blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,370
The next three days, cutting up venison.
We are going to can it in the pressure canner. 7 quarts at a time until I run out of quart jars, then pints until I run out of those. The most I can manage in 12-14 hours, is 3 batches time wise per day. 2 does in the garage.
I'm following a raw packing instructions from a university extension. Pack cubed meat into the jar, add salt 2 tsp/qt or 1 tsp/pt, no water added. Vent the steam of the pressure canner for 10 minutes before bringing the pressure up. 11 lbs of pressure for 90 minutes/qt or 75 minutes/pt. Don't relieve the pressure, let it relieve the pressure by cooling which may take as long as an hour.
The steaks will get frozen, wrapped in plastic wrap then freezer wrap, or I could use the vacuum sealer.
Anything else, will get ground up in the kitchen aid grinder. I pack that venison burger in 1 gallon zip lock freezer bags, pressed out flat, for faster freezing and thawing. Each package is about a pound and a half.
The freezers are pretty full, so the more I can can it, the better.
I saw a thread on CWS's venison stew. Sounds delicious.
I used to make a dish called Russian Steak, it was venison cooked in a tomato sauce in the oven and the meat was fork tender and people could not distinguish it from beef. I lost that recipe long ago.
Wish me luck.
We are going to can it in the pressure canner. 7 quarts at a time until I run out of quart jars, then pints until I run out of those. The most I can manage in 12-14 hours, is 3 batches time wise per day. 2 does in the garage.
I'm following a raw packing instructions from a university extension. Pack cubed meat into the jar, add salt 2 tsp/qt or 1 tsp/pt, no water added. Vent the steam of the pressure canner for 10 minutes before bringing the pressure up. 11 lbs of pressure for 90 minutes/qt or 75 minutes/pt. Don't relieve the pressure, let it relieve the pressure by cooling which may take as long as an hour.
The steaks will get frozen, wrapped in plastic wrap then freezer wrap, or I could use the vacuum sealer.
Anything else, will get ground up in the kitchen aid grinder. I pack that venison burger in 1 gallon zip lock freezer bags, pressed out flat, for faster freezing and thawing. Each package is about a pound and a half.
The freezers are pretty full, so the more I can can it, the better.
I saw a thread on CWS's venison stew. Sounds delicious.
I used to make a dish called Russian Steak, it was venison cooked in a tomato sauce in the oven and the meat was fork tender and people could not distinguish it from beef. I lost that recipe long ago.
Wish me luck.