Does anyone here have any helpful tips for putting up meat long term? Am I better off freeze drying it? Any help is greatly appreciated.
I do not raise my own chicken or cattle. I would primarily be canning venison and turkeys if it makes a difference.
Thank you in advance.
I canned the last Bighorn sheep that I killed.
Very easy actually.
Boil jars and lids before filling with meat.
I put enough meat pieces in to fill 3/4 full pint jars with clove of garlic and few pieces of onions. Don't ad any liquid.
Pressure cook as I remember for 75 minutes.
Lids will seal themselves and pop down as cooling.
It was a good way to preserve my boned out animal.
I canned the last Bighorn sheep that I killed.
Very easy actually.
Boil jars and lids before filling with meat.
I put enough meat pieces in to fill 3/4 full pint jars with clove of garlic and few pieces of onions. Don't ad any liquid.
Pressure cook as I remember for 75 minutes.
Lids will seal themselves and pop down as cooling.
It was a good way to preserve my boned out animal.
Thank you. I've never canned meat, that is very helpful.
I had a thread on this about 4 months ago. Maybe your search skills are better than mine.
I was surprised how easy it was. Took some time, but I ended up putting up 35qts. Turned out great.
IIRC, I was at 75mins at 15#. I just referenced the Ball canning guide.
Canning is the easiest, most efficient, and risk free method of putting up game.
Zero debate.
We can quite a bit of meat. It's easy but a little time consuming.
My favorite thing about canning deer is that you can use pretty rough, tough cuts and canning makes them come out great.
Meat, canning salt, lid, ring, cook.
Folks add all kind of [bleep], that's good, it you want your use pre determined.
We weren't playing prepped games, or bragging about a canner full.
Half a cow, multiple pig sized quantities of pork, whole multiple deer.
Doing it without a bunch of additives allows using it for more things.
A super benefit for deer is it eliminates the need for close trimming.
On freezer meat, we go after every speck of fat or silver skin.
For canning, pretty much throw it in.
The silver skin and most tendon will cook soft. (like pot roast)
The fat will render out and form on top of the jar. Skim it off on opening.
I found that yesterday, but it just looked like it devolved into some dude getting triggered over meat preparation, so I stopped reading.
Thanks to everyone who has responded here, this has been very helpful for me. I have never canned meat before and wanted to get some more information from real people before jumping into it. I will start on some this weekend.
The Amish have it down pat!
i like to add 1 piece of bacon with each quart jar of canned venison gives the venison a rich tasty smoked favor kinda.