silver slayer
09-16-2009, 11:57 AM
want to try canning some deer but never done it before. my pressure cooker cooks at 15#s how long do i cook it and do you add any salt. or anybody got a recipe they'd like to share?
nestucca
09-16-2009, 09:59 PM
The BIGGY is.... "Garbage in, garbage out." If your venison, elk, salmon, tuna, grouse, what-ever? is harvested, cleaned and cooled properly, that's the first battle. Clean jars, (no cracks) new lids, and good rings is next. If you like eating deer or elk hair, or grouse feathers, then throw them in! I like to "can" what I like to eat. Good clean meat or fish is my choice. Get your jars ready, stuff the meat to within 1/2" from the top of the 1/2 or 1 pint jars, add 1/2 tsp salt, and 1/2 tsp. lemon on top of the meat. Place boiled lid on top of the jar, screw on the ring, and start canning. I go 90 minutes at 10 pounds on 1/2 pints and 100 minutes at 10 pounds on pints. Let them heat slow, and cool slow. When you pull them from the cooker, (in a NO DRAFT area) cover the jars with bath towels. This will minimize jars crackage. This will work for deer,elk, grouse, chicken, salmon, tuna, beef, ?... I love preserving my catch/kill/harvest! At 15 pounds, I'd go 90 minutes on pint jars. Salt, pepper, and a touch of :meme:Crystal Louisian's Hot Sauce. MMMmmm! Good luck!
want to try canning some deer but never done it before. my pressure cooker cooks at 15#s how long do i cook it and do you add any salt. or anybody got a recipe they'd like to share?
As a kid in SE Alaska we always canned deer. There were times we would get 4 or 5 deer in a day, back then you were allowed 6 in a season.
After they hung a day or so I remember my dad boning them out and my mother would cube it up and pack pint jars with a teaspoon of salt.
I asked and she said the standard time of 100 minutes at 10 pounds.
I remember eating that for a few years after we left Alaska and it was outstanding in stews and such! :D
BeaverPride
09-20-2009, 08:34 PM
I can venison in 1/2 pints and eat it for lunch, straight out of the jar. I've experimented with seasoning salts, various BBQ rubs, and liquid smoke. It's all excellent! My favorite so far is pepper steak rub, and liquid smoke. If I was planning to use it for soups or tacos or whatnot, I'd stick with plain salt only. I order all my meat processing suplies from Butcher and Packer Suply Co out of Detroit, MI. Alway been very happy with them and their products. As mentioned above, garbage in = garbage out. Good luck.
PantherMartin
09-24-2009, 10:38 AM
Here is what I did with some....
Venison Stew.
Again, Clean meat...no fat. no silverskin.
Cube the venison, season and brown in skillet.
Raw pack the carrots,potatos, celery.
add frozen (but thawed) peas n corn.
Cover everything in the jar with beef broth. leave 1/2 inch headspace.
Process at 12lb for 100 minutes.
This was last years process. Had some for lunch yesterday.
Delicious
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