This time of the year is meat processing time for me.
I had 35 pounds venison to do. We are lucky to harvest many whitetail every season. This is one of my favorite things to do and to eat. You can be picky with this, but the cuts of meat really turn into tender bits. It doesn't matter the area of the animal where the meat is taken off of. I am not very picky. Just clean meat free of hair etc. Most fat removed , dont worry about tendons or silverskin. This process turns the toughest meat tender, I promise.
Add 1/2 teaspoons bouilon powder and 1/2 teaspoon Diamond Kosher salt to each pint. Pack down the meat very well. I use the backend of a whisk as you can see. Leave approximately an inch headspace. Clean the rims with a paper towel with vinegar , put the lids on and screw down snug , not tight. I put enough water in to be halfway up the sides of the jars. Close up the pressure cooker and bring up the temperature. Once it's going, I pressure cook it at 15 pounds of pressure for 75 minutes. That's what it calls for in this area. After that, take it off the heat and be sure to let it rest and release pressure naturally.
Let them cool for a couple hours if not overnight undisturbed. Take the rings off wash jars thoroughly. Then put the jars away in a cool dark place, preferably a cabinet or some type of enclosure. They will be good for a very long time. The meat comes out where you almost don't need teeth to eat it. The juice that's made can be used for anything you wish. Do not rinse the meat or waste the liquid. Its fantastic in flavor. Any questions ask. Hope I covered the process well.
I had 35 pounds venison to do. We are lucky to harvest many whitetail every season. This is one of my favorite things to do and to eat. You can be picky with this, but the cuts of meat really turn into tender bits. It doesn't matter the area of the animal where the meat is taken off of. I am not very picky. Just clean meat free of hair etc. Most fat removed , dont worry about tendons or silverskin. This process turns the toughest meat tender, I promise.
Add 1/2 teaspoons bouilon powder and 1/2 teaspoon Diamond Kosher salt to each pint. Pack down the meat very well. I use the backend of a whisk as you can see. Leave approximately an inch headspace. Clean the rims with a paper towel with vinegar , put the lids on and screw down snug , not tight. I put enough water in to be halfway up the sides of the jars. Close up the pressure cooker and bring up the temperature. Once it's going, I pressure cook it at 15 pounds of pressure for 75 minutes. That's what it calls for in this area. After that, take it off the heat and be sure to let it rest and release pressure naturally.
Let them cool for a couple hours if not overnight undisturbed. Take the rings off wash jars thoroughly. Then put the jars away in a cool dark place, preferably a cabinet or some type of enclosure. They will be good for a very long time. The meat comes out where you almost don't need teeth to eat it. The juice that's made can be used for anything you wish. Do not rinse the meat or waste the liquid. Its fantastic in flavor. Any questions ask. Hope I covered the process well.
