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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
amazon has the whole kit, very reasonable...if i was a better hunter i would get it...
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Joined: May 2012
Posts: 2,934
Campfire Regular
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OP
Campfire Regular
Joined: May 2012
Posts: 2,934 |
amazon has the whole kit, very reasonable...if i was a better hunter i would get it... HaHa! Too funny!
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I'm a proud member of the BGE cult ... yes, I consider myself an EGGHEAD
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Joined: Jan 2009
Posts: 1,859
Campfire Regular
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Campfire Regular
Joined: Jan 2009
Posts: 1,859 |
I don’t care for wild game hamburger. So everything that would usually get ground up for burger gets cubed up and pressure canned at my place.
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Joined: Oct 2003
Posts: 3,859
Campfire Tracker
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Campfire Tracker
Joined: Oct 2003
Posts: 3,859 |
You guys put anything in besides maybe a pinch of salt? I'm hoping to do some deer this weekend, have only done elk before.I just cubed it, loosely packed the jars,added pinch of salt and canned. It was good, but thought perhaps some variety would be nice.
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Joined: Nov 2012
Posts: 2,623
Campfire Regular
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Campfire Regular
Joined: Nov 2012
Posts: 2,623 |
Pinch of salt and pepper, and some onions sliced or cubed. My wife likes it more without the onions. It's good either way.
Honestly, pack it in there tightly.
One of my favorite ways to eat it is to dump the whole jar in a sauce pan and cook it just until the liquid is gone from the bottom. Then load it up on a sandwich with your favorite cheese and homemade pickles. Nothing short of excellent!
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,635 |
Everybody makes noise about searing meat before it goes in the crockpot, before roasting, before Everything... or after the sous vide. It makes a big difference.
Pretending it does not make a difference in canning is foolish...
Or lazy...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Oct 2003
Posts: 3,859
Campfire Tracker
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Campfire Tracker
Joined: Oct 2003
Posts: 3,859 |
What is the difference,exactly? I've only had it put in raw, curious if it would be worth extra time to sear.
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Joined: Dec 2008
Posts: 21,183
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,183 |
What is the difference,exactly? I've only had it put in raw, curious if it would be worth extra time to sear. The difference is nothing, I’ve done it both ways
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Dec 2008
Posts: 21,183
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,183 |
You guys put anything in besides maybe a pinch of salt? I'm hoping to do some deer this weekend, have only done elk before.I just cubed it, loosely packed the jars,added pinch of salt and canned. It was good, but thought perhaps some variety would be nice. Couple cloves of garlic, slices of japeleno, taco seasoning, tomato juice, sky is the limit..
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,635 |
What is the difference,exactly? I've only had it put in raw, curious if it would be worth extra time to sear. There are three main reasons why it is done and any of the three is enough to make me always sear before canning. 1) The Maillard reaction is the name of the process by which the sugars in the meat are caramelized and the proteins are browned which increases the flavors tremendously. That is why you brown meat before braising, why you sear meat after the sous vide bath, why you seldom boil meat, why you brown sausage and ground meat before adding liquids for sauces. I pity anyone that cannot tell the difference. 2) Texture is better because the meat has an outer layer that keeps the inside of each chunk from looking, tasting, and acting like boiled meat. 3) The meat holds together better as discrete bites rather than a bunch of mush. This is more important when doing something other than the really tough cuts like hocks.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Jun 2004
Posts: 44,860 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,860 Likes: 4 |
I don't do any canning, but I sure can tell the difference between seared and not seared when it's meat in the slow cooker or whatever.
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,635 |
I don't do any canning, but I sure can tell the difference between seared and not seared when it's meat in the slow cooker or whatever. It is well-documented fact it makes a big difference to put extra heat on a piece of meat... and very obvious.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
One of the best meals I've ever had, was a kind of stroganoff made with canned venison, it was baked with partially cooked noodles, water, bouillon cubes and included a Lipton soup packet.
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Joined: Dec 2008
Posts: 21,183
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,183 |
I guess I’m wrong, according to Sitka dummy...😂😂
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Nov 2005
Posts: 1,943
Campfire Regular
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Campfire Regular
Joined: Nov 2005
Posts: 1,943 |
A quickie trick I learned to simulate the seared/browned flavor in a hurry is to added a couple tsp of molasses. It gives the darkened color and just a little bit of sweetness and depth.
The truth angers those whom it does not convince
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,635 |
I have seen brown sugar used... it does not do anything for the texture. I cannot see how molasses would?
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Sep 2008
Posts: 1,648
Campfire Regular
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Campfire Regular
Joined: Sep 2008
Posts: 1,648 |
Guys, we're way over thinking some of this, just can it! Give it a light sear, add a bit of onion, no water & pressure it. DONE!
Dick
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Joined: Mar 2010
Posts: 5,513 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Mar 2010
Posts: 5,513 Likes: 1 |
Been canning venison for 20+ years.
Water bath. 3 hours of rolling boil for quart jars.
tsp salt per jar couple cloves of garlic pressed in 1/2 an onion jam full of stew meat sized chunks top with water
Use a table knife to slide down in and release any air bubbles before putting on the lid and ring.
Had canned venison and gravy over rice last night. Finer snappin' is might hard to come by.
Wollen nicht krank dein feind. Planen es.
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,635 |
Just rolling eyes and shaking my head...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Sep 2008
Posts: 1,648
Campfire Regular
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Campfire Regular
Joined: Sep 2008
Posts: 1,648 |
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