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Doesn't need water, will create its own juice as it cooks in the jar. I put 1/2 teaspoon salt and about 1/4 teaspoon black pepper in pint jar. Have done moose, venison, beef and caribou, all turned out good and keeps indefinitely if stored in cool dark basement, coldroom etc.
Be careful boys! Make sure you have a ring on the girl's finger before you eat that mason jar moose meat around a woman. I had a feed of it once and it almost cost me my marriage. The stink that came out of me a few hours later literally made my wife vomit. At first I thought it was funny, then after a dozen farts I was asking God to make it stop. We're talking the kind of death stink that gets trapped in the foam core of a truck seat, then comes out to play even two weeks after you drilled the fart into it. I've be seriously warned that I'll be coming home to an empty house if I ever eat another jar of it! You young, unmarried lads can thank me later.
Oh com'on? My wife can give as good as she gets!Quote:
Originally Posted by Fenelon
Remember guys, canned meat needs to be done in a pressure canner, the temperature of a water bath canner (100C) is not high enough to kill the bacteria that can kill you, this is a low acid food, pressure canning is a requirement to kill botulism spores.
If the outfitter is going to help you can your moose, you'll have no problems. The newfs are expert at that stuff!Quote:
Originally Posted by Roe+
From my experience, I can say that there won't be much waste of the poorer cuts of meat. They'll all come out "melt in your mouth tender".
The mason jar moose meat that I ate had been pickled with vinegar, then water-bath canned. It was prepared by a lad from Labrador. No chance of botulism spores as long as you use the correct amount of vinegar. It also had garlic cloves and a bit of onion in it. It was fantastic tasting and tender, but OMG it gave me a hot bum! Gas cramps so bad it damn near took my breath away. I stunk like an old hound that had a feed of green rotten tripe! I'd love to eat a jar of it again, then sit out with my buddies in the ice shack on a -25 day. I'd make sure I sat by the door.
You need the proper PH and you need it to get all the way into the meat, not just sit in it.Quote:
Originally Posted by Fenelon
I was offered canned rabbit, they did it the same way forever, same place in the world as your pickled moose, but it was not pickled and water bath canned, I declined and told them of the risks.
I would not mind pickling but I would also pressure can, unless you do a batch and have it tested then you do not know what you actually have there.
I take my wares to the farmers market, have taken the safe food handling course and went over all the requirements for safe home canning, you do not want to get sick in this way, or worse, get your family, friends and kids sick, be careful.
You enjoyed that?Quote:
Originally Posted by Fenelon
Sounds like a low grade form of food poisoning precisely because the food safety inadequacy of the vinegar/low canning pressure method you describe.
That was my thought.Quote:
Originally Posted by johny
I've had "bottled moose" for years, and NEVER had that reaction.
Just like the guys who use salt in place of saltpeter for a cure recipe, they are not the same thing, you may be ok, but you may also end up dead.Quote:
Originally Posted by johny