Venison Stock?
#6392122
12/06/18 09:15 PM
12/06/18 09:15 PM
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Does anyone make and can it like beef stock? Does it keep? I've heard (through the years) it can become rancid and should not be done.
I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
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Re: Venison Stock?
[Re: Finster]
#6392127
12/06/18 09:17 PM
12/06/18 09:17 PM
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trapper les
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It keeps just fine, just like canned venison.
"Those who hammer their guns into plowshares will plow for those who do not."
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Re: Venison Stock?
[Re: trapper les]
#6392134
12/06/18 09:22 PM
12/06/18 09:22 PM
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It keeps just fine, just like canned venison. How are you canning it? Make the stock and then pressure cook it or do you just pour the boiling stock into sterile jars and slap the lids on?
I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
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Re: Venison Stock?
[Re: Finster]
#6392139
12/06/18 09:27 PM
12/06/18 09:27 PM
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danny clifton
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gramma canned A LOT of venison. I do sometimes. keeps just fine. when I make stock I put all four legs from the knee up to where the "good" meat starts in a pressure cooker. no hoof or hide but meat and bone. put in some salt and a couple quarts of water. pressure for 20 minutes. the liquid is the stock. you can use the stock later or take the meat off the bone. put the meat and the broth in a soup pan. add what ever vegetables you like and spices. you wont get anything that good out of a can or a restaurant. don't forget to have bone in meat in the pressure cooker to get tender meat and a nice flavor in the stock.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Venison Stock?
[Re: Finster]
#6392192
12/06/18 10:13 PM
12/06/18 10:13 PM
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I like mine best with some canned venison in it.
but I have found a jar of venison more than a year later and it was fine.
some might argue that Venison doesn't have enough fat , those might be the very same people who then go to the store and buy fat free chicken broth.
I eat a lot of venison stew , I don't thicken it just venison , carrots , celery ,potatoes ,onions and some seasoning so basically soup I like the broth and drink whats left in every bowl.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
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Re: Venison Stock?
[Re: Finster]
#6392246
12/06/18 11:10 PM
12/06/18 11:10 PM
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Joined: Mar 2011
Posts: 25,390 williams,mn
trapper les
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It keeps just fine, just like canned venison. How are you canning it? Make the stock and then pressure cook it or do you just pour the boiling stock into sterile jars and slap the lids on? Stock, or canned venison. 45 minutes at 15lbs of pressure, or an hour at 10lbs. I add a half tsp of salt per pint of canned venison, and pack it raw. Stock is already cooked , but mine would have some venison in it, say if I was cleaning up neck bones or other vertabra . It all cans.
"Those who hammer their guns into plowshares will plow for those who do not."
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Re: Venison Stock?
[Re: Finster]
#6392255
12/06/18 11:22 PM
12/06/18 11:22 PM
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Yup, I can venison and have it in the pantry. I'm interested in just canning the stock (stock only). Ya know, I'll toss all the bones and remnants in a pot with some veggies, make a stock and can it. Do you still pressure can it or just pour it in a sterilized hot jar, put a lid on it and you're done?
Last edited by Finster; 12/06/18 11:23 PM.
I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
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Re: Venison Stock?
[Re: Finster]
#6392275
12/06/18 11:46 PM
12/06/18 11:46 PM
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Getting There
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My wife just got done, every bone goes into a large canner, with onions, celery salt and pepper. Brings to a boil then lets it simmer until the meat falls off the bones. Remove the meat from the bone and strains. Puts outside to let the fat come to the top and harden to be removed. Then pressure cans. Last for every if the can is sealed. She will do the same with the turkey at thanksgiving. My wife can's everything but peas. One thing must people do not can is potatoes. She does.
To Old U.S. Army 60-63 SGT.
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Re: Venison Stock?
[Re: Finster]
#6392283
12/06/18 11:53 PM
12/06/18 11:53 PM
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trapper les
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Pressure can it, or hot water bath it. That's what I would do. Tomatoes I'll pour hot into a jar and seal, but this isn't a high acid fruit. To be on the safe side.
"Those who hammer their guns into plowshares will plow for those who do not."
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Re: Venison Stock?
[Re: Finster]
#6392331
12/07/18 05:21 AM
12/07/18 05:21 AM
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Posts: 29,750 williamsburg ks
danny clifton
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I think its the fat in the bone marrow getting cooked out rather the bone that adds that good flavor
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Venison Stock?
[Re: Finster]
#6392332
12/07/18 05:28 AM
12/07/18 05:28 AM
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Posts: 29,750 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
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getting there, we canned new potato's and green beans. half and half in the jar. piece of bacon in the bottom of the jar.
anybody trying this wash the potato's good. never ever never eat right from the jar unless its only been a few minutes since they were canned and one didn't seal or something, without boiling for 20 minutes after you open a jar, potato's and meat are both prone to botulism. failure to cook after canning can kill you. we used an old canner with a gauge. canned them at 15 pounds also.
Last edited by danny clifton; 12/07/18 05:32 AM.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Venison Stock?
[Re: Finster]
#6392441
12/07/18 09:30 AM
12/07/18 09:30 AM
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We can taters every year. We peel them, dice them up, fill quart jars, add a teaspoon of salt, water to the threads and pressure can for I think 45 minutes at 15lbs. Venison I do at 15lbs for 90 minutes.
I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
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