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Thread: canning venison

  1. #11
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    Quote Originally Posted by js4fn View Post
    Just question for you guys doing canning can you freeze your cubed meat and can later ?
    Yes, definitely! When I de-bone my deer, I bag it in about 8-10 lb increments and put them in the freezer to process at a later date. I do the same with beef or chicken that comes on sale.
    Although care has been taken in preparing the information contained in the above post, the author does not and cannot guarantee its accuracy. All rights reserved.

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  3. #12
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    Quote Originally Posted by Doug View Post
    Don't blame the process, it has been done for year and years especially prior to freezer. Blame the person doing the process, not the process.
    Sorry if I misled you, that's what I meant, the person, not the process.

  4. #13
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    thanks so far for all the replies ..............sounds like you can venison in the basic way and then add to it later while cooking a meal. Works for me.

    thanks again

  5. #14
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    Get all the silver skin and fat off first. Then process per normal for meat either raw pack or cooked for your altitude setting.
    Mark Snow, Libertarian Kemptville, for 2020, Ontario Libertarian Party

  6. #15
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    I’ve experimented with tomato juice, Clamato juice, balsamic vinegar, bar b q sauce (separate times). Don’t add too much though.
    A true sportsman counts his achievements in proportion to the effort involved and the fairness of the sport. - S. Pope

  7. #16
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    I'm pretty sure the canned venison was fine. It's just a deadly combo for me and my colon. My wife has always said that even lettuce and mineral water will give me vile gas! A 500ml Mason of canned venison and three or four goose peperettes is usually my breakfast if my younger brother is coming up from the city to sit in the ice hut with me. He keeps telling me I need to go and see a doctor....

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