canned deer meat recipes

2 tsp salt per quart. I tend to like to only lightly salt our meat so I only use 1 tsp.

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Pour in 1 tbl beef broth.

. Remove air bubbles and leave 1 inch headspace. Add jars to canner and 2 to 3 of water. Using these recipes you will be able to can meat with the right precautions and build your pantry.

Ad These simple steps and tricks will give you the best tasting venison deer meat or any. You can can shredded pork turkey chicken ground beef fish and much more. This turns into delicious simple and preserved stew.

Remove canner from heat and let jars cool slowly out of draft with weight left on. Put 1 teaspoon of non-iodized salt ¼ teaspoon of black pepper. The result will be the most tender meat you will ever eat.

Ad Premiere provider to the finest restaurants stores and home cooks since 1985. Canned Deer Meat Recipe Venison Meat raw packed and cooked in the jar. Affix two part lids.

Add a chunk of suet fat on top. Process in a presser cooker at 10 pounds for approximately for 1 12 hours quart jars. Stir together soy sauce Worcestershire sauce liquid smoke and hot pepper sauce in a bowl.

Seal the canner according to its directions vent mine takes 7 minutes to vent then set the weight on the vent or set the gauge. Dont add any liquid as the meat will create natural juices during the canning process. With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten down.

Now pack each jar with cubed meat and add 7 to 10 pieces of onion per jar or personal preference. I use a wooden spoon to jam the meat in tightly. Fill each jar 12 full of meat then put in 12 tsp canning salt and a dash of Cajun seasoning.

Turn the canner or pressure cooker up to medium heat and boil for three hours. 75 minutes for pints. Start with a 12 quart cookercanner that has the canning rack in the bottom.

Cold pack the raw meat into the quart jar leaving about 1 inch of headspace. I add 7 to 10 pieces of onion to my jars. Boil your pint jars the sterilize.

Save valuable freezer space and. Fill jar with the hot liquid leaving 1-inch headspace. Do not add any water in jars.

Affix the two-part lids. When it is chilly out one of my favorite things to eat is a big bowl of warm soup. Add 12 beef bouillon cube to each jar.

To use toss one pound of thinly sliced meat with the marinade until well coated. The space between the meat with the liquid and the rim of the jar Add salt. Add 1 tsp salt per pint.

I use a wooden spoon to pack it in tightly. Use a spoon to tightly pack in the meat. 90 minutes for quarts.

Place jars in canner and cover with water. Season with garlic powder onion powder pepper and sugar. Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals.

Scrape the meat drippings and heat the liquid. Pack with meat and desired amount of onion. Cube the meat into pieces that are about the size of a golf ball.

Pack browned venison into hot jars. Ive seen it recommended that you add 2 tsp. Add 1 tsp canning salt per quart jar.

Remove jars from canner and let sit. Fill the jars the rest of the way up with meat stopping 1 inch from the top. Repeat with the other jars.

Clean jar edge add ring and top and turn to fit snugly- not tight. Process at 15 pounds pressure. Hand seal the lids and set the jars in the canner.

Some people add two teaspoons per quart but. Add canning salt. If you have extra just put it in the fridge to eat that week.

Add tomato juice venison stock or water to the pan that you browned the meat in. Remove air bubbles leaving 1 inch head space.

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