Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: JW_Halverson on August 02, 2014, 04:35:20 pm
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I have canned meats in the past and had great results. Part of that lies in reading a lot of information from my local County Extension Agent's office. There is a lot to learn, but it's not rocket surgery or brain science! The thing to never cheat on is altitude, cooking times, and pressure requirements.
Once the meat has been canned, it's pretty versatile, but my favorite is to take a quart jar of canned venison, pour the broth in a pan, toss in a diced potato and get it boiling. When it has boiled a few minutes, I dump in a 1 lb bag of mixed frozen veggies. When it comes back to a boil, add the meat from the jar, increase the liquid if necessary, and serve. Ta-Dah! Homemade soup in under 10 minutes.
There is a great website that can get you started on canning wild meats, just search for a website called Simply Canning. Under the drop down button for "How to Can..." chose Canning Meat and it will take you to a wealth of information about how to get it done and done right.
Best of all....don't need no electricity to run a freezer once it's canned!
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Not enough shelf space in my apartment, but when I move...
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I canned 60# of venison last year. My favorite quick meal is 1 pint added to 1# of egg noodles served over mashed taters. Mmmmm good!!
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Dang, that sounds good. :o ;D
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F.A. speaks truth! Especially if they are home made egg noodles.
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Makes me wish that I liked Deer. Just isn't my thing. I guess I can try elk.
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Makes me wish that I liked Deer. Just isn't my thing. I guess I can try elk.
Next time you are in the Black Hills, remind me of your comment, JoJo. I might can change your mind.
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It's true. I will take back "Don't like" and change it to "Don't always like". I have had some great deer, but I have also had terrible, Mostly just south of good. But, on the flip side, we slaughtered 2 steers last fall, One was to die for, the other the dog wouldn't even eat. Same feed, same water, same pasture. I have only had one bad experience with Elk, and that was a high fence bull, so maybe expected. All other members of the deer family are welcome on my plate anytime, Caribou being my favorite.
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Caribou is tops in My book too. Bob
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The problem with you not liking deer is you probably did not grow up on it. When you grow up in the woods down south if it moves it will eat. Not necessarily because you had to eat it but hunting is just something we do and if you kill it you eat it with a few exceptions.
Grady
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I started canning a lot of the hog meat I get. A great way for instant meals in camp.
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I am a firm believer in "You kill it, you eat it". I have eaten game most of my life. There is something about wild meat, even grass fed beef that I really enjoy. I can honestly say that if I butcher the game I am more likely to eat it. I'll never pass on elk, and even deer I'll take and put into other dishes (Chili, Pasta sauce, Shepherds pie) , I just don't prefer it alone. Finger steaks are great though.
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I started tossing a table spoon of beef base paste in before I put the lids on. WOW does that taste good. I like to add BBQ sauce to it and warm it up. Makes a killer sandwich, or something to scoop up with Ritz.
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Our family recipe is simple...we add a quarter onion wedge and salt to the jar before canning.. Went over real well at the Classic a couple yrs ago...atleast with BearG, lol...he was hoarding 8)... Brian
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From the little I have eaten of Caribou I would have to say it is my favorite as well
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As my Newfoundlander freind calls it "bottled moose''... moose meat salt, pepper, onions and a bit of side pork.... Yum
Thanks Leroy
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Bottled Moose! That got a snort of coffee out the nose!
I was up in Minot, ND last weekend as a combination raptor education program trip and visiting my parents for their 61st Anniversary (as they recall, the secret to a long marriage is agreeing that the person that leaves has to take the kids with them). They gave me a couple pint jars of dry pack canned beef.
They put a loaf of bread on the table along with butter, crack a jar of meat, and make sammiches. With a little sliced onion and some home made horseradish I was in heaven! Oh baby!
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Congrats on your parents anniversary... Never had dry pack.. Have to try that one.. You might have to post Mom's recipe..
Ifin I get my antelope... Afew pint jars would be in order... Be like meat butter
Thanks Leroy
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Do an internet search for Simply Canning. Their website has dry pack techniques spelled out in detail. Not too different from wet pack.
Hehehe, meat butter!
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Shall do JW
Thanks Leroy