10lbs fresh off the smoker. Venison, Salt, brown sugar and cherry smoke. Brined it for 4 days in the fridge then smoked when I had a morning off work.


Anyone else share a recipe? No grinding, I'm short on freezer space and the deer this year will mostly all be jerkey

Dont forget you can can deer meat. Its some work but turns out very good and is a nice easy just warm something up meal when you dont want to cook

Just one more thing I learned on this sight.

I bet it is good!!!! Looks Great!!!

I've been canning deer meat for many years. It makes a quick meal and tastes quite good. I have smoked a lot of fish but never tried venison. I think I'll give a shot this Fall !

Looks good. I do soy sauce, teriyaki and black pepper. I’ve tried multiple times with brown sugar added and the jerky always had a stickiness to it.

Wife coconut amino, garlic powder or chopped depending on whats on hand, Worcestersaire sauce, brown sugar, liquid smoke,onion powder. Some of our cayenne peppers if she is making a spicy batch.

I've not had the stickiness issue. Perhaps because I brined it in the saltwater solution?

How long will canned venison last? Does the canning break down the tendons or do you want to trim it pretty well?

lasts for years. gets tender. makes its own broth. a big slab of homemade bread slathered with butter and some canned venison ontop is a gourmet meal

X 10.

Canned venison will last until the lids rust through. I've ate it over 10 years old. It is my absolute favorite way to eat venison. My husband doesn't even like deer meat, but he'll chow down on canned venison.

I'm the wrong one to answer regarding tendons because I clean all my meat meticulously but I would guess the canning process would break down the tendons.

To can it.... cut it into bite-sized chunks and pack it raw into quart jars.... add 1-2 beef bullion cubes (or 1-2 teaspoons of beef base), then fill with water or not (the last batch I did not add water... it makes it's own juices... but the next batch I will add water just to have more juice for making gravy when used). Then process in a pressure canner @ 10lbs for 90 minutes.

When ready to use, thicken up the juice with a little flour and water into a gravy and serve over mashed taters, noodles, rice, bread, etc.

Or of course you can use it many other ways... for soups, stews, stroganoff... or shred it and make BBQ sandwiches or tacos, etc.

You won't regret it!!

I cant help with the tendon question. I seperat each muscle and remove all the sliver skin. Anything with a lot of tendons like shanks gets ground. All scraps and trim go to the dogs so ther isn't any meat wast except any I trim around bullet holes to be sure there are no lead fragments. That gets thrown out.

I always can the shanks. Turns all those tendons to jelly. Best lunchmeat there is.

Here is an article I wrote for the Idaho Trapper about jerky.

So, John asked me to write an article for him. He is always short of material for the magazine. You guys need to step up to keep a Washington interloper out of your magazine. I wrote for the Fur Shed which went to Washington trappers until its recent demise. I have struggled to come up with something a guy from coastal Washington could write that might interest a man from Idaho. Here it is, kind of a story about food, growing up and rural life. Hope you like it.
My Dad was a logger. We weren’t rich but always got by. One way was wild meat. Not sure we ever got beef. It was always deer and elk meat on the table. My Dad would always kill a deer, sometimes two and if he got an elk and we were assured of a full freezer, Dad would smoke some of it, usually elk. Not one of those little pritzy smokers either. Full sized, eight feet tall and 4x4. Now, Dad wasn’t a great cook. His idea of smoked elk was salty as all get out and smoked very hard. You didn’t have to worry about this stuff spoiling. We had hounds and when we went out cat hunting you would stuff some of the smoked elk in your pocket. It really was survival food, tough and salty. You had to be hungry.
My Mom though would take some of it and shave it really thin and make gravy for biscuits. Oh man! That is the best gravy, all smokey and it turned out the right amount of salt for gravy. Used to have it on toast too. It was my favorite breakfast.
Years go by, Mom and Dad are gone but I found myself hankering for some of that smokey gravy on biscuits. Well, I got my elk so undertook to smoke up the makings for some of that wonderful gravy. I cut up some elk into strips and made some brine, cup of salt, cup of brown sugar and a gallon of water. I thought that was what he did but not sure. Anyway, soaked it over night and into the smokehouse. Vine maple for smoking wood, all we ever used, I know that. Smoked it for a little over 24 hours. Yea, it was salty but honestly not as salty as Dads or as hard either. Have to keep this stuff in the freezer.
That very day it came out of the smoker I had to have some. I did improve on my mothers shaving the pieces of smoked meat. If only she had a food processor. I pulverized it in that food processor. Half a brick of butter in the frying pan with a good portion of the pulverized jerky. Stir in a little flour to make a roux, then add milk and stir until thickened. I couldn’t wait to make biscuits so had it on toast. Wow, it was so good, so smokey, salty. I now keep a supply on hand and share it with those who come for breakfast, sometimes dinner. Everybody loves it. It is better on hot biscuits though.
See you down the trail,
Bruce Vandervort

Appreciate all the input. Reason I'm trying to do a bunch of jerky is so that I can eat it for lunch at work, I'm sick of zebra cakes and nutty bars for lunch and sandwiches etc always get gross in the truck, easy to graba bag of jerkey though

Over noodles is one of my favorites.Canned venny sure looks ugly though.But delicious!!

I don’t know a single person that cans venison. Must be a Southern thing.

So venison and beef broth, that’s it eh?

We smoked moose meat when I was a kid, as well as salmon. Salt, brown sugar, garlic powder and pepper.
Canned both of them too. I’m with everyone saying poured over some egg noodles made a great meal. Or gussied up with some sour cream for poor man’s stroganoff. Also made a quick stew, just dump a can of meat in a pot with some canned spuds and mixed veggies. Add a little seasoning and there ya go.

My deer jerky recipe is ppretty simple. For 1lb of meat a 24hr soak in a marinade of 5oz worchestshie, 5 oz soy, 5 oz cider vinegar, 2 lz liquid smoke. I fyou want even more seasoning, add your favorite rub before putting it on the smoker or dehydrator.