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Post by ukwil on Nov 15, 2019 21:02:38 GMT -5
After doing my antelope and seeing my processor went up to 90$ a deer I've decided to do my own.
Got a new grinder coming in tomorrow.
Looking for blends to try for summer sausage, snack sticks, etc.
Also who all cans deer?
Gonna try to start processing my 2 from today on Sunday.
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Post by 10point on Nov 15, 2019 21:27:24 GMT -5
After doing my antelope and seeing my processor went up to 90$ a deer I've decided to do my own. Got a new grinder coming in tomorrow. Looking for blends to try for summer sausage, snack sticks, etc. Also who all cans deer? Gonna try to start processing my 2 from today on Sunday. I did two this week and it took me about 16 hours. I did take some to my parents for them to can for me but I'm not sure how to do it. |
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Post by esshup on Nov 15, 2019 23:01:54 GMT -5
Deadeer cans venison. I take mine in. Same $90 fee, but it also takes me about 8 hours and that is before grinding and packaging. I figure the $90 is cheap for what I get back.
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Post by beermaker on Nov 16, 2019 16:06:01 GMT -5
Not much immediate help, but I get all of my sausage and salami kits from Butcher and Packer. The have a variety of high-melt cheeses as well.
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Post by 36fan on Nov 17, 2019 7:45:19 GMT -5
I process my own, and it does take me several hours to do it. I don't grind right away, I put the meat to be ground in a covered tray and put it the freezer until the end of the season. After the season is over I thaw the meat and grind all the meat from all the deer together at one time. It saves time from having to clean the grinder multiple times during the season.
I am a fan of Hi-Mountain mixes.
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Post by subzero350 on Nov 17, 2019 16:02:57 GMT -5
I can a large portion of our venison for quick use in stew and venison with noodles. It is also a great way to make it last another year...if I have leftover venison roast in the freezer and it is approaching one year in storage, I'll cube it up and can it, that way I get more time to eat it before spoiling. I use an electric pressure cooker...I use the pressure cooker XL, but any brand of instant pot should do. I use widemouth jars, sterilize as you would for any canning (I use dishwasher method). I use a large stockpot to cook meat in just water until it boils, then hot pack into prepared jars, add one teaspoon Worcestershire sauce. Then close with heated lids and sterilized rings. Two inches of water on bottom of the cooker then place jars inside. Lock the lid in place and I use the canning setting for 45 minutes. Pull out of the cooker and I let them cool on a cookie sheet. Once cooled, check that the lids have sucked into a vacuum closure and label.
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