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Death In A Bottle:Pics/Tutorial

 
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ForkWest
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Oct-03-10, 
08:36 PM (MST)
"Death In A Bottle:Pics/Tutorial"

Here's a response to the past few canned/bottled meat threads. Our family has been doing this for generations and while I recognize it may be thought of as old school...I just don't care. This is one of our favorite ways to use game meat! I shared a bottle with a friend a few years back and his wife said it looked like "death in a bottle", we got a kick out of that and the name has stuck. May look or sound odd, but I'm telling you this stuff is just down right awesome! For those of you who have tried it, you know what I mean. For those of you who haven't tried it, here's how I do it, now go give it a try.

This is where it all starts. Totally different topic, but the better the field care, the better the final product. We took this lope yesterday mid-day, had the meat on ice with in an hour or so and fully processed less than 24 hours after the kill. I've done elk, deer, and now today this doe antelope.


When you're the butcher you know what you're getting and I KNOW my quality control is better than a turn-a-buck commercial guy! Dice into 1"-2" cubes. Throw in the tougher front shoulder and lower leg cuts too. The cooking process will tenderize everything.

Any size mason type jar will work. I did mostly pints this time, but quarts is what we usually do.

Fill the jar all the way to the bottom of the neck. Really pack it in there tight cause the meat will shrink some. DO NOT, I repeat, DO NOT ADD ANY LIQUID!!! The meat itself holds a suprising amount of water. Any added liquid will make the bottles boil over. Add 1 beef bullion cube per pint or 2 for a quart, and that's it!

You can't add liquid, but you can play around with other flavorings if you like. I tried a bottle with minced garlic and a jalapeno this time. We've done garlic powder, onion powder and a touch of liquid smoke, all those are good too. (All these are in addition to the bullion)

Make sure to wipe the rim of the bottle. Any little piece of meat or added spices could affect the seal.

Put the lids on and the rings. Hand tighten the rings fairly snug. Here's the batch ready to go.

Place them in a pressure cooker and and a couple inches of water. Really the only thing important here is to make sure the water level is below the tops of the bottles, as that too could affect sealing.

You can use any pressure cooker that will pressurize to 15 psi. Your standard run of the mill kitchen pressure cooker will work fine like the little one in this pic. I use the bigger one cause I can do more bottles at once. Cooking time is 90 minutes at 13.5 psi. The standard kitchen pressure cooker uses a 15 psi rattle, so that will work just fine too.

And here's the final product! Meat gravy, tacos, BBQ sandwiches, steaw, soups, use it any where you'd use beef in any recipe. Add a can of cream of mushroom soup and have it over mashed potatos. Or warm it and enjoy just like tender pot roast with a side of horseradish, which is one of my favorites. Shelf life is years, but I gurantee you'll use it up in a hurry.

Hope this helps anyone considering giving it a shot. Give me a holler if you have any more questions. Enjoy!


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  Table of Contents  

 Subject   Author   Message Date   ID 
 RE: Death In A...  mywifeishot...      Oct-04-10   1 
  RE: Death In A...  completespo...      Oct-05-10   2 
 RE: Death In A...  IdahoSmitty      Oct-05-10   3 
  RE: Death In A...  bucklover      Oct-05-10   4 
   RE: Death In A...  ForkWest      Oct-06-10   5 
    RE: Death In A...  BuckSnort      Oct-06-10   6 
    RE: Death In A...  bucklover      Oct-06-10   7 
     RE: Death In A...  ForkWest      Oct-07-10   8 
      RE: Death In A...  Antlers_Ink      Oct-08-10   9 
       RE: Death In A...  Jingow      Oct-08-10   10 
        RE: Death In A...  bucklover      Oct-12-10   11 
         RE: Death In A...  ForkWest      Oct-14-10   12 
 RE: Death In A...  marburg      Oct-18-10   13 
  RE: Death In A...  Aaron84      Oct-28-10   14 
   RE: Death In A...  ForkWest      Nov-01-10   15 
    RE: Death In A...  mywifeishot...      Nov-07-10   16 
     RE: Death In A...  gnatboy911      Nov-26-10   17 
      RE: Death In A...  NMHUNTNUTTG      Feb-01-11   18 
       RE: Death In A...  Jingow      Feb-03-11   19 
        RE: Death In A...  ForkWest      Feb-05-11   20 
         RE: Death In A...  TheBoneColl...      Oct-12-11   21 
 RE: Death In A...  chas      Dec-04-11   22 
  RE: Death In A...  ForkWest      Dec-05-11   23 
   RE: Death In A...  Grizz      Dec-05-11   24 
    RE: Death In A...  just_a_hunt...      Mar-04-12   25 
     RE: Death In A...  mmwb      Mar-06-12   26 
      RE: Death In A...  longpoke      Jun-04-12   27 
       RE: Death In A...  ForkWest      Jun-04-12   28 
        RE: Death In A...  elkantlers      Nov-04-12   29 
 RE: Death In A...  hammertime08      Aug-04-16   30 
  RE: Death In A...  264mag      Aug-04-16   31 

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mywifeishotterthentiffany
(709 posts)
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Oct-04-10, 
05:07 PM (MST)
1. "RE: Death In A Bottle:Pics/Tutorial"

Thanks for the pics and the recipe. I showed the wife your post and it looks like maybe next weekend we will try it. Nice picture of the family!!! It also looks like I am not the only one who has a wife who is hotter then Tiffany. Have a great hunting season and I will let you know how it turns out!!

"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

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completesportsman
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Oct-05-10, 
06:04 AM (MST)
2. "RE: Death In A Bottle:Pics/Tutorial"

Cool post! Thats the way we do most of our deer meat, I'm the butcher and my mom does the canning, then we split the meat. We have never tried the jalapenos, garlic or other flavors, sounds like we need to.

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IdahoSmitty
(347 posts)
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Oct-05-10, 
04:25 PM (MST)
3. "RE: Death In A Bottle:Pics/Tutorial"

Great write up!! will all of the posts on canned or bottled meat I really want to see how it turns out. Thank you, Smitty

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bucklover
(1200 posts)
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Oct-05-10, 
05:06 PM (MST)
4. "RE: Death In A Bottle:Pics/Tutorial"

Fantastic! I never thought it would be that easy! Does anyone know how the meat turns out if it has been frozen? I have some of the tougher cuts, very clean and well trimmed that are in the freezer. This might be a good way to want to use them. Thanks

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ForkWest
(2081 posts)
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Oct-06-10, 
09:17 AM (MST)
5. "RE: Death In A Bottle:Pics/Tutorial"

Freezing should have no effect on the final product. I've not done it, but I wouldn't hesitate at all to use previously frozen meat.

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BuckSnort
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Oct-06-10, 
02:02 PM (MST)
6. "RE: Death In A Bottle:Pics/Tutorial"

ForkWest... Excellent tutorial and pics...Thanks for taking the time to share..I'm gonna try this...

Also, you have a great looking family..

Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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bucklover
(1200 posts)
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Oct-06-10, 
09:52 PM (MST)
7. "RE: Death In A Bottle:Pics/Tutorial"

LAST EDITED ON Oct-06-10 AT 09:55 PM (MST)

I was going to also mention how pleasantly appealing the background is in your pictures. You obviously take great pride in how you care for not only the meat you process, but your beautiful home as well. I don't know about you but the thought of sharing some people's wild game just about turns my stomach. Yours, I would have absolutely no qualms about. Great job! By the way, how did you manage to kill that doe antelope. Absolutely no blood. What did you do? Sneak up and choke it to death?

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ForkWest
(2081 posts)
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Oct-07-10, 
08:17 PM (MST)
8. "RE: Death In A Bottle:Pics/Tutorial"

Well thanks, I appreciate your compliments.

I had to laugh about the "sneak up and choke it"

Entrance wound is the side in the picture, nothing more than the diameter of the bullet, exit wound on the other hand was about the size of a grapfruit and took out the spine. Not a lung shot so she didn't bleed much, but that other side was still not a pretty sight.

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Antlers_Ink
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Oct-08-10, 
06:12 PM (MST)
9. "RE: Death In A Bottle:Pics/Tutorial"

I think I've tried venison just about everywhich way there is too eat it, except for the way you've presented it. I've got to get me a pressure cooker and try that. Thanks for the post.


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Jingow
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Oct-08-10, 
07:56 PM (MST)
10. "RE: Death In A Bottle:Pics/Tutorial"

Personally, I would like to see pictures of some of the dishes you make with the meat. It looks awesome and I'm going to try to get me a blactail deer within the next 2 weeks. I would try some experimenting.

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bucklover
(1200 posts)
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Oct-12-10, 
05:54 AM (MST)
11. "RE: Death In A Bottle:Pics/Tutorial"

LAST EDITED ON Oct-12-10 AT 06:02 AM (MST)

Just letting you know I followed your directions, as did two of my friends. It looks like everything turned out great. I'm going to try some of the meat tonight. I'm going to fry up a little bacon and onions and some black beans, and pour in a bottle of the deer meat. A couple of thick slices of fresh home-made bread and butter... My mouth is already watering. Thanks again for a great post.

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ForkWest
(2081 posts)
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Oct-14-10, 
08:06 AM (MST)
12. "RE: Death In A Bottle:Pics/Tutorial"

I've never tried it that way. Sounds awesome, I'll have to give it a shot.

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marburg
(445 posts)
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Oct-18-10, 
08:20 PM (MST)
13. "RE: Death In A Bottle:Pics/Tutorial"

My wife cans some of the meat I bring home every year. It makes the best tacos, even people that don't like wild game will like those tacos.....she browns hers a little before putting it in jars but the rest is virtually the same.

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Aaron84
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Oct-28-10, 
09:44 PM (MST)
14. "RE: Death In A Bottle:Pics/Tutorial"

Thanks forkwest for you post I just made my first batch of death in a bottle and it was awesome. I only made ten bottles monday night and i have seven left. If it wernt for your post would have nver tried it. now im hooked thanks for the help.

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ForkWest
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Nov-01-10, 
01:15 PM (MST)
15. "RE: Death In A Bottle:Pics/Tutorial"

Awesome! Glad it worked out for you. Its hard to beat for wild table fare.

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mywifeishotterthentiffany
(709 posts)
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Nov-07-10, 
10:15 PM (MST)
16. "RE: Death In A Bottle:Pics/Tutorial"

Thanks for the tips!! we made our with Antelope and it was great!!

"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

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gnatboy911
(137 posts)
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Nov-26-10, 
10:16 PM (MST)
17. "RE: Death In A Bottle:Pics/Tutorial"

great sequence of pictures! we can a lot of our meat every year and love it.

to the guy who asked about freezing it...we do that every year. just put it in a freezer bag during the butchering it and label it "Canning" then when all the hunting is over we pull it back out and thaw it out and can it.

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NMHUNTNUTTG
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Feb-01-11, 
10:11 PM (MST)
18. "RE: Death In A Bottle:Pics/Tutorial"

This is great! I'm wondering what you use for mule deer? I shot a buck this past January on the bow hunt and our NM muleys can be rough tasting, usually jerky most if not all the meat other than back straps which works well cuz my girls love jerky ALOT! I know you mentioned beef buon but last time I tried it I boiled it with some tender strips but it came out tasting really like liver, it was really bad. I also know you said to bottle,seal and pressure cook it so I guess that has alot to do as well but am unsure about trying the beef tablets again.Please advise, I'd sure like to be able to make a deer taste good without making jerky....Larry

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Jingow
(562 posts)
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Feb-03-11, 
05:59 PM (MST)
19. "RE: Death In A Bottle:Pics/Tutorial"

Larry, the act of pressure cooking the meat really mellows out the flavor. I have done even snow goose. Sometimes it is refered to as flying carp. It not only makes the game meat mild but tender as well. If you're not into getting the expensive pressure cooker, I go to "Goodwill" and pick one up very cheap. I hpe this helps you out Jim

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ForkWest
(2081 posts)
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Feb-05-11, 
04:18 AM (MST)
20. "RE: Death In A Bottle:Pics/Tutorial"

Jingow is right, the pressure cooking process really knocks out a lot of the gamey flavor, ends up very mild. I shot a big old nasty Wyoming sage buck and the meat turned out great.

Just for info, I've since tried the garlic and jalpeno bottles. Jalepeno was down right awesome, I'll probably add two or three peppers next time. The garlic I didn't care for as much.

Also this process works great for fish too. I just did a bottle of perch. Added a couple tablespoons of ceaser salad dressing. Man was that good!

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TheBoneCollector
(158 posts)
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Oct-12-11, 
10:36 PM (MST)
21. "RE: Death In A Bottle:Pics/Tutorial"

Thanks for the post, I'm going to try some elk. I think I will try it with some peppers.


BC

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chas
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Dec-04-11, 
06:24 AM (MST)
22. "RE: Death In A Bottle:Pics/Tutorial"

Does it have to be pressure cooked or can it be a hot water bath? Not sure if you said it and I missed it. Great write up. Dad used to do it years ago, brought back memories.

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ForkWest
(2081 posts)
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Dec-05-11, 
09:24 AM (MST)
23. "RE: Death In A Bottle:Pics/Tutorial"

Has to be pressure cooked.

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Grizz
(96 posts)
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Dec-05-11, 
09:48 AM (MST)
24. "RE: Death In A Bottle:Pics/Tutorial"

We do all our meat this way. We add garlic powder, pepper, bullion and most important, we top our bottles with beef fat. This makes a big difference. Instant meal with a rich gravy. We get the beef fat ground up at the local butcher. Its free. Its important that you do not use game fat in your bottles. Trim it all off. Unlike beef fat, wild game fat does not add a good flavor.

As an additional thought, we also do our fish. Trout bones disappear in the process. Its like canned Salmon for sandwitches and fish cakes. Just add lemon when cooking.
Take the skins off before processing.

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just_a_hunter
(382 posts)
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Mar-04-12, 
03:29 AM (MST)
25. "RE: Death In A Bottle:Pics/Tutorial"

Done my first batch last night. Already ate a bottle.. Way good stuff! Thanks for the time in doing this post.

Todd

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mmwb
(2122 posts)
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Mar-06-12, 
11:04 PM (MST)
26. "RE: Death In A Bottle:Pics/Tutorial"

Will just add an endorsement. We've bottled a lot of meat over the years and it is always just excellent. Experiment with the spices or save some of the spicing for when you heat up to eat. Makes for quick stew and just thickening the fluids and pouring over rice, pasta or potatoes makes for a tasty, filling meal.

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longpoke
(199 posts)
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Jun-04-12, 
09:23 PM (MST)
27. "RE: Death In A Bottle:Pics/Tutorial"

I have a question. I just did some elk I had in the freezer. I added no liquid, but the water in the cooker was brown when finished. I guess some of the juice escaped during cooking. The bottles still sealed, but only had liquid to the half way mark. Should I have tightened the lid more??

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ForkWest
(2081 posts)
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Jun-04-12, 
10:22 PM (MST)
28. "RE: Death In A Bottle:Pics/Tutorial"

I've found that a few bottles will boil over on ocassion. They've always sealed and I've never had an issue. I've found that if you let the pressure come down as slow as possible and not open the lid even if there is only a little pressure, that this usually won't happen.

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elkantlers
(1998 posts)
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Nov-04-12, 
11:16 AM (MST)
29. "RE: Death In A Bottle:Pics/Tutorial"

I bottled some this year and it turned out great. I added a 1/2tbsp of beef base to some and in was really good. I also liked the jalapeno.

Also, if you let the pressure cooker cool off on its own and don't use water to cool it down fast, the bottles won't leak out.

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hammertime08
(234 posts)
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Aug-04-16, 
10:03 AM (MST)
30. "RE: Death In A Bottle:Pics/Tutorial"

I know this thread is a few years old, but with the hunts right around the corner, its a perfect time to revisit this thread. I bottled some antelope for the first time the other day, and man is it good! Thanks for the great tutorial forkwest!

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264mag
(5578 posts)
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Aug-04-16, 
10:46 AM (MST)
31. "RE: Death In A Bottle:Pics/Tutorial"

I'm glad you posted this,I plan on trying this.

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