Canned Deer Meat

Discussion in 'The BOC Diner' started by billNpam, Dec 29, 2009.

  1. billNpam

    billNpam Active Member

    Messages:
    622
    State:
    Alabama
    This is so easy

    10 LBS of deer meat cubed
    1 TSP of salt per jar of meat
    1 piece of beef fat per jar 1"X2" square

    Place Meat in Jar and add salt and fat. Seal with lids and rings and place in pressure cooker set at 11 PSI for 90 minutes. Remove from pressure cooker and place on counter to let cool slowly. Lids will "POP" and seal as meat cools. Great for camping and fast meals.
     
  2. Catmanblues

    Catmanblues New Member

    Messages:
    2,224
    State:
    S.E Ohio
    Thanks Bill the the knowledge on how to do the canning.
     

  3. billNpam

    billNpam Active Member

    Messages:
    622
    State:
    Alabama
    No Problem First time I did it and I am going hunting this weekend just for a deer to can up.... I love it
     
  4. bream reaper

    bream reaper Member

    Messages:
    460
    State:
    Indiana
    never tried it, wondering if comes out tender?
     
  5. billNpam

    billNpam Active Member

    Messages:
    622
    State:
    Alabama
    Cut it with a spoon
     
  6. Luke Clayton

    Luke Clayton New Member

    Messages:
    831
    State:
    Texas
    Canned venison is awesome. I first canned venison about this time last year. I use a tablespoon full of Au Ju base, per each jar. It's a very thick concentrated gravey that adds a great flavor to the canned venison.It's available at www.friscospices.com
     
  7. Dirtdobber

    Dirtdobber Guest Staff Member

    Messages:
    3,584
    State:
    Vian Okla
    What about putting BBQ sauce in it? Or is it better to put it in when you heat the meat up?
     
  8. psychomekanik

    psychomekanik New Member

    Messages:
    2,534
    State:
    Illinois
    Sounds good. I dont think I'd put bbq sauce on it yet, But I like the au-jus idea. Some beef base would do about the same thing too.