Canning Deer

[oldhoyt]

Since it appears there is interest in this topic, feel free to give a description of your venison canning procedures and methods, recipes, etc.

[oldhoyt]

Here's a basic recipe:
Remove all fat from meat.
Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
Add 1 tsp salt per pint; 2 tsp salt per quart.
Do not add any water in jars.
Clean jar edge, add ring and top, and turn to fit snugly- not tight.
Add jars to canner and 2 to 3" of water.
Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
Do not put canner under cool water to cool it.
Just go to bed and leave it over night, removing the jars from the canner the next day.
Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
Do not re-process.
This keeps well for 2 years.
Note: A hot-water bath is not adequate for processing meats.
You can use fresh or frozen (thawed) venison for this recipe.
If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

[oldhoyt]

One with onions and Jalapeno:
Place the venison into a large bowl. Sprinkle with salt (1 tsp/pound of meat), black pepper and garlic to your taste; toss to combine. Place venison into canning jar along with onion and bell pepper to taste. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

[oldhoyt]

A hot pack method:
Cook meat in salted water until fork-tender, place in jars, within 1½" of rim, cover with hot broth, clean rims, place lids on jars. Place hot-pack jars in hot water in pressure canner, and bring to a boil, place lid on canner, and process at least 60 minutes at 10 psi in locations at up to 2,000 feet elevation; 15 psi at locations from 2,000 to 4,000 elevation.

[treetop]

Manley meats here in Decatur will can your deer for a few bucks there 2lb each check with your local meat market that takes deer. I like it because it's in cans don't have to worry about glass when camping traveling stuff last forever.

[deadeer]

Oct 5, 2017 12:37:30 GMT -5 treetop said:

Manley meats here in Decatur will can your deer for a few bucks there 2lb each check with your local meat market that takes deer. I like it because it's in cans don't have to worry about glass when camping traveling stuff last forever.

That would be cool to have actual metal cans. We have never broke a glass jar outside of the canning process, but know its just a matter of time.

[deadeer]

We use the 10psi, 75min pint, and 90min quart numbers. When psi drops to zero, remove weight and open. We never leave jars in canner overnight. We start the next round right away. As for recipe, we cut the salt in half, and add either 1/2 or whole bullion cube to pt/qt jar. Sometimes a slice of onion in bottom of jar too.

[duff]

Add a buleon cube. Add hot pepper flakes or fresh peppers.

Otherwise about the same cold pack method.