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I know that freezing deer meat is the easiest way to keep it but if people have a lot of it they should consider canning it - there is a raw pack method that is very easy and once done the meat will not only taste real good but will last forever - you do need a pressure canner for doing this
canning is usually safe but many people have in the past succumbed to botulism from canned foods. freezing is much safer.Quote:
Originally Posted by JoePa
That's why you have to use a pressure cooker - if you do it right you have no worries - raw pack is so easy - you put pieces of deer meat into a clean gar - put the lids on and pressure cook it - when you want to eat it - just heat it up - very tender and good tasting - believe me - just google - raw packing deer meat and see how it is doneQuote:
Originally Posted by lazyman
Any canned venison that I have had has always tasted like it just came out of the slow cooker......pot roast.
I canned my deer sausage one year..made about 25 jars using a pressure canner.
The Mennonites made the sausage in one longe price.
i cut to length for the jar.
turned out awsome!!!!
You can add a small piece of garlic, onion or other spice to flavor the meat when you put the meat into the jars - sometimes I put in a couple drops of vinegar - adds additional flavor to the meat - canning is the way to go if you have a lot of meat - having the canned meat you don't have to worry about power outages as you do when freezing something
I wonder Joe how many on here have ever even seen a root cellar full canned goods from the fall harvest...when I bought this old Farm house it was one of the big selling features to me..complete with dirt floor :)
We added 800 sq ft to our 1000 sq ft house about ten years ago. One 6x6 insulated room in the basement was left with a dirt floor just for this purpose. A passive cooling system kept it at 40 all winter and 50 all summer.....
After being forced by code to insulate the rest of the basement walls I expected a problem with the inspector over the dirt floor but it was OK....
We have one that was built into our semi and has a concrete floor. the common walls it shares with the rest of the basement are insulated. It is directly under the front porch. I glued Styrofoam SM to the ceiling and on the walls down to ground level to act as a thermal break in the summer. Works great, I store wine sauerkraut, pickled hot peppers home made beer etc. in there.
Roe+
My wife and I had 5 kids - she was a real home maker - one year she canned nearly 90 jars of fruits, vegetables and meat - I remember the one year we picked 90 pounds of cherries at an orchard - we ate about 30 pounds but she canned the other 60 - she also made home made yogurt and boy mixing the yogurt and cherries was a real treat to eat in the winter time - I still have hundreds of jars and other canning equipment up in the attic -
Its something how people live differently - when the kids were young and the wife still around we were always so busy doing things like gardening, canning, fishing, hunting etc. - never had to go anywhere to be entertained - always had something to do - it was good and healthy life style - those were the days -