Does anyone do their venison this way?

[VixChix]

Just a note for those who have never canned meat: you MUST use a pressure canner (different than just a pressure cooker) to can meat and many low-acid vegetables. It's risky to process it any other way.

[B-Logger]

Cook it for how long in the pressure canner?

According to Mirro's book:

Beef, Veal, Lamb, Pork (I assume venison to be the same as beef for this).

Pint jars: After the control jiggles, cook for 75 minutes at 10 lbs pressure.

Quarts: After the control jiggles, cook for 90 minutes at 10 lbs pressure.

They also say to precook the meat until medium done or until pieces when cut show almost no pink at center. Cut in pieces. Add salt. Pack. Fill with liquid to within 1" from top. Adjust lids. Process

We have never precooked the meat. It cooks during the canning process. We also never add any liquid to the cans. Just salt.

NOTE: WE ALSO ALWAYS REMOVE ALL FAT BEFORE CANNING. There still might be a little but that raises to the top so you can skim it off before fixing it however you want to eat it.

Hope this helps Maple.




VixChix: We also have used a cold packer (hot water bath) many times before we got the pressure canner and never had a problem except you have to cook it a lot longer.

[mikej]

i can alot of my meat as well

[raydaughety]

That sounds like we need. If anyone knows where I can buy a used canner that's affordable, please let me know.

[Shakibods]

My mother-in-law showed me. Basically she packs the meat in the jar as tight as possible, a little salt, then about a half dollar piece of pork fat. The outcome is delicious. It reminds me of the stew beef you find in a can of Dinty Moore Beef Stew.

[raydaughety]

Please send samples to......... Fed Ex Overnight preferred

[Howlingoutloud]

Canned venison is excellent, I try and do a bunch of jars every year!

[VixChix]

I've never had it, but you guys sure make it sound yummy!