How Do You Bottle (can) Meat
- Thread starter ACKLEY ABE
- Start date
Pressure cooker and pressure canners are not the same! Typically a pressure cooker has only one pressure setting (15 psi.) and is meant for cooking foods. A pressure canned usually has an adjustible pressure system from 5 to 15 psi. This is done with different weights on the vent. A canner is larger to accomodate canning jars. 
- Location
- BACK IN Newfoundland and lovin it!!!
I just cant resist this thread now, after returning last week from moose hunting , home in Newfoundland, i bottled up 3 cases of meat, no pressure machine or the luck, and no one i know has ever used one, us Newfies have been eating bottled meats, birds, and what ever else for years and years, no one i know has ever got sick from it, i boiled my meat for 3.5 hours , kept topping up the water with boiling kettle water, and it tastes great, i love it.
Ryan
Ryan
- Location
- Hillbilly shack in the boonies
Awesome thread, and as mentioned by Ted, be safe, this method of saving your game meat in so so good, like it with a bit of peppers added, yum. 
I suppose you play russian roulette too and brag about it! Its just plain stupid not to do it the correct way. The science is all there Or are you a flat earth person. Follow the saftey guide lines and you won't be sorry. Now what if you poisoned one of your kids. How would you feel then.
We used to can meat years ago. My Mom was always a little leery but she did it anyways. Right at sea level the temp of boilling water is 212 F or 100C which kills most bacteria but not the one resposible for bottulism. Unfortunately the food may have a deadly amount of this bacteria and yet appear not spoilled. Incidently my pressure canner came with instructions to raise the pressure beyond the 10 lbs mentioned here if one is above sea level. In most of Sask the recommended pressure is 15 lbs. The reason being the lighter air pressure will allow the water molecules to evaporate ( boil away ) at lower temperatures.
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Sausage and pepperoni have nitrate added to them to Kill the botulism spores. A high salt concentration retards most bacteria and they are innoculated with a good strain of bacteria which produces lactic acid, the resulting lower PH is unfavourable for bacteria to reproduce. Canned foods provide the best conditions for botulism spores to grow, low acid annerobic environment.
jlouttit said:
Hot smoked to pasteurizing temperature and it is recommended to use curing salt containing Sodium Nitrite whenever smoking meat especially wild game as it is never handled in the field as well as domesticated flesh is in a meat processing plant. The nitrite also gives a nice pink bloom to the sausage.
