Canning Deer Meat

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sailord

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Would appreciate some specific instructions and recipes from those who have end results they like. I have both pint and quart jars if one size or the other works better.

Thanks.
 
Pint jars in a pressure canner/cooker. Can at 15 pounds for 90 minutes. You can pack the meat raw (cold pack) or browned with hot broth (hot pack). I prefer cold pack. Add NO water. You can add a little salt, pepper and other spices. Some add onions and garlic. It is all about the taste you like. There are plenty of recipes on line. I do not recommend quart jars and open water canners. Too risky for food poisoning.

Darryl
 
I've hot-canned a bunch using the oven method, which has served me well, though I've never stored it for more than a few months as it always gets eaten too fast lol. The oven method is definitely quite sensitive to head space and liquid content, but doesn't require any special equipment either.

I make some with the classic salt/pepper/garlic mix, and some with a more Tex Mex flavour by adding cumin/onion/thyme/coriander/oregano/cinnamon. Add a pinch of MSG if you feel like cheating ;)
 
CGN member Doug did a waterfowl hunt with me in 2016. He canned a bunch of goose in pint jars. It was absolutely delicious. I've had canned Moose in the past too and it too was awesome. I should pick up a pressure cooker and start canning some of our deer and geese. I have a recipe Doug gave me, I'll share it here if he gives his consent.
 
invest in a quality pressure canner if you can find one....that is one that does NOT use a gasket....educate yourself with the canner manual and online....home canning of meat can kill if not done properly....high pressure steam is bloody dangerous as is botulism...I started doing this 30 years ago and have had nothing but success...I cut mine into cubes....I do not use any spices but add them afterword....I heard of a fellow who swore by a teaspoon full of Montreal steak spice...
 
I bought the presto 23 quart pressure canner, I shopped around and found the lowest price on amazon.
Like these guys mentioned, your meat will be tender, tasty and shelf stable. Up to five years and you only have to keep it from freezing. Pretty good to have on hand and they make wicked quick camp meals.
 
If you don't own an all American pressure canner you should. All others pale in comparison.
I have been canning stuff since 1989. I have been smoking and canning stuff since 1989. Lots of experiments and lots of failures.
I get fish coming out the best. Chicken 2nd. 27 quart canner.
Deer isn't canned here because of the tannins. I don't eat second day deer left overs. Maybe in a tomato based stock. Still wouldn't waste my deer potential sausage for canning.
 
The key is to trim the meat very well, no tallow, fat just cleaned , cubed meat cut into 3/4 to 1 1/4 pieces, either size jar , pint or quart will work, depending on your family size, we use pints because there are only my wife and I , drop the meat into the jars careful not to pack it at all , to that we add a level teaspoon of salt, and that's it, no need add water or anything else. Just remember , the better the meat you put in the better you get out, save the poor, stringy meat for burger.
 
tigrr said:
If you don't own an all American pressure canner you should. All others pale in comparison.
I have been canning stuff since 1989. I have been smoking and canning stuff since 1989. Lots of experiments and lots of failures.
I get fish coming out the best. Chicken 2nd. 27 quart canner.
Deer isn't canned here because of the tannins. I don't eat second day deer left overs. Maybe in a tomato based stock. Still wouldn't waste my deer potential sausage for canning.
Click to expand...

Please explain the tannin in deer meat old wives' tale.
 
We have a pressure canner and done some moose in the past, works really well and make some great sandwiches meat!!
 
I find about 1lbs of meat in a pint and about 2lbs per quart jar. A 1lbs jar is perfect for a dutch ovens worth of barley soup. My canner fits more lbs of meat in pints than it does in quarts. If you are making things like spaghetti or tacos, 2lbs jars might be the way to go.
 
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