Butchering Deer Today How do you do yours

Good hint Myot especially if you just have a small amount of meat to do. Hardly worth driving it to a butcher. Where do most of you guys get the pork to add to the grind? Butchers sell pork for that purpose?

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Originally Posted by fratri

How do you bottle the meat? What's the process?
GrizzlyAdams looks like you did a great job.

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Pack chunks of meat into mason jars. install new lids. Boil bottles in a canner. Takes 2 hours or so. The bottle-when cool-will provide a vacuum seal and bottles can be stored in a cool dark place. Meat is already cooked. We especially love the venison meat pies made with bottled meat. Bottles are good for a year.

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Originally Posted by DanO

Good hint Myot especially if you just have a small amount of meat to do. Hardly worth driving it to a butcher. Where do most of you guys get the pork to add to the grind? Butchers sell pork for that purpose?

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Fortinos have a big pork sales in January, last year, whole pork legs were $0.99/lb.

Roe+

myot, any suggestions for a good hand grinder? I know some guys recommend finding a used antique one from a pawn shop or second-hand store...

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Originally Posted by awndray

The process is known as canning. It's essentially the same process you'd use for pickling or preserving. For meat, you'll want to use a pressure canner.

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Originally Posted by udderbrudder

Pack chunks of meat into mason jars. install new lids. Boil bottles in a canner. Takes 2 hours or so. The bottle-when cool-will provide a vacuum seal and bottles can be stored in a cool dark place. Meat is already cooked. We especially love the venison meat pies made with bottled meat. Bottles are good for a year.

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Please, please, please don't can meat using the water bath method. Pressure canning is a must when preserving low-acidity food items like meat.

http://healthycanadians.gc.ca/eating...ent-eng.php#a2

For those who are interested, check out this simple step-by-step: http://www.theprairiehomestead.com/2...ning-meat.html

For those who want to go crazy with canning, look up Linda's Pantry on YouTube: https://www.youtube.com/playlist?lis...9F180AE2D8215C

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Originally Posted by Roe+

Fortinos have a big pork sales in January, last year, whole pork legs were $0.99/lb.
Roe+

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Same with 'Food Basics'...every Jan they put Pork Shoulders on for $0.99/lb....

In Newfoundland, canning of meat is done regularly, both moose and caribou.

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Originally Posted by GrimCity Brewer

myot, any suggestions for a good hand grinder? I know some guys recommend finding a used antique one from a pawn shop or second-hand store...

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I bought mine years ago at Lee Valley I think it was $49 on sale. but a good electric grinder is $350+

Dan

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Originally Posted by Roe+

Fortinos have a big pork sales in January, last year, whole pork legs were $0.99/lb.

Roe+

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Originally Posted by MikePal

Same with 'Food Basics'...every Jan they put Pork Shoulders on for $0.99/lb....

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Best I've found up this way is $1.29/lb. But, there is a slaughter house not to far away and they will sell pure pork fat for cheep cheep.

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Originally Posted by awndray

Please, please, please don't can meat using the water bath method. Pressure canning is a must when preserving low-acidity food items like meat.

http://healthycanadians.gc.ca/eating...ent-eng.php#a2

For those who are interested, check out this simple step-by-step: http://www.theprairiehomestead.com/2...ning-meat.html

For those who want to go crazy with canning, look up Linda's Pantry on YouTube: https://www.youtube.com/playlist?lis...9F180AE2D8215C

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Yepper, using a pressure canner is the only recommended method to safely can meat. Having said that though, at the farm down the road they can a lot of beef every year and only ever using the water bath method for 3 1/2 to 4 hours at a time, and nobody has ever gotten sick. According to Bev, if a jar does go bad there is no doubt about it because of the smell.

I do a lot of canning. I have a pressure canner too, so I tried doing up a bunch of venison one time. It sure does look a bit funny in the jars. I'm not sure what went wrong but one jar didn't seal well right off the bat and another jar lost it's seal a month later so I chickened out and threw them all out. Not worth taking the chance, specially with botulism, as it has no smell. But I may try again some year. I would like to try fish some time, I keep hearing how good it is.

Cheers