No Profanity *** No Flaming *** No Advertising *** No Anti Trappers ***NO POLITICS
No Non-Target Catches *** No Links to Anti-trapping Sites *** No Avoiding Profanity Filter


Home~Trap Talk~ADC Forum~Trap Shed~Wilderness Trapping~International Trappers~Fur Handling

Auction Forum~Trapper Tips~Links~Gallery~Basic Sets~Convention Calendar~Chat~ Trap Collecting Forum

Trapper's Humor~Strictly Trapping~Fur Buyers Directory~Mugshots~Fur Sale Directory~Wildcrafting~The Pen and Quill

Trapper's Tales~Words From The Past~Legends~Archives~Kids Forum~Lure Formulators Forum~ Fermenter's Forum


~~~ Dobbins' Products Catalog ~~~


Minnesota Trapline Products
Please support our sponsor for the Trappers Talk Page - Minnesota Trapline Products


Print Thread
Hop To
Page 1 of 4 1 2 3 4
canning venison ? #7427427
12/10/21 01:55 PM
12/10/21 01:55 PM
Joined: Jan 2014
Posts: 20,914
North East Kansas
Marty Offline OP
trapper
Marty  Offline OP
trapper

Joined: Jan 2014
Posts: 20,914
North East Kansas
How picky do I need to be cleaning off silverskin and small pieces of fat/tendon for canning? Does the canning process liquify most of that stuff?


E
'Honey Badger Militia'
Sleep, the anti woke adote.
Re: canning venison ? [Re: Marty] #7427436
12/10/21 02:03 PM
12/10/21 02:03 PM
Joined: Jan 2007
Posts: 321
Eastern Nebraska
Y
yote_trapper20 Offline
trapper
yote_trapper20  Offline
trapper
Y

Joined: Jan 2007
Posts: 321
Eastern Nebraska
How is canned venison? I’ve never done it but was thinking about it this year.

Re: canning venison ? [Re: Marty] #7427439
12/10/21 02:05 PM
12/10/21 02:05 PM
Joined: Dec 2006
Posts: 1,801
Beaman Iowa 55
M
Mike Cope Offline
trapper
Mike Cope  Offline
trapper
M

Joined: Dec 2006
Posts: 1,801
Beaman Iowa 55
Not picky at all, I try to trim some, but don't get obsessed with it.

The silver skin mostly melts away.

We always Raw pack so I am not sure how it turns out hot packed.

Re: canning venison ? [Re: Marty] #7427443
12/10/21 02:14 PM
12/10/21 02:14 PM
Joined: Dec 2006
Posts: 29,750
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
"Grumpy Old Man"
D

Joined: Dec 2006
Posts: 29,750
williamsburg ks
you dont want much fat unless you just like the flavor of venison fat. silver skin is not a problem. when you get a batch made make some home made bread. dump a jar of meat in a pan and simmer it ten minutes on the off chance botulism has developed. put the meat and liquid on top some of that bread slathered up good with melted unsalted butter.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: canning venison ? [Re: Marty] #7427446
12/10/21 02:21 PM
12/10/21 02:21 PM
Joined: Jun 2010
Posts: 16,256
Iowa
~ADC~ Offline
The Count
~ADC~  Offline
The Count

Joined: Jun 2010
Posts: 16,256
Iowa
Not to side track this, but does anyone add anything to the meat besides a little salt when canning? I once had some smoked canned salmon that was canned with some BBQ sauce that was the just terrific.

Re: canning venison ? [Re: Marty] #7427448
12/10/21 02:21 PM
12/10/21 02:21 PM
Joined: Dec 2021
Posts: 828
Indiana
C
CaseXX Offline
trapper
CaseXX  Offline
trapper
C

Joined: Dec 2021
Posts: 828
Indiana
We can a lot and find it just tenderizes it. Can one inch cubes par boiled with a couple beef bouillon cubes. Use that as your cover liquid. 15 lbs. pressure 90 min.if memory serves. When come in from hunting in the cold, just pour off liquid add your choice BBQ sause on top, nuke for a few, then stir in jar it falls apart put open face on buns. Best hot BBQ sandwich you can find. 1 pint 2 sandwiches. Same with rabbits use chicken cubes. Pour off liquid reach in grab bones they come rite out, meat stays in jar, BBQ sauce nuke and stir. No dirty dishes, eating hot food in minutes. Then go clean game from hunting.


Rules:
Col. Jeff Cooper #1for a gunfight
Gibbs. #9 always carry a knife
Re: canning venison ? [Re: Marty] #7427452
12/10/21 02:23 PM
12/10/21 02:23 PM
Joined: Nov 2012
Posts: 1,054
midland, michigan
M
midlander Offline
trapper
midlander  Offline
trapper
M

Joined: Nov 2012
Posts: 1,054
midland, michigan
Im fairly fussy about it because Im overly cautious about not having any dissolved fat/silverskin get in between the lid and the jar, which will ruin the seal. When I crack a jar open, Ill typically have a glob of fat about the size of a pencil eraser floating on top. You probably dont need to be that fussy, but thats just my method...

Re: canning venison ? [Re: ~ADC~] #7427454
12/10/21 02:24 PM
12/10/21 02:24 PM
Joined: Jul 2011
Posts: 1,300
Custer SD
A
arcticotter Offline
trapper
arcticotter  Offline
trapper
A

Joined: Jul 2011
Posts: 1,300
Custer SD
Originally Posted by ~ADC~
Not to side track this, but does anyone add anything to the meat besides a little salt when canning? I once had some smoked canned salmon that was canned with some BBQ sauce that was the just terrific.


I use Au Jus for the liquid and put an onion slice on top it’s great

Re: canning venison ? [Re: Marty] #7427471
12/10/21 02:38 PM
12/10/21 02:38 PM
Joined: Mar 2014
Posts: 647
Lakes Region Indiana
L
loosanarrow Offline
trapper
loosanarrow  Offline
trapper
L

Joined: Mar 2014
Posts: 647
Lakes Region Indiana
We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.

If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.

I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.

Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.

Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.

Lots of instructions out there on canning, be sure to understand what you are doing before you start.

Last edited by loosanarrow; 12/10/21 03:28 PM. Reason: Correct 70 minutes to 75…

Website www.mgnbd.com
Re: canning venison ? [Re: Marty] #7427476
12/10/21 02:41 PM
12/10/21 02:41 PM
Joined: Dec 2006
Posts: 3,835
Pa
W
Wright Brothers Offline
trapper
Wright Brothers  Offline
trapper
W

Joined: Dec 2006
Posts: 3,835
Pa
If I have garlic that needs used, I add it.





Re: canning venison ? [Re: yote_trapper20] #7427485
12/10/21 02:54 PM
12/10/21 02:54 PM
Joined: Dec 2009
Posts: 20,233
The Hill Country of Texas
Leftlane Offline
"HOSS"
Leftlane  Offline
"HOSS"

Joined: Dec 2009
Posts: 20,233
The Hill Country of Texas
Originally Posted by yote_trapper20
How is canned venison? I’ve never done it but was thinking about it this year.



It will become one of your fav meals I promise


“What’s good for me may not be good for the weak minded.”
Captain Gus McCrae- Texas Rangers


Re: canning venison ? [Re: ~ADC~] #7427513
12/10/21 03:26 PM
12/10/21 03:26 PM
Joined: Nov 2012
Posts: 1,054
midland, michigan
M
midlander Offline
trapper
midlander  Offline
trapper
M

Joined: Nov 2012
Posts: 1,054
midland, michigan
Originally Posted by ~ADC~
Not to side track this, but does anyone add anything to the meat besides a little salt when canning? I once had some smoked canned salmon that was canned with some BBQ sauce that was the just terrific.

My standard protocol is one slice of onion flat in the bottom of the jar, one clove of garlic and two beef bullion cubes in a widemouth quart jar and then cold pack to the top leaving an inch of headspace. Comes out with a 'stewed' flavor. Occasionally, Ill do a few jars with a tablespoon of chili powder and canning salt...ready and preseasoned for favorite chili recipe. Ive heard of folks that do the same thing with taco seasoning and really like the results for their venison tacos...I havent tried that yet

Re: canning venison ? [Re: Marty] #7427518
12/10/21 03:31 PM
12/10/21 03:31 PM
Joined: Mar 2014
Posts: 647
Lakes Region Indiana
L
loosanarrow Offline
trapper
loosanarrow  Offline
trapper
L

Joined: Mar 2014
Posts: 647
Lakes Region Indiana
I corrected 70 minutes to 75.

Which is why I always get out the procedure reference and follow it when I can, even though I do it several times a year. I forget exact details and dont want to skip any steps. Others may not be as forgetful as me.


Website www.mgnbd.com
Re: canning venison ? [Re: Marty] #7427539
12/10/21 03:58 PM
12/10/21 03:58 PM
Joined: Dec 2021
Posts: 828
Indiana
C
CaseXX Offline
trapper
CaseXX  Offline
trapper
C

Joined: Dec 2021
Posts: 828
Indiana
Ball canning guide, rabbit eared and in the kitchen with wife's other cook books. Mom and grand mom canned before metal lids used canning wax. Never had botulism that i know of. You'll be OK with care, and you will love the result.

One more, wife uses cheap, the cheaper the better burgundy, onion, garlic, sour cream, mushrooms. Makes a sauce in cast iron. Then fold in a can of venison, carful so it doesn't fall apart. Serve over noodles. Venison stroganoff. Great dinner. Don’t know the exact proportions but you can find your own recipe. If you like beef and noodles you’ll love it.


Rules:
Col. Jeff Cooper #1for a gunfight
Gibbs. #9 always carry a knife
Re: canning venison ? [Re: Marty] #7427571
12/10/21 04:49 PM
12/10/21 04:49 PM
Joined: Jun 2016
Posts: 464
Minnesota
M
Muskeg Offline
trapper
Muskeg  Offline
trapper
M

Joined: Jun 2016
Posts: 464
Minnesota
Wish we would have started canning venison many years earlier. Great stuff. We put salt, garlic powder, beef stock and worchester in with the meat. We trim fat but silver skin seems to melt away. We can bear to.

Re: canning venison ? [Re: Marty] #7427574
12/10/21 04:50 PM
12/10/21 04:50 PM
Joined: Jan 2007
Posts: 2,663
S.E. Ohio
M
M.Magis Offline
trapper
M.Magis  Offline
trapper
M

Joined: Jan 2007
Posts: 2,663
S.E. Ohio
I don’t worry about silver skin, its pretty tasteless. But all of the fat has to go. One year I experimented with adding a piece of beef fat to each jar. Didn’t add as much taste as I hoped, but it did reduce the “dryness” that comes with well cooked venison.

Re: canning venison ? [Re: loosanarrow] #7427584
12/10/21 05:06 PM
12/10/21 05:06 PM
Joined: May 2011
Posts: 16,511
Oakland, MS
yotetrapper30 Offline
trapper
yotetrapper30  Offline
trapper

Joined: May 2011
Posts: 16,511
Oakland, MS
Originally Posted by loosanarrow
We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.

If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.

I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.

Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.

Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.

Lots of instructions out there on canning, be sure to understand what you are doing before you start.



LOL


~~Proud Ultra MAGA~~
Re: canning venison ? [Re: yotetrapper30] #7427719
12/10/21 07:16 PM
12/10/21 07:16 PM
Joined: Apr 2007
Posts: 5,849
ohio
Ohio Wolverine Offline
trapper
Ohio Wolverine  Offline
trapper

Joined: Apr 2007
Posts: 5,849
ohio
Originally Posted by yotetrapper30
Originally Posted by loosanarrow
We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.

If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.

I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.

Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.

Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.

Lots of instructions out there on canning, be sure to understand what you are doing before you start.



LOL


Wouldn't last long on Rebel canners would he . LOL


We have met the enemy and the enemy is us!
Re: canning venison ? [Re: Marty] #7427730
12/10/21 07:26 PM
12/10/21 07:26 PM
Joined: Apr 2007
Posts: 5,849
ohio
Ohio Wolverine Offline
trapper
Ohio Wolverine  Offline
trapper

Joined: Apr 2007
Posts: 5,849
ohio
I thought I could save the lower leg meat and can it , it would tenderize it .
Won't make that mistake again .
Canned venison is excellent eating , great in many dishes , and stroganoff is the best .
75 minutes for pints 90 minutes for quarts @ the pressure for your area.


We have met the enemy and the enemy is us!
Re: canning venison ? [Re: Marty] #7427732
12/10/21 07:30 PM
12/10/21 07:30 PM
Joined: Mar 2018
Posts: 3,121
Pa.
B
Bigbrownie Offline
trapper
Bigbrownie  Offline
trapper
B

Joined: Mar 2018
Posts: 3,121
Pa.
All I add to a jar is salt.

Never have trimmed up the silver skin.

I take the sawzall to the rib cage, roll up sections of rib in a wide mouth jar. When you open a jar, bones pull right out. Dip in flour and fry.

Canned venison is great in vegetable soup.

Canned venison has a really long shelf life. Back in 1987, I ate a jar we found in my grandparents house. It was dated 1958, the year I was born. If the lid isn’t compromised, it’s good. I have some jars in the basement now that are from 2012. Good as the day when we canned them.

I use pressure canners today. And I know all the manuals call for pressure canners when doing meat. But I’ll add my grandparents canned hundreds of jars of meat in a conventional canner. Never heard of any problems.

Page 1 of 4 1 2 3 4
Previous Thread
Index
Next Thread