Faith Farm

Canning meat

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{ 08:59, Thursday, October 30, 2008 } { Posted by borderling }

Yep! I like my venison canned. Otherwise, I don't like it. Just cut it in chunks, put in jars, add a little salt and pressure can. Look in your book for exact times and pressure you need. It gets really tender and loses some of it's gamey taste.
From Glory Farm,
Rhonda


Edited by borderling on Thursday, October 30, 2008 at 08:00

Untitled Comment

{ 09:38, Thursday, October 30, 2008 } { Posted by borderling }

Here I am again. I belong to a Yahoo group called Forage Ahead and they just happened to have this post this morning so I thought I'd share it. Don't know if I'd do all of this, but this lady sure gives us options!
"I'm not sure what the byproducts are, but I was raised to use
virtually every part of the deer, even the heart and tongue. The
tongue is simmered in water with a little white wine, salt, pepper,
garlic and chopped onions. When done (fork goes in easily), turn the
pot off and let it cool in the liquid. When it is cool, peel the
tongue (the outer layer will peel off easily) and then wrap and
chill. When chilled, slice cross grain into thin slices. We usually
make a sandwich on good bread with mustard and sometimes very thin
slices of onion. OMG, so good.

Right now I have a huge pan of venison bones heavily seasoned with
garlic, onions, salt, pepper, several carrots and some celery stalk.
They are browning well and when done will go in the pressure cooker
or a large pot to simmer for a couple of days to make broth. I will
then can it to use for soup base (can also be frozen) or to add to
jars of venison before I can them.

I boil all bones and all pieces of scrap meat (seasoned and pan
browned first) to either can with mushrooms to be later used for
stroganoff or to use in venison mincemeat which I use for a filling
between layers of sugar cookies or between layers of pie dough.

Once the bones are white a devoid of all meat THEN they are ready for
the scrap pile.

If you are getting other by products than mentioned, let me know what
they are and I will let you know what I do with them.

Another thought just came to mind. I also have the neck roast and
misc bone portions with meat on them browned, seasoned and in the
crock pot until the meat falls off the bones. Then I will put it thru
the food processor (of hand chop fine) to add to potatoes, onions and
green peppers to make hash. I will freeze several containers of it
and have a friend coming this weekend who loves hash so I will drop
off several containers for him this weekend. It is GREAT has and
makes a wonderful breakfast lunch or dinner with some poached eggs
and good homemade toast.

Also, all of those odd pieces of meat after seasoned, browned and
slow cooked makes a wonderful addition to barley or rice pilaf as
well as a great addition to lo mein.

So, consider this a blessing and make use of every drop of it. If
there is any that you don't care to eat of if you have more than you
need, cook it up and freeze it or can it to give to your pets as needed.

Regards,
Linda M

ps- liver and heart can be cooked and made into a pate. Odd pieces of
meat can also be ground, mixed with ground pork and made into sausage."
Rhonda

I can as much as possible

{ 03:12, Tuesday, November 11, 2008 } { Posted by imspecl }

I love canning with a lot of onions. Sometimes I'll roast the venison with a ton of onions in a big roaster until the juices start to flow, place the hot meat and onions in jars and add the hot juice. I follow the Ball Blue Book for canning instructions and everyone loves it. A couple other ideas, take a jar of your favorite BBQ sauce, heat and pour over chunks or slices of venison that you have put in jars. Process as directed. When you open and heat it, pull it apart and is awsome in sandwiches. You can also can it in form of soups and stews for a quick and easy meal. Good luck!

Michele