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Any tips on canning venison?....

Discussion in 'Hunting' started by Rembrandt, Jan 6, 2013.

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  1. Rembrandt

    Rembrandt Member

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    I'm expanding my venison processing this year to include canning. Have never done this before, got all the equipment lined up and ready to go.

    Any recipes or flavoring tips you'd recommend would be appreciated.
     
  2. ICE1210

    ICE1210 Member

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    One of my college classmates family used to can sausage after the fall hog killings (look, it was a small college waaaaaaaay back in the mountains ok?). The thing I remember us after they took the cans out of the pressure cooker they would turn them upside down to cool. This apparently caused the solidified grease to help seal the can. I was also told to let the canned meat set up for a month or so in order to be sure the cans had actually sealed. The theory being it would be pretty obvious by then if the meat had spoiled.
     
  3. ljnowell

    ljnowell Member

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    Clean, clean, and clean. No room for mistake when canning.
     
  4. DM~

    DM~ Member

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    I cold pack the meat in clean hot jars, put the seal/ring on and pressure can.

    It will make it's own juice and i've never had a bad jar yet...

    DM
     
  5. gblrklr

    gblrklr Member

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    I make a stock from the deer shoulder bones and vegetables, no salt. In a different pot, in plain water, I boil the chunks of venison just to get them hot. I then add the venison and one teaspoon of non-iodized salt, I use kosher salt, to a quart jar or 1/2 teaspoon to a pint jar. I ladle the stock into the packed jars within 1/2" of the top then put lids and bands on them. I pressure can the jars at 10 pounds for 90 minutes.
     
  6. Lloyd Smale

    Lloyd Smale Member

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    what i do for quarts is put a beef bullion cube a half a teaspon of crushed garlic and a half a teaspon of salt in the bottom of a jar. Pack half full of raw meat add a slice of onion pack the rest of the jar tight and add a slice of onion on top. Heat your lids in boiling water and get your canner starting to heat up while your packing jars. put you lids and rings on. Make sure you wipe the jars so the seal will work. Place in the pressure cooker and let it heat up and blow steam for about 5-10 minutes to insure you get all the air out. then close the vent and bring it up to about 12psi and hold it there for 75 minutes. Let the cooker blead pressure on its own till its at zero then take out your jars and make sure the lids seal when they cool. Same thing for pints except a half a bullion cube, one slice of onion and 60 minutes cooking time.
     
  7. redneck2

    redneck2 Member

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    We just canned a 140# deer tonite. First try, so I dunno if it's right. Guy I was working with loaned out the pressure cooker and never got it back, so we had to do without.

    Packed the meat into pint jars. Added a teaspoon of canning salt and topped off with water with beef bullion added. Put various blends of fresh ground pepper, slices of onion, garlic cloves, or chili powder blended into different jars (individually, not in the same jar all at once).

    Put it in the oven at 200 degrees for four hours. Found the idea about the oven a couple different places on the internet. Gonna see how it turns out trying a bunch of different spice combos. Could be awful, could be great.

    One friend cans a lot every year. He said to be sure to get all the fat off. And, be really sure you remove the lymph nodes. I think that's what most guys miss when people complain about "gamey" taste.
     
    Last edited: Jan 7, 2013
  8. DM~

    DM~ Member

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    Personally, i wouldn't trust ANY meat canned without being pressured canned!

    DM
     
  9. Lloyd Smale

    Lloyd Smale Member

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    me either. Meat needs to be pressure canned
     
  10. blarby

    blarby Member

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    ^^^ This ^^^^

    Also, pressure canning for 90 minutes @15 pounds @ altitude for pints is what I show for game... YOU CANNOT WATERBATH LOW ACID FOODS !

    I would recommend a simple serving of salt and a grind of fresh pepper per jar.

    Mind you, if your venison has a strong game flavor- this isn't going to go away... Imagine canned dark meat turkey.

    If you wish, you can do a cold brine/marinade exchange over the course of about 3 days in the fridge , changing the brine/marinade simple solution every 12 hours to take some of the sour flavor out. If you were to choose this method, I would recommend water sufficient to cover the meat, 3 tbls of vinegar per 2 cups of water, and a pinch of salt.

    Best of luck, and make sure and wipe your jartops well before applying the lid- game can have surprising reservoirs of fat !
     
  11. Ms_Dragon

    Ms_Dragon Member

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    If you are a newbie to meat canning or any sort of canning I'd be buying myself a copy of The Blue Ball Book of Preserving or as it's known "BBB".

    It's the go to bible for all canning.
     
  12. redneck2

    redneck2 Member

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    Why?

    Cooking is simply getting the meat to a proper internal temperature. When I put meat in the smoker, I get it to 160-180 internal depending on which meat. Shouldn't matter if it's smoked, canned, pressure canned, oven baked, micro waved. barbecued. Temp is temp, unless I'm missing something.

    All pressure canning does is raise the boiling point so it cooks faster. Transfers the heat to the internals more quickly. If you have less temp, you need to have a longer cooking time to get proper BTU transfer. That's why a smoker takes four hours and a pressure cooker may take only thirty minutes. I guess you also have the physical transfer of heat via the water contact.

    FWIW..we just did this last night. My friend took some out of the jars today to test it. Cooked all the way thru and fork tender. Heated it a little and ate it. Said it was really good. He did say that he ran the oven up to about 220, which would give the same temperature as pressure canning at altitude. If you do run the oven that high, you need to make sure the lids are not too tight. Could blow up the jars if the internal steam pressure gets too high.

    I think we're gonna take some that's in the freezer and do some more canning. Like to have a supply back that doesn't require refrigeration. Also, I just put the garlic cloves in whole. Should have mashed them first. Not much flavor.
     
    Last edited: Jan 8, 2013
  13. 303tom

    303tom member

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    Salt cure & vacuum pack, will stay good forever...........
     
  14. Rembrandt

    Rembrandt Member

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    One hunter told me he inserts strips of green peppers & garlic with the meat. Appreciate all the responses, some good info here.
     
  15. Lincoln4

    Lincoln4 Member

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    We've put in jalapenos, liquid smoke, garlic, and canning salt into ours, in varying combinations. Maybe next time we'll throw in some onions and whatever else sounds good. Experiment!
     
  16. squarepants33889

    squarepants33889 Member

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    Salting sounds interesting. Kinda jerky-ish?
     
  17. Lloyd Smale

    Lloyd Smale Member

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    short answer is your not storing the meat you smoked on a shelf for 3 years. If your going to cook your venison in a water bath and intend on refridgerating it or eating it in day or two fine. When you pressure can Your insuring that all the bacteria are dead and that the jar is under a good vaccum and that ALL of the air is gone. Just the fact the meat is cooked isnt the major consern here. You can argue all you want but find me anywhere on the internet or in a book the recomends water bath canning meat. People have died from it. My meat is not only ate by me but by neighbors, my kids and my grandkids. I sure am not going to take even a remote chance of poisoning them.
     
  18. MtnCreek

    MtnCreek Member

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    ^ Big +1! Don't feed that to your family!

    Rembrandt,
    Be sure to let the canner pressure lower back to normal on its own. If you vent off the pressure, the jars will react similar to a diver at 100 ft that comes up quickly to surface. Not pretty... :)
     
  19. Quickdraw Limpsalot

    Quickdraw Limpsalot Member

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  20. Turlington Tom

    Turlington Tom Member

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    I like to use steak seasoning or a good prime rib seasoning, about 3/4 tsp in pints. Make sure you read up on proper procedures. 90min for quarts and 45 min on pints. At least 10 psi. I tried browning the meat before placing in jars, but it doesn't make any difference in taste. I used bacon to create the fat layer on top of the meat, beef tallow would be better. Make sure you trim all the fat from your venison.
     
  21. redneck2

    redneck2 Member

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    We ate some of the canned meat tonite. Well cooked and fork tender. All the jars took a good seal.
     
  22. ljnowell

    ljnowell Member

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    Hey its good to hear that you took the advice of those more knowledgeable. Defiance feels good, almost like e-coli.
     
  23. redneck2

    redneck2 Member

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    Dunno that they know better...or don't. Like I said, I'm on the front of the learning curve. Just remember, at one time men couldn't fly and the earth was flat. And the King would have your head cut off it you disagreed.

    What I do know is that I work with chemistry and boilers every day. I do know that if you pressure can 15# at 5,000 feet, you only get about as much heat as a 220 degree oven. Boiling point point at 5,000 feet is 203, plus the 15# additional makes the temp about 223F. I'm not assuming that just because it goes into a pressure canner, something magical happens and "POOF", out comes magical mystery meat. One advantage of the pressure canner is more rapid thermal transfer. When steam changes state from vapor to liquid there is latent heat of fusion. The BTU's surrendered by the vapor are quite significant when the state is converted to a liquid during condensation.

    Or, since one of my very best friends has two PHD's in microbiology and organic chemistry maybe I'll just ask him.

    I know, I know I shouldn't bother. Since it's the internet and it's on THR, it HAS to be true. Well, I'm a male French model and I'm off now with my hot girlfriend. Bonjour.

    Edit to ad....I just watched the YouTube video. He's canning at 10#, which makes the boiling temp about 230. That's what we're heating at. Except we cooked for four hours, not 75 minutes.
     
    Last edited: Jan 13, 2013
  24. blarby

    blarby Member

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    Pressure canning done
    is going to last you a heck of a lot longer than smoked vacuum sealed meat.

    10#'s is not doing it correctly.

    Pressure canning using a modern pressure cooker is completely safe, provided you don't intentionally bypass the safety controls on your canner, and follow the directions on extremely basic maintenance.

    A quality pressure canner is a very worthwhile investment, and will pay for itself many times over.


    A couplea pic of Pressure canning done right. They have little halos- the chicken is that good. :D

    Buying turkey at a few cents per pound right after thanksgiving and canning it makes for some fantastically cheap dinners come midwinter. This makes the best turkey pot pie I've ever made. ( I can't make Jerky Pot pie either :) another good reason for canning ) I'm gonna keep the white and dark meats separate from now on- although it was still tasty. You can also pressure can broths- as shown in the turkey quart pic. These are great for stock, or flu-season nourishing broth you just can't get the likes of in the store.

    Its not difficult to do, even this man could be taught to do it :D
     

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    Last edited: Jan 13, 2013
  25. Screamin'Eagle

    Screamin'Eagle Member

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    You're still not acknowledging the fact that if you can't ensure all the air has been evacuated from the container, it doesn't matter how well you cook the meat. If there is air left for bacteria, it will grow and it will spoil the meat.
     
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