Canned Deer
#2
Typical Buck
Join Date: Sep 2008
Location:
Posts: 751
cut deer into 0.75" cubes, cold pack into jar til it necks down...add tablespoon of salt. get canner to 10lb and start timing for 90min.....turn the heat off and let the canner cool and loose pressure on its own. Meat will make its own juice, however I did have some that was cut a few days and lost a little moisture, and had to add maybe a 1/4-1/2cup of water before put them in the canner in order to get enough juice. Either way, if the lid seals, it wont matter. Just flip the jar over an hour or so before you eat and exposed meat will rehydrate.
#3
Nontypical Buck
Join Date: Feb 2003
Location: Pulaskiville
Posts: 3,533
Treed's directions are perfect. I can every other year. Last year I canned about 40 quarts...and that'll last 2 years for soup or tacos and things like that. It makes incredible vegetable soup.
I put some chili powder in about 10 jars last year (1 teaspoon or so in addition to the salt) and the flavor was great. It was delicious in tacos.
I put some chili powder in about 10 jars last year (1 teaspoon or so in addition to the salt) and the flavor was great. It was delicious in tacos.
#4
Fork Horn
Join Date: Nov 2010
Location: North Idaho
Posts: 129
cut deer into 0.75" cubes, cold pack into jar til it necks down...add tablespoon of salt. get canner to 10lb and start timing for 90min.....turn the heat off and let the canner cool and loose pressure on its own. Meat will make its own juice, however I did have some that was cut a few days and lost a little moisture, and had to add maybe a 1/4-1/2cup of water before put them in the canner in order to get enough juice. Either way, if the lid seals, it wont matter. Just flip the jar over an hour or so before you eat and exposed meat will rehydrate.
#6
Zeak, Next time your in Omaha stop into to FriscoSpices and pick up a jar of the AuJus base we have its a paste and makes the Venison taste exactly like Grandma's Sunday Roast Beef Dinner. Its very simple and cheap. No salt or other stuff just the paste and raw pack the venison. We have instructions with cooking times and prep hints. If I am in give me a shout.
Mike Pullen
Mike Pullen