Canning Venison (Deer Meat)....thoughts
 

I killed a nice buck tonight with my bow. It was my first buck with a bow.....very exciting!

My neighbor's grandfather said they used to can deer meat back when he was young. I was talking to another guy this weekend and he said his dad also cans deer....said he tried it and it was pretty tasty.

I've read another post on pressure canning hamburger.....I'm new to canning and will do it by the "Ball Blue Book".

The question I have is....it is very easy to overcook deer.....turns to leather very fast.....anyone have experience with canning deer meat?

Re: Canning Venison (Deer Meat)....thoughts
 

Buddy of mine cans his. Just cuts it in chunks, raw packs it in jars with some water/salt, and processes it for 90 min/10lbs on quarts. They use it for stews, BBQ, etc.

Re: Canning Venison (Deer Meat)....thoughts
 

vacuum seal it ... i have a weston vacuum sealer

you can also make jerky .... see the stick at the top for my link to ebay for oe ... make sure you get the timer and heat dial

Re: Canning Venison (Deer Meat)....thoughts
 

Congrats on the bow kill!:beer: Never bowhunted, so I would imagine it must feel like youth recaptured, when you took your first deer with a rifle/shotgun.

Sorry, no idea about canning, but would it make sense to put in some beef fat along with the venison when canning? Maybe it might prevent getting the meat too dry?
What parts of the deer are you going to can, versus putting in the freezer?

Re: Canning Venison (Deer Meat)....thoughts
 

I thought for meats you had to cook it via canning, not simply vacuum pack it.

Re: Canning Venison (Deer Meat)....thoughts
 

Chili should can well enough. I know mince meat will. My dad used to can venison mince meat for Christmas pies when I was a kid. Other than that, I would have to stick with Jerky or freezing the meat. I would not be surprised that a few people could can it well enough, but it does not even sound like something I would want to try.

Congrats on the kill...enjoy the meat.

Re: Canning Venison (Deer Meat)....thoughts
 

you could vacuum seal it and put it in the freezer

or

dehydrate and vacuum seal it in mason jars and store it in a cool dry place

Re: Canning Venison (Deer Meat)....thoughts
 

I have all the "hamburger" meat made into summer sausage at a local meat processor....they smoke it ....this year I'm have it made with pepper jack cheese....it is fantastic.....total cost is about $3/lb once made into the finished sausage.

I just plan on taking what would be round steaks (from the quarters) and cubeing it up an canning. We will keep the prime cuts (loins, backstraps, some steaks) for freezer meat.

Yes, I'm 42 years old...and it was like being 12 again....when i saw those horns my heart started to pound...I could hear my heart pulsing in my eardrums.....he was 100 yrds out and I called him into the woods with a doe call (a little noise can you turn over to make a doe bleat)....it took me about 10 minutes to get him to cover the 100 yrds and get into a shooting spot.....when I stood up my legs were shaking and I had to lean against my tree (in a tree stand)....I was at full draw waiting on him to clear a tree...had to hold for about 2 -3 minutes.....then he exposed the sweet spot....a perfect 15 yard shot....got both lungs.....he still ran 200 yards until he ran out of steam......I use a game tracker string that ties to the arrow tip...took me right to him.....would have been very difficult to find him due to the thick cover he ran into.....I have used the game tracker in the past on does.....it is the only way to go in my opinion.

I do not think there can be any greater rush than killing a big animal with bow and skill of getting them into your shooting area. It takes a lot of tree time...but it is worth it....and the meat is a wonderful reward. Very exciting when they are that close to you. I think every boy and girl should hunt at least once.....all the kids in my neighborhood are into skateboards and video games...but do play ball sports constantly in the summer....they do nothing useful...don't even mow the lawns.....I had a neighbor ask me to put the deer inside my garage to not scare the kids......my garage is too warm...I left it in the drive way on the engine cherry picker but parked a car in front of it.....none of the kids (or their fathers) were interested in seeing it....oh, well...

For those that do not hunt - just think that these deer need to be managed....Michigan leads the nation with 50,000 car/deer accidents per year with most happening in October/November....there are several dozen per day in our area as per the police I've talked to.....

Re: Canning Venison (Deer Meat)....thoughts
 

That was a GREAT story Rup...

Did ya take some PICS????

Congrats.. Sorry though - i don't know jack about canning meat.

I've still got some venison in the freezer.. mostly sausage- Think I'll BBQ up some and some backstrap too.:s9:

This year- I'm planning on going all SummerSausage, jerky, and dried sausage MMMMM mmmmm:565:


nuttin skeery bout this:http://goldismoney.info/forums/pictu...2&pictureid=27

Re: Canning Venison (Deer Meat)....thoughts
 

Congratz Ruprick! Took a big bodied six point last Wed evening and a doe Sat morning myself.

Hard to beat that old stick and string! I've always said that when I stop getting that rush when I see a deer, I'll quit hunting.

We started canning meat last year ourselves. We cook the meat to about 3/4 done, pack in the jars and cover with stock, then pressure can.

With these two, though, everything but the backstraps went into the grinder. Ground meat, summer sausage, and breakfast sausage.

Re: Canning Venison (Deer Meat)....thoughts
 

We had a lot of canned venison this past winter. It was AWESOME. Just as tender as pot roast. Put it in gravy and pour it over some pasta. By all means, can your stew meat. It will leave more room in your freezer for other things, and if the electricity goes out for a week you will still have some meat.

Re: Canning Venison (Deer Meat)....thoughts
 

Canned venison stew meat is very handy to have on hand. We thicken the gravy and serve over potatoes. Very fast and easy. The canning itself is not hard to do, just time consuming. We cook the meat chunks partially, then pressure can the meat and juice for 90 minutes. The meat comes out tender and juicy. My 13 year old son likes to make jerky also, but that doesn't last the first week, it just disappears!