Meat Canning time of year!

[DEERMAKER]

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.

 

[Winterrider]

Very nice. . .

 

[SmokinEdge]

Yea buddy that looks delicious.

 

[DEERMAKER]

Thanks guys,
If anyone hasnt tried it,its not appealing to the eye in the jar, but its a super tender texture and flavor.

 

[archeryrob]

I do the same in pints and its easy dinner time with them. Pulled meat burrito or fajitas in no time. Most tender, well done, venison you'll ever eat.

 

[crazymoon]

DM, I have never done it but I've eaten batches that other hunters have done. Yours looks delicious and very tender .

 

[SMOKEOCD]

Are you storing the jars just with the lid vacuum sealed to the jar? I saw you remove the rings, but nothing about putting them back on.

 

[Kvgsqtii]

Are you storing the jars just with the lid vacuum sealed to the jar? I saw you remove the rings, but nothing about putting them back on.

You typically don't want to store jars with the rings on. They will hold moisture and rust. Once the vacuum seal is there, the ring isn't needed to keep the lid on anyway.

@DEERMAKER the venison looks fantastic. I've never canned it myself but I have had venison, moose and bear canned by others and it's fantastic. Always super tender. I've done plenty of beef, both chinks and ground, and chicken though. Great to have cooked, tender, shelf stable meat on hand for quick dinners. Nice work

 

[archeryrob]

What he said, canners typically tell you to remove the ring as you can't see jars that failed and might have botulism. If a lid fails its contents are in the compost or the chickens eat it. If you grab a jar and the lid just falls off, don't eat it!!

Store it dark and cool and it has years to go on it. I have pork 4 years old and tastes like it was just canned.

I see guys smoking shoulders of venison here and I have done it, its okay, but nothing like beef or pork and kind of dry. Canned venison is absolutely great. Tendon melt and fat not trimmed all collects at the top. Deer fat is a NO and like thinned down paraffin wax. A fork and off it comes off the top.

Super easy meal for no planning. one pint of canned deer, one can cream mushroom soup. Spices to taste. I like fajita spice. Make 12 servings instant mashed potatoes or biscuits and cover them on your plate like biscuits and gravy. Hit deer cubes in the pan with back of fork or spoon and opens up like pulled beef.

Other than back strap or deer steaks on the grill, canned deer is my second favorite way to eat it That is over any way ground can be made. Except maybe bologna or venison bacon, umm bacon.

 

[archeryrob]

Thanks guys,
If anyone hasnt tried it,its not appealing to the eye in the jar, but its a super tender texture and flavor.

Yeah the tops of the meat where water syphoned out will brown and look bad, but once in the pan you can't even tell. In a about 6 months you're gonna be thinking, its almost deer season and I want to can some more deer.

 

[ajbert]

So no water in the jar? Just the powder and salt? I may have to try this next year if the wife will let me. It took me long enough to eat deer but she loves elk the way it is. I'll have to get a pressure cook, though. The dog might not get as much dog food if she likes it. Any idea what the pressure would need to be at 9100 feet?

 

[DEERMAKER]

Are you storing the jars just with the lid vacuum sealed to the jar? I saw you remove the rings, but nothing about putting them back on.

there are different thoughts on the rings, i take them off and store off this way if a seal ever breaks i will know they are not needed after they seal

 

[DEERMAKER]

So no water in the jar? Just the powder and salt? I may have to try this next year if the wife will let me. It took me long enough to eat deer but she loves elk the way it is. I'll have to get a pressure cook, though. The dog might not get as much dog food if she likes it. Any idea what the pressure would need to be at 9100 feet?

No water, 15 psi, I am 2500 ft

 

[DEERMAKER]

Yeah the tops of the meat where water syphoned out will brown and look bad, but once in the pan you can't even tell. In a about 6 months you're gonna be thinking, its almost deer season and I want to can some more deer.

Agree completely, its a great tasting end product!

 

[archeryrob]

So no water in the jar? Just the powder and salt? I may have to try this next year if the wife will let me. It took me long enough to eat deer but she loves elk the way it is. I'll have to get a pressure cook, though. The dog might not get as much dog food if she likes it. Any idea what the pressure would need to be at 9100 feet?

I prefer the All American canner, that is more expensive, but my daughter has a Presto and I have used them side by side. I like the All American for the pressure gauge, but the Presto canned the same cans the same way. It just seems personal preference.

Below is the guidelines but I have never seen a canner with over a 15lb weight for it. So assuming that is fine.

I can with water in the jar and prefer it as I want deer fat to float t the top so it can be removed opening the jar. I don't add salt as the wife is adverse to it. The only failures in meat I have had was Harvest Guard reusable gasket lids. Seems like a good idea but get dirty as hell with meat, hard to clean and half my jar lids failed and the chickens protein content went up. I stopped using them.

Altitude Adjustment Guide

• 0 - 1,000 ft: Standard pressure (usually 10 lbs for weighted gauge, 11 lbs for dial gauge).
  
  
• • 1,001 - 2,000 ft: Increase pressure by 1-2 lbs (e.g., 15 lbs for weighted, 11-12 lbs for dial).
  • 2,001 - 3,000 ft: Increase pressure by 2 lbs (e.g., 15 lbs for weighted, 12 lbs for dial).
  • 3,001 - 6,000 ft: Increase pressure by 3-4 lbs (e.g., 15 lbs for weighted, 13 lbs for dial).
  • Above 6,000 ft: Continue increasing pressure, typically by 1-2 lbs per 1,000 ft increment, following tested charts.

Key Considerations

• • Standard Recipes: Most recipes assume you're at or below 1,000 feet.
  • Weighted Gauges: Use the weight (5, 10, 15 lb) that gets you to the target pressure.
  • Dial Gauges: Need specific pressure increases, often 1 lb for every 2,000 ft (or per 1,000 ft in some guides).
  • Find Your Altitude: Check your city/county website or extension office.
  • Check Tested Recipes: Always use research-tested recipes for safe adjustments

 

[DEERMAKER]

What he said, canners typically tell you to remove the ring as you can't see jars that failed and might have botulism. If a lid fails its contents are in the compost or the chickens eat it. If you grab a jar and the lid just falls off, don't eat it!!

Store it dark and cool and it has years to go on it. I have pork 4 years old and tastes like it was just canned.

I see guys smoking shoulders of venison here and I have done it, its okay, but nothing like beef or pork and kind of dry. Canned venison is absolutely great. Tendon melt and fat not trimmed all collects at the top. Deer fat is a NO and like thinned down paraffin wax. A fork and off it comes off the top.

Super easy meal for no planning. one pint of canned deer, one can cream mushroom soup. Spices to taste. I like fajita spice. Make 12 servings instant mashed potatoes or biscuits and cover them on your plate like biscuits and gravy. Hit deer cubes in the pan with back of fork or spoon and opens up like pulled beef.

Other than back strap or deer steaks on the grill, canned deer is my second favorite way to eat it That is over any way ground can be made. Except maybe bologna or venison bacon, umm bacon.

All true!

 

[SMOKEOCD]

I prefer the All American canner, that is more expensive, but my daughter has a Presto and I have used them side by side. I like the All American for the pressure gauge, but the Presto canned the same cans the same way. It just seems personal preference.

Below is the guidelines but I have never seen a canner with over a 15lb weight for it. So assuming that is fine.

I can with water in the jar and prefer it as I want deer fat to float t the top so it can be removed opening the jar. I don't add salt as the wife is adverse to it. The only failures in meat I have had was Harvest Guard reusable gasket lids. Seems like a good idea but get dirty as hell with meat, hard to clean and half my jar lids failed and the chickens protein content went up. I stopped using them.

Do you stick the jar in the fridge to solidify the fat for easier removal?

 

[in. pred]

i havent done any yet myself. i have tasted three different friends jars. all were very similar and absolutely delicious!!!

anyone do this in an instantpot?

 

[Kvgsqtii]

i havent done any yet myself. i have tasted three different friends jars. all were very similar and absolutely delicious!!!

anyone do this in an instantpot?

Instant pot doesn't reach high enough pressure to safely pressure can. Presto makes an electric pressure canner though. A former coworker had one and loved it for canning overnight.

https://www.gopresto.com/product/pr...foW3AJt2VVBUk-_yWWHDZdRG6ZQocXCALF2E6Lt0-4IeU

 

[SMOKEOCD]

Instant pot doesn't reach high enough pressure to safely pressure can. Presto makes an electric pressure canner though. A former coworker had one and loved it for canning overnight.

https://www.gopresto.com/product/pr...foW3AJt2VVBUk-_yWWHDZdRG6ZQocXCALF2E6Lt0-4IeU

Wow that’s top of the line pricing. I’ve been eyeballing all American or buffalo in the same price range.