Bottle meat.
- Thread starter justr_86
- Start date
B
B_BOP_A_LU_LU
Guest
It's usually so dang good you don't need to worry about it going bad!
I wouldn't be worried at 5 years!
I love not acting my age,
Damn I love my NASCAR race,
And Hell yes I love my Truck!
I wouldn't be worried at 5 years!
I love not acting my age,
Damn I love my NASCAR race,
And Hell yes I love my Truck!
woodruffhunter
Long Time Member
- Messages
- 3,677
>It's usually so dang good you
>don't need to worry about
>it going bad!
>I wouldn't be worried at 5
>years!
>
>I love not acting my age,
>
>Damn I love my NASCAR race,
>
>And Hell yes I love my
>Truck!
X2
>don't need to worry about
>it going bad!
>I wouldn't be worried at 5
>years!
>
>I love not acting my age,
>
>Damn I love my NASCAR race,
>
>And Hell yes I love my
>Truck!
X2
CAforkedhorn
Long Time Member
- Messages
- 3,529
Hey Justr, I know I'm from California but just WTF is bottle meat? Here in Cali, some would think that it is meat that you suck on! If that is the case, it is NEVER good!
Piper, how's your period?
Zigga, don't forget the knee pads!
Hdude, Lil' Jimmy wants his share!
Piper, how's your period?
Zigga, don't forget the knee pads!
Hdude, Lil' Jimmy wants his share!
M
Model_70_Guy
Guest
Would that be the same thing as swinging sirloin?
D
D13er
Guest
lol....we've always called it "canned" meat.
JB
JB
Is that like pigs feet?....That's the only meat I have ever seen in a bottle.
....except in Biology class, they had some brains, tapeworms and some tumors and such as that.
I heard once that John Dillingers "lower unit" was in a jar at the Smithsonian Institute's, Museum of Natural History.
Who puts meat in a bottle?......to eat?
....except in Biology class, they had some brains, tapeworms and some tumors and such as that.
I heard once that John Dillingers "lower unit" was in a jar at the Smithsonian Institute's, Museum of Natural History.
Who puts meat in a bottle?......to eat?
I've always heard it called bottled meat. It goes in mason jars (bottles) so it made sense. Look It up and try if those of you that have never had it, you will make it a point to always have some on hand!
The scraps off my spike bull last year made 34 bottles. My whole antelope filled 17 kinda crazy the difference in size.
The scraps off my spike bull last year made 34 bottles. My whole antelope filled 17 kinda crazy the difference in size.
D
D13er
Guest
beer and whiskey comes in bottles....jars maybe??
JB
JB
ramtagless
Active Member
- Messages
- 835
that is some funny stuff. Yeah - I have always gone with canned.
If everyone bottled their meat, there would be a bunch of grinders for sale on the classified section.
Good stuff. Thicken it up with corn starch and heap it on top of mashed potatoes. yummy...
If everyone bottled their meat, there would be a bunch of grinders for sale on the classified section.
Good stuff. Thicken it up with corn starch and heap it on top of mashed potatoes. yummy...
woodruffhunter
Long Time Member
- Messages
- 3,677
>I've always heard it called bottled
>meat. It goes in mason
>jars (bottles) so it made
>sense. Look It up and
>try if those of you
>that have never had it,
>you will make it a
>point to always have some
>on hand!
>
>The scraps off my spike bull
>last year made 34 bottles.
>My whole antelope filled 17
>kinda crazy the difference in
>size.
>
>
Thats how it understood it! My Grandma bottled deer meat and it was really good. I need to try doing it myself..
>meat. It goes in mason
>jars (bottles) so it made
>sense. Look It up and
>try if those of you
>that have never had it,
>you will make it a
>point to always have some
>on hand!
>
>The scraps off my spike bull
>last year made 34 bottles.
>My whole antelope filled 17
>kinda crazy the difference in
>size.
>
>
Thats how it understood it! My Grandma bottled deer meat and it was really good. I need to try doing it myself..
ramtagless
Active Member
- Messages
- 835
I learned from my mom. Dad did not hunt, but when chuck roast went on sale mom would buy a shopping cart full and go to work.
This is how I do it, very easy:
Cut good clean meat into 1 inch cubes. Pack warm jars, leaving about an inch of head space. Add 1 tsp salt. Process an hour and a half at 10 lbs of pressure.
I have friends that add peppers, onions, whatever. Have not tried that.
One of my favorite methods, just kind of time consuming. Best done on a cold snowy day with a football game on.
This is how I do it, very easy:
Cut good clean meat into 1 inch cubes. Pack warm jars, leaving about an inch of head space. Add 1 tsp salt. Process an hour and a half at 10 lbs of pressure.
I have friends that add peppers, onions, whatever. Have not tried that.
One of my favorite methods, just kind of time consuming. Best done on a cold snowy day with a football game on.
Correctly bottled deer meat = excellent.
We call it bottled because Grandma did and so it stays. You can add a little chicken or beef stock. You can also add different spices to different jars. We bottle the lesser cuts and it tenderizes the meat. The texture comes out a little like tuna. We like to pull it out and re-heat it then add some BBQ and you have excellent sandwich meat.
I'd guess it will last 3 years, after that just check the seal. Like B-Bop said-- it won't last 5 years because it tastes great.
We call it bottled because Grandma did and so it stays. You can add a little chicken or beef stock. You can also add different spices to different jars. We bottle the lesser cuts and it tenderizes the meat. The texture comes out a little like tuna. We like to pull it out and re-heat it then add some BBQ and you have excellent sandwich meat.
I'd guess it will last 3 years, after that just check the seal. Like B-Bop said-- it won't last 5 years because it tastes great.
S
slickrock
Guest
Did you all know you can also do the same with fish?
Take trout & cut it up in peices that will fit in a quart or pint bottle. Add a little salt & tomato paste. No need to de-bone. Pressure for 90min.
It's better than store bought canned salmon.
As for venison.. the backstraps get cut up & frozen. The rest is either bottled or jerky.
Slick
Take trout & cut it up in peices that will fit in a quart or pint bottle. Add a little salt & tomato paste. No need to de-bone. Pressure for 90min.
It's better than store bought canned salmon.
As for venison.. the backstraps get cut up & frozen. The rest is either bottled or jerky.
Slick
R
RACKMASTER
Guest
you guys are stupid.....
rackmaster
rackmaster
