp. they will not bust.

The meat is good for 3 years now. Once you cook it you will be amazed at the amout of juice that is in the jar.

RE: Canned Meat
 

Never had canned venison or tried it, but sounds pretty good. Going to have to give this on a try.

RE: Canned Meat
 

;) Thanks farmcntry, got your recipe stored. My son and me, with a little lady help will be canning this weekend.

RE: Canned Meat
 

I canned corned vennison this year and it is awsome!!
Cure the meat as you would to smoke, I use tender quick and brown sugar.
Let meat cure in a crock in fridge for about 2 weeks.
Take meat out of cure and cover in a kettle of water and boil for 1 hr.
Cut in cubes and hot pack in jars, fill to 1 inch of top with water meat was boiled in.
Can as mentioned above but I go 75 min for pints at 11 psi on a gauged canner or 90 min. for quarts. If you want when you boil the meat, add pickling spice to make Irish style corned meat.
YUMMY!!!

RE: Canned Meat
 

thats it im in need of a pressure cooker , that all sounds to good . ive never heard of canned venison before . farm country you can store unrefrigerated for 3 years ? that is awesome.

RE: Canned Meat
 

I dont know how to can it , but the guys I hunt with in Pa do , and man is it delish . They keep it in the basement . You would not believe the taste of it after it sits for a year and you got to wipe the dust off the top of the jar , its excelent . Serve it up with some mashed taters .

RE: Canned Meat
 

Just my $.02 but if you want to you can brown it before you can it.
I have done it both ways & personally like my browned first.
How ever you do it you can't beat it makes great home made vegi soup also.

RE: Canned Meat
 

Oh yeah it is really awsome I just did some finally for the first time this year. My grandma does it all of the time. I love how it just shreds and is sooooooo tender. Wel like to put it into stuff like spagetti and strogganoff. Going to try some enchiladas too, man I am starting to drool just thinking about it. My grandma also cuts up the ribs and cans those too.

RE: Canned Meat
 

I love canned venison, but find it bland. I therefore spice up the broth a little. First I brown the meat and then cook it (boil). Next discard the cooking liquid. Fill the canning jars with meat chunks and top up to 1" from the top with my broth recipe. put on lids and process as per you pressure canners directions. Very tasty.

Canning Broth

5 cups water
5 beef broth cubes
4 cloves garlic crushed
1 Tbs Worchestershire sauce
1 Tbs pickling salt
1 Tbs Marjoram
1 Tbs crushed chilli's
1 tsp ground fennel

makes enough for 6- 500 ml(pint) jars.

RE: Canned Meat
 

You guys are killing me. I guess a pressure cooker and canning jars are now on my shopping list. This sounds awesome.

RE: Canned Meat
 

Yup. And another trick. If you got a shoulder/ham in the freezer for a year, you can thaw it out and can it then. 4 years on your deer now. Never again throw any away. (Like ya'll did anyway.);)

RE: Canned Meat
 

Thanks folks, some good stuff here.
I'm going to try the canning broth Big Guy mentioned (thanks Big Guy from the North).
The only thing I might add is I heard that pints are better to use than quarts. I read this in a canning book and there reasoning was the meat cooks more uniformly. Pints 11 p.s.i. for 75 minutes.

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RE: Canned Meat
 

Hey Navy, are you covering the meat w/BBQ sauce than putting meat in jars or putting sauce in bottom of jars. How much sauce for a pint?

RE: Canned Meat
 

im getting hungry just thinking about it. keep the ideas coming:)