Originally posted by SaltwaterSlick
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Canning Meat (Venison). My Impressions
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Originally posted by Michael View PostI want to can finished chili, as well as ground meat and sausage. I'm liking the possibilities!
When I was a kid, the family would get together and butcher two hogs in the fall.
Sausage was made into balls,fried and placed inside Mason jars. Rendered hog lard would be poured into the jars to seal off the air from the sausage. Cheese cloth would be placed over the top of the jar and held there by a piece of twine.
True story and this was back in the early 60's and no one had ever heard of cholesterol.
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Originally posted by Radar View PostThat was what I was wondering, could you actually can chili or season the meat and retain flavor?
When I was a kid, the family would get together and butcher two hogs in the fall.
Sausage was made into balls,fried and placed inside Mason jars. Rendered hog lard would be poured into the jars to seal off the air from the sausage. Cheese cloth would be placed over the top of the jar and held there by a piece of twine.
True story and this was back in the early 60's and no one had ever heard of cholesterol.
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Started canning venison 3yrs ago and finally just added a Beef Bouillon cube to each jar with no water just packed cubed meat with head space and pressure at 10 lbs for 90min. Tried ground venison but it turned out like a miniature medicine ball so won't try that again. Try it you won't regret it.
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I do it exactly as you do it Michael, just meat and a little salt, sometimes I throw a couple of jalapenos in as well.
I use it just how you described, to make other recipes that would require longer cook times if done all at once.
I've tried a few recipes, like Mongolian beef, but really just using the meat and adding the spices is just as fast as you are really just heating it up and adding the spices.
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Originally posted by blntrey3 View PostForgive my Ignorance but do you cook it before Canning or just raw? If just raw how do you cook after?
Some people brown the meat first, or cook a whole recipe before canning, but it's not necessary.
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Originally posted by shaft_slinger00 View PostAll I can think of is potted meat and spam.
Sent from my iPhone using Tapatalk
I had leftover stroganoff for lunch. I may open another jar and use it for another recipe this evening.
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