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The hardest part may be finding Mason jars right now. Covid induced shortages have been reported.

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i have canned deer meat for years ,an older gentlemen told me to put 1 piece of uncooked bacon in the jar with the uncooked deer meat before canning and i did do that and it was great taste , kinda made the meat have just a little taste of hickory smoke favor.


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Tag....

This is great. I've never canned meat but there area ton of good tips in here. I think I'm going to start gathering supplies for this. Thank you to all. But especially Ryan, for typing all that out.


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I think frozen venison only lasts a short time before the female pallet will pick up a gamey flavor. Canned meat does not go gamey during storage.


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That's a great idea, I might have to try that this year.
Another note is they say you can't reuse lids but I know several people who do for at least a few times before they get tossed. I was always leery about doing that until it dawned on me that the ones saying you can't are the same ones who are selling them.... Needless to say we save and wash them now


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Originally Posted by tzone
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This is great. I've never canned meat but there area ton of good tips in here. I think I'm going to start gathering supplies for this. Thank you to all. But especially Ryan, for typing all that out.


Tom I can send some home with you in a couple weeks after our hunt to try out. I will warn you it kinda looks like a science experiment in the jar. I know some folks who refuse to eat it, but will eat canned tuna without batting an eye.


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Originally Posted by Colorado1135
That would probably work if you got good contact between the flat surfaces. The only way to know is to try it. Downside is if it doesn't work you're kinda screwed. The camp chef flame tamer plates are relatively inexpensive though at around 12 bucks a piece. They weren't available when I needed mine so I had a metal shop make them for about double that or a little more even. But I needed them so I just got them.
Thank you for the info. I will look at getting some coming this way.

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Something I've always wanted to do but it's still on the list. I've enjoyed venison others have canned. Amish friends of mine can the whole deer. They say that, with the number of kids they've got if they put it on the table as steaks and roasts Mom and Dad would be so busy cutting meat for the little ones they'd never get to eat themselves. They can it up as what they call "bologna" although a little different than the cold cuts we think of as bologna. They get a specific spice mix for making it and grind the meat up thoroughly before canning it. It comes out of the jars as a loaf. I've sliced it up cold for sandwiches and also fried it up in a pan for breakfast.


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Originally Posted by cra1948
Something I've always wanted to do but it's still on the list. I've enjoyed venison others have canned. Amish friends of mine can the whole deer. They say that, with the number of kids they've got if they put it on the table as steaks and roasts Mom and Dad would be so busy cutting meat for the little ones they'd never get to eat themselves. They can it up as what they call "bologna" although a little different than the cold cuts we think of as bologna. They get a specific spice mix for making it and grind the meat up thoroughly before canning it. It comes out of the jars as a loaf. I've sliced it up cold for sandwiches and also fried it up in a pan for breakfast.


if you have an exact recipe for it I'd kinda like to try it, save me a bunch on breakfast and sandwich meat!


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best part about canning is we dont trim much. it will get tender.
cube it and add a dash of cavendars and a bouillon cube and a dash of canning salt.
last year we added a couple tbls of high mountain seasoning and it is good.
we cook in the basement on 2 fish cookers.
i cook for 55 min at 15 lb.
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Originally Posted by Colorado1135
Originally Posted by cra1948
Something I've always wanted to do but it's still on the list. I've enjoyed venison others have canned. Amish friends of mine can the whole deer. They say that, with the number of kids they've got if they put it on the table as steaks and roasts Mom and Dad would be so busy cutting meat for the little ones they'd never get to eat themselves. They can it up as what they call "bologna" although a little different than the cold cuts we think of as bologna. They get a specific spice mix for making it and grind the meat up thoroughly before canning it. It comes out of the jars as a loaf. I've sliced it up cold for sandwiches and also fried it up in a pan for breakfast.


if you have an exact recipe for it I'd kinda like to try it, save me a bunch on breakfast and sandwich meat!


There is a particular spice mix they buy at places that cater to Amish/Mennonites. Maybe someplace like Lehman's, I'm not sure.


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Originally Posted by Rock Chuck
Originally Posted by Colorado1135
Originally Posted by Rock Chuck
Quote
if you have an electric coil or gas stove you're good. if it's a glass top it won't work.
A glass top stove works just fine. We've done a bunch of them on one.


I've never owned one but everywhere I've read and heard they don't work because of the way the elements heat and they don't stay consistent. good to know they can work. I stand corrected.
Having had 2 glass stop stoves, I hate the things but they do work just fine with a pressure canner. They also work fine with a water bath canner for canning other stuff.

Recently researched this.

Some pressure canners, Mirro or Presto, do not have a flat bottom and do not heat evenly on glass cook tops. Additionally, some stove manufacturers do not recommend it because of particular types of construction. They say it is not good to have a pot that is oversized for the burner and can cause overheating damage to stove top areas not meant to be heated.

About to try it on ours, ok per the manual and it's a flat-bottom All American. I like the glass cook top.

Appreciate the thread. Craving canned deer.


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Good stuff

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tag


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Jim I can send you some if you need, we have plenty and we're rolling into deer season


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Canned venison is great. You can do just about anything with it. From cooking with it to just pulling it out of the jar and making cold sandwiches with it. The later I’ve done a lot of hunting with my 85 year old life long bachelor great uncle who cans everything except the backstaps on every deer he kills. I don’t make it though because the wife says it looks gross and refuses to eat it.... and I have to admit it doesn’t look like the most appetizing thing in the world sitting in the can.

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A lot of women don't like it in the can. you're not alone. I've tried it with many and very few ask for seconds.


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Canned was the only way my wife would eat venison, she loved it that way.

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Originally Posted by Colorado1135
Jim I can send you some if you need, we have plenty and we're rolling into deer season



Wow. Thanks for the offer, Ryan. It's just the wife and I at home now and she doesn't eat venison, with the exception of jerky, so it might not pay off to can a bunch. If you're willing to part with a jar, I'd be happy to sample it! smile


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Tag for learnin’.......

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