bottled moose recipe
- Thread starter kyjelly44
- Start date
Here are some that were submitted, hope it helps.
MEAT CANNING BROTH(Submitted by Big Guy)
5 CUPS WATER
5 BEEF BOVRIL(LOW SODIUM)
3 OR 4 CRUSHED GARLIC CLOVES
1 TBSP WORCHESTERSHIRE SAUCE
3 TSP PICKLING SALT
1 TBSP MARJORAM
I TBSP HOT CHILIS
1 TSP GROUND FENNEL
FILLS 6 500 ML MASON JARS
I cut meat into 2" chunks,place in jars cover with broth, adjust lids, then process as per pressure canning instructions for 90 minutes at 10 psi
Bottled Moose, Rabbit, or other Game (Submitted by ryan robert)
SHOPPING LIST: moose or rabbit (etc.), onion, salt, salt pork.
INGREDIENTS FOR ONE QUART JAR
3 lbs. of moose or rabbit (cut from the bone and trimmed of fat in jar-length strips, so the grain runs the length of the jar), 1 medium onion (chopped), 1/2 cup of chopped salt pork, 1 tsp. salt.
INSTRUCTIONS
Wash and dry canning jars and covers.
Prepare canner and pressure cooker.
Remove gristle, bones, and as much fat as possible from meat. Cut meat into jar-length strips, so the grain runs the length of the jar. The thickness can be about 1 or 2 inches.
Place the meat in hot jars in layers with the chopped salt pork and the onions. There should be about one inch of space between the top of the meat and the top of the jar.
Set open jars in rack in canner (insuring that the jars do not touch).
Add boiling water to pot, keeping water level 2 inches below jar tops.
Cover pot and heat slowly for 75 minutes.
Remove jars from pan.
Add the salt.
Wipe jar rims clean.
Place the sealing lid on each jar and screw the metal band down tight by hand. (This will still leave enough space to let air escape during processing.
Fill the pressure canner with 2 or 3 inches of boiling water.
Place the jars on rack in a pressure canner and fasten the cover.
Allow steam to pour out of the open vent or petcock for about 10 minutes.
Then close vent and allow pressure to reach 10 pounds.
Adjust heat so that pressure remains constant.
Cook pint jars for 75 minutes and quart jars for 90 minutes.
When time is up, remove canner from heat.
Let pressure fall to zero. (This should take about 30 minutes.)
Remove cover carefully and slowly.
Place jar on a rack and allow to cool overnight.
When jars are cool, store them in a cool place.
MEAT CANNING BROTH(Submitted by Big Guy)
5 CUPS WATER
5 BEEF BOVRIL(LOW SODIUM)
3 OR 4 CRUSHED GARLIC CLOVES
1 TBSP WORCHESTERSHIRE SAUCE
3 TSP PICKLING SALT
1 TBSP MARJORAM
I TBSP HOT CHILIS
1 TSP GROUND FENNEL
FILLS 6 500 ML MASON JARS
I cut meat into 2" chunks,place in jars cover with broth, adjust lids, then process as per pressure canning instructions for 90 minutes at 10 psi
Bottled Moose, Rabbit, or other Game (Submitted by ryan robert)
SHOPPING LIST: moose or rabbit (etc.), onion, salt, salt pork.
INGREDIENTS FOR ONE QUART JAR
3 lbs. of moose or rabbit (cut from the bone and trimmed of fat in jar-length strips, so the grain runs the length of the jar), 1 medium onion (chopped), 1/2 cup of chopped salt pork, 1 tsp. salt.
INSTRUCTIONS
Wash and dry canning jars and covers.
Prepare canner and pressure cooker.
Remove gristle, bones, and as much fat as possible from meat. Cut meat into jar-length strips, so the grain runs the length of the jar. The thickness can be about 1 or 2 inches.
Place the meat in hot jars in layers with the chopped salt pork and the onions. There should be about one inch of space between the top of the meat and the top of the jar.
Set open jars in rack in canner (insuring that the jars do not touch).
Add boiling water to pot, keeping water level 2 inches below jar tops.
Cover pot and heat slowly for 75 minutes.
Remove jars from pan.
Add the salt.
Wipe jar rims clean.
Place the sealing lid on each jar and screw the metal band down tight by hand. (This will still leave enough space to let air escape during processing.
Fill the pressure canner with 2 or 3 inches of boiling water.
Place the jars on rack in a pressure canner and fasten the cover.
Allow steam to pour out of the open vent or petcock for about 10 minutes.
Then close vent and allow pressure to reach 10 pounds.
Adjust heat so that pressure remains constant.
Cook pint jars for 75 minutes and quart jars for 90 minutes.
When time is up, remove canner from heat.
Let pressure fall to zero. (This should take about 30 minutes.)
Remove cover carefully and slowly.
Place jar on a rack and allow to cool overnight.
When jars are cool, store them in a cool place.
Yes.
But if you own a pressure canner, everything is easier.
1. Cut meat into bite-sized chunks (having removed fat, gristle, bone, shot-damaged meat, hair, grass, etc etc).
2. Season meat with favourite spices.
3. Place spiced meat chunks into jars (no need to sterilize the jars as long as they are CLEAN). Leave roughly 1/4 to 1/2 inch free space in the top of the jar.
4. Add 1/4 tsp salt on top of the meat. You CAN add liquid, but there is no need to do so. You can also add minced garlic, diced onion, sherry, or whatever your little heart desires.
5. Wipe the rims of the jars to ensure there is no salt or anything that could interfere with your seal.
6. Seal with lids that have been boiled for about a minute, fasten lids barely finger tight, and pressure can at ten pounds pressure for ninety minutes.
Doug
Dave... and others... note: you should not 'boil your lids' just put them in hot water, to soften the rubber. if you boil them you risk loosening it from the lid itself, and that will allow your canning to spoil.
ya ya ya... you've done it this way many times... but why chance it.
I did some venison last year mixing a bottle of teyaki sauce with some of the green spices, simmering, and pouring that over the meat into the jars. Even my sceptical wife LOVED it!
T
ya ya ya... you've done it this way many times... but why chance it.
I did some venison last year mixing a bottle of teyaki sauce with some of the green spices, simmering, and pouring that over the meat into the jars. Even my sceptical wife LOVED it!
T
I just make a big batch of stew-spaghetti sauce, eat it that evening and with the leftovers, put it in clean sterilized quart jars and preserve it. 10lbs pressure for 90 minutes. Simple really and great in camp for quick meals. Also something to use if you don't have refrigeration.
telesquirt
CGN Regular
- Location
- Fort Frances
Sounds like something to try for sure!
What if you do not have a pressure cooker? Can you use a hot water bath instead?
What if you do not have a pressure cooker? Can you use a hot water bath instead?
MudChucker
Regular
- Location
- Niverville, Manitoba, CA
"bottled" - you must be from the east coast 
I have done quite a few different things with bottled meat... done it up with a little of my favourite BBQ sauce mixed with some water, some seasons like bay leaves and pickling spices...the one I like the most is more like a lasagna meat sauce with tomatoes and garlic etc...
have to go now, I just drooled a little on my shirt...
I have done quite a few different things with bottled meat... done it up with a little of my favourite BBQ sauce mixed with some water, some seasons like bay leaves and pickling spices...the one I like the most is more like a lasagna meat sauce with tomatoes and garlic etc...
have to go now, I just drooled a little on my shirt...
Some folks do, for sure.
I would not, for sure. I like the idea bout ten pounds pressure for ninety minutes to kill any pathogens.
Doug
live4therut
CGN frequent flyer
Pressure cooker is definetly the way to go. I have three, 2 that holds 8qts & 8 pints each, and one that hold 18qts, makes for quick work of moose, elk, or deer. Everybody has there own way of doing it, my parents like:
garlic, onions, beef bouillon, and steak spice.
I personally like it the way mushum & kookum Used to do it:
Salt and pepper the meat, lightly brown meat in frying pan with lard, then can it, oh I mean bottle it
not the healthiest way but sure is tasty Did 16 bottles today. I do my bottles in a water bath. Enough water to cover the bottles and boil for 2 1/2 hr. Lookin at getting a pressure cooker as I bottle a fair bit including ducks, seabirds as well as rabbit. Working nightshifts and had a bottle for my lunch,mmmmm tasty with a couples slices of the wifes homemade bread.
