Canning Venison

Discussion in 'Canning & Storage' started by mossymo, Sep 18, 2009.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    My wife is looking for a good, tried and true recipe for canning venison. Hoping a SMF member may have a good one. Thanks in advance !!!
  2. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Assuming your wife knows the basics of canning......

    Our group of deer hunters cans about 50 qts. each year with a very simple recipe.

    Pack the jars to 1" from the top with cubed venison. (we use trimmings from other cuts and front leg/shoulder meat mostly)

    Fill jars with hot water to just above the meat, using a wooden spoon handle to get any air bubbles out.

    Add 1 tsp. Kosher salt and 1 beef boullion cube. (we use Knorr brand)

    Cover with flats/lids.

    put 1/2" water in canner...add jars...and bring pressure up to 10 lbs.

    Keep @ 10 lbs. pressure for 1 1/2 hours.

    Allow jars to cool slowly.

    Works great in stews or a "beef-n-noodle" type dish..[​IMG]

  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Thanks for posting and my wife is a canning nut !!!
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sounds like Eric has it down pat. I posted on another forum that you don't need to add water. I forgot to mention that the jar won't be full to the top either. Maybe I'll try Eric's recipe this year.
  5. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  6. violator

    violator Smoke Blower

    I love to can venison. I add GARLIC to mine. I break up a clove and put a piece (at least) in each jar.
  7. c crane

    c crane Newbie

    When i can mine, i use no water ora salt, but i do go to the store and find the fattest beef roast i can find and put one chunk of it in each jar. Makes great noodles ala bambea.

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