canning venison
12-17-2006, 04:23 AM
#12
Nontypical Buck
Join Date: Jun 2005
Location: Grain Valley, MO.
Posts: 3,030
RE: canning venison
Well I must be differant than everyone else, we can alot of meat, it's our favorite, and we follow the directions that you get with the cooker. It comes with a cooking guide. We just brown ours first in a skillet, And ours says pack meat in jars, and add water to 1/2 inch below the lid, we can in pints, and add 1/2 teaspoon of beef boulion to each pint. When it's done, its the best eatin! Flakes apart in your mouth, great in stews, hotdishes, tacos, burritos, and makes the best chili, and strogonoff!
12-17-2006, 07:39 AM
#13
Typical Buck
Join Date: Jan 2005
Location: New England
Posts: 811
RE: canning venison
I do this every year with whatever venison I have left over, if any, from the year before. You can use the same recipe for Atlantic Salmon, but omit the salt:
First cut your meat into bite sized cubes
Take a widemouthed 1L mason jar.
1 tablespoon of salt at the bottom of the jar.
Pack the jar full to 1 1/2 inches from top. The more air you can take out in the jar the better.
Put one slice of salt pork on the top (1/2" thick)
Seal
Cook in pressure cooker for 90 minutes at 11
You do not need any liquid as the juice from the meat will come out and create it's own gravy.
As I said, this works fantastic for Atlantic Salmon as well, but omit the salt; the salt pork adds enough salty flavor.
Good luck,
First cut your meat into bite sized cubes
Take a widemouthed 1L mason jar.
1 tablespoon of salt at the bottom of the jar.
Pack the jar full to 1 1/2 inches from top. The more air you can take out in the jar the better.
Put one slice of salt pork on the top (1/2" thick)
Seal
Cook in pressure cooker for 90 minutes at 11
You do not need any liquid as the juice from the meat will come out and create it's own gravy.
As I said, this works fantastic for Atlantic Salmon as well, but omit the salt; the salt pork adds enough salty flavor.
Good luck,
