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Post by deadeer on Dec 8, 2020 17:03:51 GMT -5
Ran a batch of deer and elk today at esshup's. Was a start to finish class, and it went pretty good. It's a lot of effort up front. But the reward, besides the best tasting meal ever, is the length of time the meat lasts. We have eaten 4 yo meat. I have read of guys saying still good at 5 yo, and just starts to get bland tasting at 8 yrs. We got our recipe down pat now. Took awhile of trial and error to finally settle on a standard. Here is finished product.  |
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Post by ukwil on Dec 8, 2020 17:52:39 GMT -5
Looks good. We canned some deer for the first time this year
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Post by greghopper on Dec 8, 2020 18:01:20 GMT -5
Ran a batch of deer and elk today at esshup's. Was a start to finish class, and it went pretty good. It's a lot of effort up front. But the reward, besides the best tasting meal ever, is the length of time the meat lasts. We have eaten 4 yo meat. I have read of guys saying still good at 5 yo, and just starts to get bland tasting at 8 yrs. We got our recipe down pat now. Took awhile of trial and error to finally settle on a standard. Here is finished product. Look great for 2 men to have done.... probably some grandma’s Smily down today!👍 They always say keep in dark dry place for storing! |
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Post by esshup on Dec 8, 2020 22:16:55 GMT -5
Thanks to Deadeer for showing me the ropes, and for helping cut up/pack them. FWIW, the V is for Venison, the E is for Elk that I had in the bottom of the freezer.
There's a dark storage area in the basement that will be perfect for storing the canned goods. The shelves are about 12" deep and about 8' wide, behind a couple of bifold doors. Pretty much floor to ceiling.
He took 2 jars home to do a taste test, although it's said that it takes about a week for the seasonings to fully "merry" with the meat.
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Post by onebentarrow on Dec 8, 2020 22:38:21 GMT -5
We (dad and I) never canned raw venison. We would take the bones from processing and boil them then pick off the meat and can it.that way we did not have to take the extra time cutting every little bit of meat off for burger. Especially neck and back bone.. It was great in noodles or pulled bbq
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Post by treetop on Dec 12, 2020 18:10:21 GMT -5
Thanks to Deadeer for showing me the ropes, and for helping cut up/pack them. FWIW, the V is for Venison, the E is for Elk that I had in the bottom of the freezer. There's a dark storage area in the basement that will be perfect for storing the canned goods. The shelves are about 12" deep and about 8' wide, behind a couple of bifold doors. Pretty much floor to ceiling. He took 2 jars home to do a taste test, although it's said that it takes about a week for the seasonings to fully "merry" with the meat. Deaddeers canned deer is dang hard to beat he gave me a jar dang near ate the whole jar in one sitting |
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Post by deadeer on Dec 12, 2020 19:50:16 GMT -5
Thanks to Deadeer for showing me the ropes, and for helping cut up/pack them. FWIW, the V is for Venison, the E is for Elk that I had in the bottom of the freezer. There's a dark storage area in the basement that will be perfect for storing the canned goods. The shelves are about 12" deep and about 8' wide, behind a couple of bifold doors. Pretty much floor to ceiling. He took 2 jars home to do a taste test, although it's said that it takes about a week for the seasonings to fully "merry" with the meat. Deaddeers canned deer is dang hard to beat he gave me a jar dang near ate the whole jar in one sitting Thanks, I will get you more. We took a small hiatus on canning just to use up our stock. Now, with the banner season we had, we will be doing a bunch more. |
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Post by oldhoyt on Dec 15, 2020 11:45:57 GMT -5
Deadeer - I've seen a few recipes on-line, but if you are willing to share your I'd appreciate it. Thanks.
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Post by deadeer on Dec 15, 2020 12:19:02 GMT -5
Deadeer - I've seen a few recipes on-line, but if you are willing to share your I'd appreciate it. Thanks. Theres not much to it. We have tried everything from onion soup mix, Italian seasoning, taco seasoning, fajita mix, bbq, etc. We have easily decided on the easiest and tastiest for us is.. Qt= 1 teaspoon canning salt, 1 beef bullion cube/ Pt= 1/2 teaspoon salt, 1/2 beef bullion cube/ We also can chicken breast with chicken bullion. It is probably our favorite canned meat. Pork has never turned out good, to us. I also can squirrel and rabbit. Basically pull the bones out of the jar when done. |
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Post by esshup on Dec 15, 2020 23:36:56 GMT -5
Next time I can some venison, I was told to try something. Deadeer will be the taste tester. LOL
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Post by oldhoyt on Dec 16, 2020 14:29:22 GMT -5
Deadeer - I've seen a few recipes on-line, but if you are willing to share your I'd appreciate it. Thanks. Theres not much to it. We have tried everything from onion soup mix, Italian seasoning, taco seasoning, fajita mix, bbq, etc. We have easily decided on the easiest and tastiest for us is.. Qt= 1 teaspoon canning salt, 1 beef bullion cube/ Pt= 1/2 teaspoon salt, 1/2 beef bullion cube/ We also can chicken breast with chicken bullion. It is probably our favorite canned meat. Pork has never turned out good, to us. I also can squirrel and rabbit. Basically pull the bones out of the jar when done. Thanks! |
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