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

yes,add one cube to each jar and the onion. i buy those big ol white onoins that are 3-4 in around . add about a 1/4 of one to each jar. if you cook it like i said ,you will not get poisoned unless you overdose on venison. that just may happen,i bet it won't take you long to start experimenting on different ways to eat it. i have kept it for 3 years on the shelf . that tough elk would be great to thaw out and can. i do that sometimes right before deer season . just thaaaw everything i have left and can it. i make deer bologna to,so i will cut up at least 2 whole deer and freeze in gallon ziplock bags to either can later or make bologna.

Well,..I canned some meat today. Had some "operator error",..hope it turns out well.

Just for a trial run I did 3 jars of lean chunks using the 1/4 onion and bouillon cube trick.

The other 2 jars I wanted to try making some canned taco meat. I spiced the meat and added a little tomato sauce on top. Wiped off the edges of the jars, put a New warmed lid on and screwed everything down tight with the rings.



Got the pressure cooker fired up,..jars in and steam shooting out,..rocker weight on top doing its thing. Everything seemed to be going well.

About 65 minutes into the cooking,..I started to smell the pleasant aroma of Taco Meat.... ....I don't believe that's supposed to happen...

I let everything finish pressure cooking at 15 lbs over 90 minutes.

Apparently some of the juice leaking out the top of a couple jars,..When I took the jars out of the cooker I checked them for tightness. I was able to tighten a couple about another 1/8 turn. There was still a bit of boiling/bubbles in the jar when I tightened them down.

After they cooled the lids all sucked down,..which I think means they all sealed. The suspect jars appear to have lose about 1/2" of liquid. Not a whole bunch, just enough to notice.

The other thing is,..I think the ground meat cooked together in one clump. Kinda like a mini-meatloaf in a jar. I imagine it will break up when it's time to use it.

Here's a couple pics of the finished chunks.

What do you think..? Is that what it's supposed to look like.?

Has anybody ever had jars leak a bit.?

We've got a jar of canned moose meat in camp, probably been there at least 10 years and the seal is still tight on it, I wonder if it's any good? Was so good back in the day.

I'm afraid to open this one......lol

Whacker44, I think you are fine.

We usually leave the rings kinda loose for processing then I tighten them once I take the jars out hot.

Headspace is your friend when you pack jars. Its normal to get expansion but you don't want to burp too much stuff past the lids.


Moose meat 10 yrs old? Freeze thaw, freeze thaw?

Ick.

I gotta give you guys 2 Big Thumbs Up..!

Opened a jar of the elk chunks I canned a few days ago. It was delicious. Can't tell the difference between it and beef pot roast.

The meat I used was less than desirable stew meat. Before canning I removed all the silver skin, gristle and fat I could and hoped for the best. I added 1/4 onion and 1 Tsp of bouillon.

Turned out better than I imagined. I'll be saving a lot more meat that way next time I draw blood.

Really want to try this...

Grandma used to can tomatos every year. Year before she passed away, she moved out of her house into a smaller apartment. She started throwing things away and figured "no one wants to can anything, I'll just throw this away".

Sure is sad to know that it is gone...specially since she had it for YEARS.

tomaters are usually just boiling water bath canned.

For the meat you need an actual pressure canner though.

Yeah, exactly what I was thinking too!! lol

I ate a can of beans from our old camp once that had seen many winters in our old shack.

It used to be beans, but the texture was like baby food when i opened it.

I ate the whole can on a quest for gas (had to be there to understand)

I got more than I bargained for

Well no worries there, I won't be eating that moose meat. I think the guys are saving it as a souvenir from the old days. We use to make a killer moose stew in camp using that canned meat.

The wife and I just got back from bear hunting, 2 - 200 lbs. bears. The wife canned 30 quarts of meat. When I butchered them I save the bones and the wife cooks the bones to make a broth to pack the meat in. And cans the rest of the broth to make soup. She will be doing the same when we fill are deer tags, the next couple months.

wow.... you really can some poundage...

I am taking my sone and two friends to West TN this weekend... they will have their sons as well with them. My son and I are the only ones in the group who eat deer meat... (unless I cook it and then they all love it )... hopefully this weekend we will come home with 2 to 4 deer for me to can.... it will be alot of work but it sure will be good.

I bet it was good stew.

Well if someone draws a bear tag and sets a bait station that aged moose meat will be the hot ticket lol!

Oh it aint so much more work than freezing it, it's just the waiting.

On that note, if you have an electric range... it's going to take a while to can anything.

Gas be good for canning.

Oh...good thing I never tried it! haha!

I think I want to get one of these!

Yeah I want one too, we usually borrow one from a friend.

haha! I gotta get some friends that have this stuff...they sure are expensive.

I have canned a lot of meat, poultry, fish and vegetables over the years and never used a pressure cooker. I know it is supposed to kill you but Four generations of us have survived with hot water bath canning so some kinda miracle must have happened.

Randy

With all due respect, I hope no one tries to duplicate your luck. It's a recipe for terrible potential consequences.

The only meat I have eaten with out the pressure is when my grandmother would cook some sausage, maybe half cook or all the way cook, and she would place them in the jars while hot and screw on seal and ring, turn upside down and let the grease run down and seal. It worked.