I use a wooden spoon to pack it in tightly. These directions will work for canning beef, pork, elk, or venison. Deer meat is one such meat that can be smoked and served with a variety of side dishes. Canning enhances the flavors, so even a little bit of fat will spoil the taste. Trim all the fat and as much connective tissue and silver … I thought surely there was something I am missing. Canning is not particularly difficult either and the work of canning is worth the time. Canning has a number of advantages. Pack hot sausage into hot jars, leaving 1-inch headspace. Canning venison is so easy, I wish I had started years ago. This is what the book has to say about canning Pork Sausage: “Shape ground pork in to patties or 3 to 4 inch links. See more ideas about Canning venison, Venison, Venison recipes. Resources for Home Preserving Venison. CANNED VENISON RECIPE This recipe makes 5 to 7 quarts Ingredients 10 lbs raw cubed venison 5 to 7 beef bouillon cubes 2 large onions, ringed or cut into strips beef suet PER QUART JAR ADD: 1 teaspoon canning salt 1/2 of a beef bouillon cube Directions Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference).
Author Don Oldfield Categories Tools of the Trade Posted on October 21, 2015 November 7, 2017 Use the Briner Jr to make Corned Beast!
Expect your sausage to come out soft and crumbly. National Center for Home Food Preservation Revised October 2013. You must remove all the fat. Ideally, the lids should be hot to the touch when placed on top of the jars. Jan 5, 2019 - Explore cowgirlmedc's board "Canning venison", followed by 441 people on Pinterest. Add one-half tsp. Pack the meat solidly into sterilized glass canning jars, filling to within three-quarter inch of the top of the jar. of salt, chopped onion, garlic, celery leaves or bay leaves to your meat and place the sterilized lids on the jars. Smoked venison meat is enjoyed by many people around the world. Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets. The fat in venison is what gives it that undesirable flavor.
Check this page for how to can cubed venison (or beef!).
Canning venison is an economical way to preserve your meat for up to one year. Cook until lightly browned. That being said, however, you get a far-better product quality-wise when you freeze sausage as opposed to canning it. Remove all fat from meat.
Using a smoker does require the right kind of wood chips for your desired taste. The venison is lightly cooked before putting it into the jars. Ladle hot broth over sausage, leaving 1-inch headspace.
• 5 lbs cubed up venison • canning salt • pint canning jars with rings and lids • Cajun seasoning • paper towels • 1 tbl vinegar • 1 box of beef broth. Canning venison in a cubed form for stews is another great method. Nope, nothing missing. These directions will also work for canning meats such as beef, elk, or pork. It's Sunday morn here all this talk of canned venison I just had to pulled a jar of canned ground venison out of the cellar, threw in a pan, added onion, hickory smoked salt, course pepper, garlic,thickened with milk and flour and poured over some biscuits. Venison offers variety and an unusual flavor to the fall and winter table. Hot packing means you cook the meat before caning; with cold packing, you can the meat uncooked. Canned Venison Recipe. A smoker can give just about any type of deer meat a rich, smoky taste in usually around 24 hours. Boil your pint jars the … Canning prevents freezer burn, it tenderizes your meat and it does not require a refrigerator or freezer for storage. I love my Ball Blue Book of Preserving-its full of canning and preserving advice-on everything from blackberries to clams. Cooking Directions: Start with a 12 quart cooker/canner that has the canning rack in the bottom. DIRECTIONS. The first time I tried canning meat, I could not believe it was so easy.