Ok, I have heard plenty about canning deer meat and how good it is so I tried it.
I canned a couple different kinds.
Cut a few jalapeno slices and put fajita seasoning in some.
Did a mix of beef bouillon and Lawry?s seasoning in a few.
Put a half a shot glass of bbq sauce in a few.
I have tried the fajita one just dumped it in frying pan with sliced bell peppers and onions it was like shredded beef tacos.
It looks like a science experiment, but it tastes great. Has anyone else tried this? How about some recipes?
Years ago after Buck season in Pennsylvania, I use to cube the meat, put it in qt. jars add about 1 tspn. of salt, gave it a water bath, let sit to seal and enjoyed through Winter. I’m not much on the gamy taste but this was the best and most delicious way to eat canned venison. Mashed potatoes and fried onions closed the deal.
I always heard about grandma’s canning sausage and turning the jar upside down to cool(you turn other stuff upside down when you can as well). I’ve heard several people talk about it though so it must be true!
There was an old fellow up on Kennerley Road in Orangeburg that used to have canned deer and rabbit. I was skeptical of both. I used to occasionally hunt with him upon invite. He gave me a couple jars of both. They were really tasty over rice and stuff. Great for camping or long fishing trips. The down side- some of the all time worst gas. The wife could always tell when I had eaten it. But I’d love to have more, old timer has passed on now.
Cut the meat into cubes about 1" pack in jar with about 1" space at top and put in a pressure canner at #12 for 75 minutes if using pints, 90 minutes using quarts. It is not recommended to use the water bath method. It cooks the meat in the jar. I was hesitant myself but did a fair amount of research on it. It tastes great, saves freezer space, and you don’t have to wait for it thaw out. From all I read the salt added to the jar is optional, you can add any type seasoning you prefer. It will also make its own gravy in the jar as it cooks.
I love to can food. Spent almost all day Monday canning tomatoes, okra & tomatoes, and pickled okra. For those out there reading this and thinking about trying to can for the first time, just remember, you MUST use a pressure cooker to can most foods including meats. The only exceptions are high-acid foods like tomatoes. I’ve eaten some home canned salmon that was fantastic and some home canned chicken that was so-so. I strongly suggest that you use a canning chart to find out how long and at what pressure to can meats as well as other foods. DO NOT GUESS AT IT. And remember, canning for me is an all day process and it cannot be rushed. If you don’t have the patience, don’t attempt it, but the results are well worth the effort. I might try to can some deer meat this year myself.
Molon Labe!
Until you have loved a dog, part of your soul remains unawakened. - Anatole France (paraphrased)
RIP my “Puppy Dog” 10/15/2004 - 1/14/2013. Still can’t get him out of my mind. What a special friend he was.
I have canned meats before and it is tasty - I used a pressure cooker. It is my understanding that if you are canning low acid products such as meat you should use a pressure cooker instead of water bath. Put the meat in the jar with a little salt - it will make it’s own juice.
Just bought a $70 Presto 01755 on amazawn, getting ready to do my first deer meat canning. I also like pickled okra… some of the jars I have purchased were freekin awesome so I like the ones with a clove of garlic and a pepper or two in them. I’m thinking a clove of garlic and a pepper in some deer meat might work too. MMMmmmm! I’ll do an update later.
I’m sold on the idea. I canned some and it is great. It is a nice alternative to freezing. I will still put deer meat in the freezer but I will also have some canned. It is nice just to open a jar and warm.