Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Wow..... Canned Venison

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Just to see if ayone else has results from this season.

Going to get into this !!

Paul.

We normally can quite a bit and was wondering if anyone has used a turkey cooker to put their canner on?

I am thinking we could get the heat to rise faster instead of on the stove.

I use an Eastman Outdoors cooker to do my canning on...it is on the verge of too powerful. Once you get the pot to boiling, and venting off the stream, I find it hard to get low enough to keep the temps at 240, lots of times it will get a little higher. I haven't had any problems, just a little mor babysitting, or at least a little better attention paid to it.

Wonderful stuff...canned venison.


Larry

Tell me about this fish canning....and how different is this to pickling?

How do you serve the salmon?

I have a friend that makes patties out of Salmon and also put them on pizza with white sauce.

Pickling is basically raw fish in a brine. It's delicious, I'm sure you've tried pickled herring? I've pickled salmon and it too, is wonderful. You can't leave it too long, it will tend to get mushy.

What to do with canned salmon.... Hmmm.... think about canned tuna. What do you do with that? You can do the same thing with salmon. Salmon Patties, salmon salad, salmon dips, Alfredo sauce with salmon, salmon casseroles, and more. You'll find things you like better than others, and soon you'll have a list of "go tos" for your salmon. Mine is Alfredo sauce, salmon salad (like a tuna salad with mayo and what ever) and salmon patties. I LOVE salmon patties! Especially with a good dipping sauce....

Fantastic, thank you!

I used a turkey fryer this year for 43 quarts. First batch was rough. Tried to heat it to fast and couldnt get a steady stream of steam. Figured I boiled the water before I got meat sauce good and hot.

Are you saying you water-bathed your 43 quarts? If so that was a waste of effort...

A buddy at work canned some pork loin. Said he put in dry rub BBQ seasoning and 1-2 drops of liquid smoke. He put in a crockpot at work. Dang good pulled pork samiches!!!!

No, pressure canned.

In a turkey cooker?

i set up 2 burners for fish cookers outside. that way i can get 2 pressure cookers going and each holds 7 qts. in about 5 hours i can 28 qts. and clean up the gear.

I do Must faster

I'm talking about using the burner guys, not the fryer pot. I put a 14 qt pressure canner on the gas burner for the turkey fryer. I ran the heat too high too fast and blew all the water out before the canned meat got hot. So I never got a good stream of steam....it was sputtering for an hour.

Canning and pickling are two different things.

I do my pickling by starting off with salted salmon which is stored in 5 gal buckets and made by alternate layers of rock salt and red salmon fillets. They are soaked out to taste, the skin is peeled off and the fillets are cut into small bite-sized chunks. I mix up a 50/50 or stronger water-vinegar mix, sugar to taste, add pickling spice and fresh cut onion. Add fish and refrigerate for three days or so before eating.

The pickled fish can be jarred by using the hot water bath method.

For canned salmon, I skin the fillets, cut into manageable pieces stuff into a mason jar with a commercial canning salt tablet or 1/2 tsp of canning/pickling salt, and pressure cook for 90 minutes at 10psi or better.

Makes for good salmon patties and salmon salad for sammiches.

I also can kippered salmon. They are brined in a secret family recipe known to all for 24hrs, they are then hung in the smokehouse for 3-5 days (depending on weather) to partially dry (firm up). They are cold smoked intermittently primarily with apple wood and a handful of alder chips during this period. When they are ready they are cut up, stuffed into jars and also pressure cooked for 90 mins @ 10+ PSI.

The kipper can be eaten as is, or mixed with cream cheese and used as a dip.

I have some moose roasts from this past fall I think I'll thaw out and jar come to think of it. He was a tough bastid anyway. Even the burger is a little tough.

Use a diffuser over the burner

mind sharing the meatball recipe-mine never comes out as good as i'd like and that would be a great item to can for my family.

Its tender enough to make a great sandwich spread out of canned venison. Add any combo of salad dressing, mustard, horseradish sauce, diced pickles, onions, etc until you get it the way you like it!

There's nothing I love more than a canned deer meat sandwich (with homemade pickles) while on a deer hunt...my mouth waters thinking about it.