Deer Farmer

Go Back   Deer Farmer > Deer Farming Forum > Venison Production

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

LinkBack Thread Tools Display Modes

Old Nov 15th 2011, 04:33 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.
ddwhitetails is offline  
Old Nov 15th 2011, 05:26 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.
Saline Creek Whitetails is offline  
Old Nov 15th 2011, 08:13 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.
JEJ7 is offline  
Old Nov 15th 2011, 08:39 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.
Wild Rivers Whitetails is offline  
Old Nov 16th 2011, 04:50 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
allenb is offline  
Old Nov 16th 2011, 05:55 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.
toddhoeffel is offline  
Old Nov 16th 2011, 08:31 AM   #7
  Apr 2009
  Fombell PA
Awesome....thanks for the input....canned venison it is!!
ddwhitetails is offline  
Old Nov 16th 2011, 02:05 PM   #8
  Jun 2009
  Perryville, Mo. USA
The shadow does are the best tasting.
Saline Creek Whitetails is offline  
Old Nov 16th 2011, 04:36 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.
Hunters Dream is offline  

  Deer Farmer > Deer Farming Forum > Venison Production

canning, deer, meat

Search tags for this page
Click on a term to search for related topics.
Thread Tools
Display Modes

Similar Discussions
Thread Thread Starter Forum Replies Last Post
red deer/axis compare to whitetail meat? OklahomaDeer Venison Production 13 Aug 31st 2021 09:53 AM
25 meat does needed 400CLUB Classifieds 0 Oct 27th 2015 12:32 PM
Antlers/Meat Hayes Homestead Deer Farm Production 0 Jan 1st 2012 12:47 PM
Anyone looking for elk meat? 400CLUB Venison Production 35 Feb 20th 2011 04:25 PM
Meat Does B_Whitetails Venison Production 2 Dec 11th 2010 08:20 AM

Facebook Twitter Google+ RSS Feed