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Joined: May 2016
Posts: 60,181
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,181 |
People up here used to can meat using buffalo schit to fuel the fire.
Safe and easy today.
I am MAGA.
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Joined: May 2016
Posts: 60,181
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,181 |
Venison is good. Smoked salmon is really good too. We only brine the salmon and smoke it about 1/2 done. Then can it and it finishes the cooking. Fantastik!! We do a cold smoke. Makes the best and easiest salmon patties That sure sounds good.
I am MAGA.
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Joined: Jun 2006
Posts: 2,342
Campfire Regular
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Campfire Regular
Joined: Jun 2006
Posts: 2,342 |
bbassi get gets the most points since he's putting it all on the line. Nice pics as well.
Appreciate all the comments and guess I'll spend tomorrow rounding up the canner and a bunch of jars.
Deer season starts next weekend for me and my grandsons, and they are hot to get to it. It looks to be a good one here as I am seeing exceptional numbers of bucks.
Younger one helped me make 117# of sausage after last season, canning appears to be a little less work, so the idea sounds better and better, more so since I recently filled my freezers with a moose.
Why didn't I think of that?
Imagine your grave on a windy winter night. You've been dead for 70 years.
It's been 50 since a visitor last paused at your tombstone.....
Now explain why you're in a pissy mood today.
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Joined: Feb 2009
Posts: 10,931
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2009
Posts: 10,931 |
(In my best Monty Python voice) I'm not dead yet!  Although I really needed a nap after that one. Seriously, If you do it correctly, it's just as safe as any other canned food. The trick with any meat or none acid food is to get the heat/time kill high enough to destroy any of the nasties that can cause you ill. That's why you NEED a pressure canner for meat. You can't get the jars hot enough without it to be absolutely sure IMO. I'll also plug the Ball canning book. tons of great info in there.
They say everything happens for a reason.
For me that reason is usually because I've made some bad decisions that I need to pay for.
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Joined: Sep 2008
Posts: 1,647
Campfire Regular
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Campfire Regular
Joined: Sep 2008
Posts: 1,647 |
I've been canning the tough cuts of deer & elk for years. I have some on the shelf now that's probably 6 years old & I looked at it last week & I'm sure it's good. Just mash up some taters, heat up your canned meat & make a meal. Sure saves freezer space & those tough cuts are super tender. I like to add a small wedge of onion in each jar along with a bit of salt.
Dick
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Joined: Dec 2003
Posts: 4,057
Campfire Tracker
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Campfire Tracker
Joined: Dec 2003
Posts: 4,057 |
I just ate a canned venison salad sandwich, YUMMY
"Before you criticize someone, walk a mile in their shoes. That way, you'll be a mile from them, and you'll have their shoes."
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Joined: Dec 2002
Posts: 25,820
Campfire Ranger
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Campfire Ranger
Joined: Dec 2002
Posts: 25,820 |
I will have to get the Ball canning book. I always wanted to try canning meat but was told by the old folks that it was more dangerous unless you knew exactly how. Is there anything special to watch for other than sealing just like any canning. time and temp, or more precisely time and pressure. Gotta kill the botulism and other nasties which live in stored low acid foods and which will kill you deader than hell.
People who choose to brew up their own storms bitch loudest about the rain.
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Joined: Aug 2003
Posts: 19,822
Campfire Ranger
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Campfire Ranger
Joined: Aug 2003
Posts: 19,822 |
Canning meat was a big game changer for us. IMO the easiest and most practical way to process a lot of game. Yup. Put your spices, if any, on top of the meat in the jar and process for 110 minutes at 10psi. It will keep for years. We made moose meat brats one year and couldn't get enough fresh casings so we canned about 25 lbs of it. Came out great! Ed
"Not in an open forum, where truth has less value than opinions, where all opinions are equally welcome regardless of their origins, rationale, inanity, or truth, where opinions are neither of equal value nor decisive." Ken Howell
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Joined: Jul 2009
Posts: 9,233
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2009
Posts: 9,233 |
I'd bet theres some vets on here that'll tell you they've eatin 20 or 30yr old canned food while serving! I ate some sure enough “tin canned” rats, that were old as hell, the last one I ate was the last one I ate. It was some kinda egg omelette that took two days for the can taste to pass.
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Joined: Jan 2016
Posts: 95,489
Campfire Oracle
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Campfire Oracle
Joined: Jan 2016
Posts: 95,489 |
Venison is good. Smoked salmon is really good too. We only brine the salmon and smoke it about 1/2 done. Then can it and it finishes the cooking. Fantastik!! You smoke it in a smoker? Smoke it 1/2 done?
Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the left.
A Nation which leaves God behind is soon left behind.
"The Lord never asked anyone to be a tax collector, lowyer, or Redskins fan".
I Dindo Nuffin
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Joined: Jul 2008
Posts: 727
Campfire Regular
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Campfire Regular
Joined: Jul 2008
Posts: 727 |
Is the meat fully cooked prior to canning, or does it go in the jars raw?
Totally new stuff to me!!
Cat, the other white meat!
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Joined: Jan 2012
Posts: 66,739
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 66,739 |
Usually when you PRESSURE-BOIL something for 25-35 mins, at a few extra atmospheres
I'd say it's cooked.
As it cools, the vacuum is created and the seal
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Joined: Jan 2012
Posts: 66,739
Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2012
Posts: 66,739 |
Pressure boiling in the pressure cooker allows you to exceed the 212 temp Up to 230-240 Autoclaving your meat 
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Joined: Sep 2010
Posts: 31,402
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2010
Posts: 31,402 |
Grewd up on "buckmeat" sandwiches. Thanks or posting, haven't canned anything in a few years... My freezer is full!
"I can't be canceled, because, I don't give a fuuck!"
--- Kid Rock 2022
Holocaust Deniers, the ultimate perverted dipchits: Bristoe, TheRealHawkeye, stophel, Ghostinthemachine, anyone else?
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Joined: Sep 2009
Posts: 11,239
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2009
Posts: 11,239 |
Folks in western N.C. still can meat using the water bath method. Today this is considered a dangerous method.
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Joined: Sep 2004
Posts: 1,800
Campfire Regular
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Campfire Regular
Joined: Sep 2004
Posts: 1,800 |
Here is very recent USDA information on meat canning. They set the standards for time and temperature/pressure that all the other reputable publishers try to follow. Free good info, courtesy of the US taxpayers. Files are pdf, ready to print.
https://nchfp.uga.edu//publications/usda/GUIDE05_HomeCan_rev0715.pdf
--Bob
Last edited by BullShooter; 10/27/18.
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Joined: Mar 2016
Posts: 611
Campfire Regular
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Campfire Regular
Joined: Mar 2016
Posts: 611 |
Is the meat fully cooked prior to canning, or does it go in the jars raw?
Totally new stuff to me!! Nope, put it in raw, do not add water. I like beef bullion cubes and hot chili peppers.
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Joined: Mar 2016
Posts: 611
Campfire Regular
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Campfire Regular
Joined: Mar 2016
Posts: 611 |
Canning meat was a big game changer for us. IMO the easiest and most practical way to process a lot of game. Yup. Put your spices, if any, on top of the meat in the jar and process for 110 minutes at 10psi. It will keep for years. We made moose meat brats one year and couldn't get enough fresh casings so we canned about 25 lbs of it. Came out great! Ed Those numbers change with altitude. Just FYI.
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Joined: Mar 2016
Posts: 611
Campfire Regular
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Campfire Regular
Joined: Mar 2016
Posts: 611 |
I'd bet theres some vets on here that'll tell you they've eatin 20 or 30yr old canned food while serving! I ate some sure enough “tin canned” rats, that were old as hell, the last one I ate was the last one I ate. It was some kinda egg omelette that took two days for the can taste to pass. I've heard tell before. Figured there'd be a few here.
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Joined: Aug 2003
Posts: 19,822
Campfire Ranger
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Campfire Ranger
Joined: Aug 2003
Posts: 19,822 |
Canning meat was a big game changer for us. IMO the easiest and most practical way to process a lot of game. Yup. Put your spices, if any, on top of the meat in the jar and process for 110 minutes at 10psi. It will keep for years. We made moose meat brats one year and couldn't get enough fresh casings so we canned about 25 lbs of it. Came out great! Ed Those numbers change with altitude. Just FYI. Yes they do! USDA says 90 minutes for quarts at sea level, but we do all meat and fish for 110 minutes using 10# weight, so altitude doesn't come into play. Just remember one setting and go for it! Ed
"Not in an open forum, where truth has less value than opinions, where all opinions are equally welcome regardless of their origins, rationale, inanity, or truth, where opinions are neither of equal value nor decisive." Ken Howell
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