Home Forums Hunting & Shooting Deer Hunting Canning Deer Meat

Thanks!

I really really appreciate the information in this thread.
So I’m bringing it back to life.
I put up 45 pints last week and will finish up canning venison tomorrow.

I cube the meat and lightly brown it on griddle.
I put one beef bullion cube in bottom of each jar, cram the jar full of meat. Leave 1/2-3/4” headroom.
I do not add any water or anything else.

It comes out of the jar incredibly tender and quite tasty. I make it all the same. If we need more spices or BBQ sauce, we just add it while heating to serve.

Absolutely fantastic meat.
Long term storage.
No freezer space or freezer burn.

I should have been doing this years ago, but better late than never.

Thanks to all for the help and encouragement.

Wonder what the results would be of you added a tbsp of bbq sauce in the bottom instead of a beef bouillon.

Well, as it comes out perfect for us, I try to abstain from experimenting with the canning process.

Each jar is basically a blank slate when opened.
We can make nachos, or stroganoff, or pulled BBQ or about anything you care to try.

Final preparation is where I prefer to experiment with spices and sauces.

But i see no reason why BBQ sauce wouldn’t be fantastic.

Should be careful with that. Some sauces and flavorings have thickening agents in them that can throw things off. Yes I know someone will tell me that they do it every batch and that they are still alive.....I have even went " off recipe" myself. But it really isn't wise to do so.

I usually can deer meat in pint jars but going to try 1/2 pints this year. Kids are moving out and I don’t need a full pint each time. Anyone use 1/2 pints?

No but I may do some this fall, too. I usually save my half pints for steelhead but don't plan on canning any fish this year.

a table spoon of bbq sauce will do nothing. it takes quite a lot. maybe a cup.

what we have used that will work is several tbl spoons of high mountain seasonings or cabalas mesquite. go through the dry rubs and find what pops your cork.

the seasoning will settle to the bottom of the jar somewhat and there will be more flavor as you get to the bottom.
by.
a bouillon cube with a tsp of cavendars is the standard.

Raw pack here. Just raw meat and a pinch of salt. Turns out great. Can deer, bear, cougar that way.

Kicking this up to the top with season here again.

Started canning venison in 22' with a new All American pressure canner.

Dry pack 1" head room and 1/2 tblsp of salt in pints and 1tblsp in quarts.
Very good, flavor, and tender.

Works great in soup, fajitas, over rice with brown gravy ...

Major plus is the fact that it will keep a LONG time without electricity dependence.

Just bought another 20lb. bag of white rice this morning to store in mylar bags with oxygen absorbers, you know, just because...