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Venison Production Venison and Meat Production Forum - information and discussions about feeding for consistent meat quality, pre-slaughter handling, cooking and preparing venison, marketing venison products and other related topics


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Old Nov 15th 2011, 05:33 PM   #1
 
  Apr 2009
  Fombell PA
Was going to try canning deer meat this year.......wanted to hear what others think about canned venison......also any canning tips would be appreciated.
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Old Nov 15th 2011, 06:26 PM   #2
 
  Jun 2009
  Perryville, Mo. USA
It is great. Cut in 3/4 inch cubes, place in quart jars, 1 teaspoon salt, 1 teaspoon shortening, fill with water 1.5 inches from top, tighten lid, boil for 3 hours. To cook, drain water, rinse meat, place in skillet with 2 packs of brown gravy mix (we use pork flavor) and 2 cups of water, cook until gravy thickens. Takes 4-5 minutes, a very quick meal for 3.
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Old Nov 15th 2011, 09:13 PM   #3
 
  Aug 2010
  Mercer, PA
I usually do a dozen or so quarts a year. I do I differently than above, but canned deer meat is awesome for sure. I usually can both hams from bucks I kill.
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Old Nov 15th 2011, 09:39 PM   #4
 Wild Rivers Whitetails's Avatar
 
  Apr 2009
  Northeast Wisconsin

Cervid: Deer Farming
My sister-in-law cans venison and it is really good. Very tender.
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Old Nov 16th 2011, 05:50 AM   #5
 allenb's Avatar
 
  Apr 2009
  Burlington, West Virginia

Cervid: Small Deer Farmer
Hey Dennis, this ole West Virginia boy thinks there is nothing better. We cut into 3/4 to 1 inch cubes. Put 1 tea spoon salt in the bottom of the jar. Add the cubed meat to 1inch from the top. Add 1to 2 inches of water and snug on the lid.( If the meat is really moist from washing it we only add little or no water at all.) Boil in a water bath canner for three hours. I like to put it in a skillet with some Barbecue sauce and simmer for about 1/2 hour. Or just heat it up with some Mashed taters and gravy. How ever you can it, or how ever you prepare it, IT is GOOOOOD!!! Take care. Allen
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Old Nov 16th 2011, 06:55 AM   #6
 toddhoeffel's Avatar
 
  Oct 2011
  Columbia City, IN
MY FAVORITE!!!! I'll can 30-40 quarts per year and it's always the first thing gone!



Cut into big bite size chuncks, put 2 beef bullion cubes in bottom of jars, pack raw meat only, no extra water needed in jars.



Make sure your lids are soaked in hot water to soften the seal for a good fit, put in the pressure cooker for 90 minutes at 10-11 psi.



Stroganoff, veggie soup, or BBQ, it's awesome.
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Old Nov 16th 2011, 09:31 AM   #7
 
  Apr 2009
  Fombell PA
Awesome....thanks for the input....canned venison it is!!
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Old Nov 16th 2011, 03:05 PM   #8
 
  Jun 2009
  Perryville, Mo. USA
The shadow does are the best tasting.
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Old Nov 16th 2011, 05:36 PM   #9
 
  Jul 2009
  Kimbolton, Oh
We do ours like Todd just meat and salt. We use both pint and quart jars. When your in a hurry or on an all day hunt the pints work out well. Have done it that way for the last 4 years, nothing better.
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