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Canning wild game meats

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Canning wild game meats

Postby DIY_guy » Thu Jul 09, 2015 7:29 am

If you can boil water. You can can deer, moose, elk, bou, etc meats. I cut the deer into cubes about 1 inche square but it doesn't really matter what the shape is. I then pack the raw meat into pint jars and press the meat down tight. Likewise you can sear the meat in a hot skillet before canning, your choice.

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I sprinkle 1/2 teaspoon of salt onto the meat and place the lid and ring on the jar

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a lot of WI is around 1100 feet above sea level so I pressure cook mine at 15 psi If you are under 1000 feet above sea level you can use 10 psi. I cook it for 75 minutes.

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I then remove the canning kettle from the heat and let it sit for five min. I then run it under cold water until the pressure is normalized. That's it. Remove the hot jars from the kettle and if they have not already sealed, they will shortly. You will hear the metal ping of the lids popping inwards due to the pressure. When completely cooled, check all the lids to make sure they sealed, If any didnt seal, eat those first and store the rest in a cool dry place until you want to serve it.

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Canned meat has a long shelf life and requires no freezing. It is a good way to use an old tough deer as pressure cooking tenderizes the meat. It tastes great. I add a couple of cans of meat to a pot of gravy and fork it apart and then serve it over potatoes or rice or noodles. If you want to flavor the meat. You can add BBQ sauce to the can before pressure cooking.
The joy is in the planing and doing.
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Re: Canning wild game meats

Postby Yohon » Fri Jul 10, 2015 8:22 am

Sytkshooter talked about doing this....I gotta start doing this....looks too dang easy.....thanks for the post!!!!
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