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Post by canning on Apr 29, 2007 9:04:17 GMT 12.75
I want to can deer meat this year. I did it last year but I forgot how long I cooked it. I don't have no pressure cooker just canning it . Does anyone know how to do this?? Please help
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Post by Toby Benoit on Apr 29, 2007 9:29:37 GMT 12.75
Well, welcome to the forums!!! I can't answer your question since I've only ever canned veggies. However, as soon as Paws and the gang get here and see this, I know they can help you. In fact, I sort of remember this topic having surfaced before. I'll poke around in the archives and see what I can find. I'm glad to see you joining in. Get yerself registered and visit often!
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Post by Steve Kearns on Apr 29, 2007 10:54:47 GMT 12.75
Thanks,guys, I canned some last year but I can't remember how long I cooked it..I had it on my old computer and we got rid of it. Have to start all over again before it gets deer season...
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Post by Paws on Apr 29, 2007 14:42:57 GMT 12.75
Steve you don't need a pressure cooker for canning. You do need a canning set up. That's basically a very large pot used specifically for what is called "Hot pack" and it is designed to hold a number of the pint/quart glass cans. You can pick them up fairly cheap at Wally World or even get a break on E-bay. Then you need the jars, lids and rings. There are a few special tools used to handle the hot jars you will also want. A good insturction book is a must and will come with your canner. For rules of safety, temperature, and cooking times you can get current information from the Department of Agriculture by logging on to their website, a lot of the universities in the FFA programs have sites for kitchen help with canning, freezing, butchering, etc as well. Nose areound a bit and see what makes sense to you and what you don't understand. The first part is understanding the process and getting comfortable with it . Following that comes specific recipes and there are a number of good ones on here. Frenk Steed has one for canned venison and noodles that is terrific and I know for sure you will be wanting that one.
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Post by Paws on Apr 29, 2007 15:08:18 GMT 12.75
I forgot to answer your question! You want to get your meat cooked up to about 170 degrees. The idea is to make sure the bacteria are killed that can cause spoilage and sickness. Hot packing is the recommended method especially for meats and low acid foods that tend to spoil more easily. For hot packing the cooking time will change depending on the recipe. That basically means that you put the ingredients into the jar, seal it and cook it in the jar, sometimes in a "pressure canner" bringing it to a prescribed state for a given time period depending on the recipe. You might also check into vacuum packing and freezing. Here is one site that looks pretty ddcent with the basics: ohioline.osu.edu/hyg-fact/5000/5338.htmlNotice it is an Ohio site. I particularly like this one because it is easy to understand. Here is another that has some excellent information: www.uga.edu/nchfp/how/cure_smoke.html
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Post by Paws on Apr 30, 2007 2:49:44 GMT 12.75
Hey you will want this too! Pawclaws Own Mouth Smacker Baked Venison Steaks
6 steaks cut from the ham about an inch thick 1 bottle Michelob Ultra 1 large white onion thinly sliced 2 cups beef hot broth or boulion 1 cup AP flour for dredging 1/4 cup canola or olive oil 2 Tablespoons dehydrated minced onion 2 Tablespoons AP flour 1 Tablespoon onion powder 1 Tablespoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon table salt 3 shots of Worcestershire sauce (about a tablespoon)
Cut your steaks from a ham or roast that will give you cuts of about four or five inches in diameter. Lay the slice between two pieces of plastic wrap or wax paper and pound the steak out until it is stretched, tenderized and about a half of an inch thick. Dredge the steak in the flour, shake off all but the clinging dust, and place in a pan preheated to high heat with the olive oil added. Brown the steaks on both sides seasoning each side with salt and pepper as they are turned. Remove the browned meat from the pan and drain off the oil.Add the sliced onions and brown. Return the meat to the pan and cover with the heated broth or boulion. Bring the pan to a boil and reduce the heat to low allowing to simmer covered for at least a half hour. If desired, this part of the cooking may be done in the crock pot and continued throughout the entire day over low heat. At a half hour add the beer and remaining seasonings to the pan and continue cooking over low heat, with the pan covered, until the gravy has thickened . Taste and adjust seasonings and thickening as required. Serve this in sandwiches, over home made bread or noodles and don't forget to pass out the bibs!
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