canned deer meat

LAST EDITED ON Aug-19-10 AT 10:18PM (MST)[p]When I was young my grandmother would can deer meat. I remeber it being very tender and came out like gravey with meat chunks. Has anyone done this or know how? My gandma has passed on and never left a recipe. Thanks!!!




"Let's keep things in perspective.I mean for Peet's sake there are kids in Africa that don't even hunt....hello" Jimmy Big Time

Sorry I didn't see the Bottled Meat thread.





"Let's keep things in perspective.I mean for Peet's sake there are kids in Africa that don't even hunt....hello" Jimmy Big Time

>Sorry I didn't see the Bottled
>Meat thread.
>
>
>
>
>
>"Let's keep things in perspective.I mean
>for Peet's sake there are
>kids in Africa that don't
>even hunt....hello" Jimmy Big Time
>

Way to pay attention! just teasin ya man.


Contact Stinkystomper for classes on precision long range gut shooting!

I know somtimes I am such a loser!!!



"Let's keep things in perspective.I mean for Peet's sake there are kids in Africa that don't even hunt....hello" Jimmy Big Time

My Aunt in West "By God" Virginia does something like this. I'll get in touch with her over the next few days for ya and send it along.
Gimme a day or two...

Al

Thant would be great. Might try it on some Antelope next week. The 9th is opening day here in MT.



"Let's keep things in perspective.I mean for Peet's sake there are kids in Africa that don't even hunt....hello" Jimmy Big Time

Ok, here are the instructions straight from my Aunt:

First- Kill it, gut it and skin it (not kidding!!! she said that)
Second- Butcher it however you want, the parts to be canned can come from the tenderloin, shoulder, back, hindparts, wherever but when you prep them for canning cut them about an inch thick and small chop sized (bigger than stew or shiskabob size)

3rd- get a bunch of 1 qt Jars and fill them about 3/4 full with the meat

Then you put 1 TEASPOON of salt per Jar
Add water to where the Jar is no more than 3/4 full of meat and water

get you some canning lids and seals and hopefully you have a pressure canner.

Once you get the pressure canner reading 10lbs of pressure, let it cook at this reading for 90 minutes.

That's all you need to do, you can add spices to your liking
She recommends that when you open these jars you dip the meat in egg then flour and fry, you can use the juice to make a gravy.

It will stay good in these jars for several years as long as the seal is not broken.

Hope it works for you, and please let me know how it turns out... she want's to know!!

Good luck take care and have fun

al

Tell your aunt thank you and I will be doing this in a couple of weeks. Thanks for the info and we will let you know how it works.



"Let's keep things in perspective.I mean for Peet's sake there are kids in Africa that don't even hunt....hello" Jimmy Big Time