SD51555
5 year old buck +
After much boasting, I have done an end to end photo journal of how I can meat. Understand this recipe is designed to be simple enough to do while enjoying the spirits of the weekend. This recipe is also designed to leave your meat with a neutral yet delicious flavor that you can customize on the consumption end to meet your needs whether it be chili, lasagna, meat & gravy, omelets, tacos, stuffed peppers, stroganoff, alfredo, etc. The mechanics of it is the same for any meat, whether it be venison, chicken, pork, or beef.
Here we go!
Ingredients:
*Meat
*Canning salt
*Onions, minced
*Hot chick
There are no measurements. In true homesteader fashion, you do it by feel.
Step one, cut up your meat. It helps if your meat is about 3/4 frozen. It will cut like snow with a good cleaver.
Once you have your mostly still frozen meat cut up, mix a drink and allow it to thaw a while. This is necessary so the meat will pack better in the jars.
Once your meat has thawed out completely, or at least enough that it's "doughy," you can begin packing your sanitized jars with raw meat. Just meat.
After you've PACKED (mashed that raw meat in as tight as you could, leaving a headspace about equal to the neck of your regular mouth jar) your jars, it's time to add "about" a spoonful of fresh minced onion.
After you've added your onion, the last ingredient is some canning salt. There is no measurement for this. Maybe a half tablespoon, give or take depending on preference. I'm a fan, so I go a tad heavy.
I skipped a few steps in here as far as pictures go, but here's the notes after I added the salt:
*wipe your jar rims clean
*warm your lids in hot/not boiling water
*fix your lids and bands onto your jars. This is a subjective step. You want them snug enough they don't blow out all their juice, but not so tight that your lids buckle because they cannot allow the air to escape during canning. My best description is a good snug. It's all about compression of the rubber ring on the lid.
-------------------------------
Time to load them into the pressure cooker (or pressure canner, same thing). Because I had 9 pints, 6 are on the lower level in about 2 inches of water, then what you see below is the second tier with the other three jars. The middle jar is actually an end of a rib roast. That one got set aside for Becky's first jar of canned meat.
Seal up your canner and get it roaring. For pints, you have to process them for 75 minutes at 15lbs of pressure. It takes my canner about a half hour to get to pressure, and about a half hour to come down after the 75 minutes.
****Meat must be pressure canned. You CANNOT safely water-bath can meat. The pressure allows you to get the temps up high enough to kill all bacteria in your meat. This is the temp needed to make it shelf stable.
Once you've met your processing time, turned off your heat, and your pressure has equalized with the outside pressure, you can open your canner and remove your jars. They are going to be very hot and still boiling. Be very careful as you take them out because if you drop one, you'll never be allowed to sunburn your feet again.
Set your jars on a towel and space them apart as much as you can to enable cooling. It doesn't have to be huge, but let em breathe from one another.
You're done. Take a peak at the remaining chemistry as it happens and sit back and relax and wait to hear your jars start popping indicating you've succeeded!
Here we go!
Ingredients:
*Meat
*Canning salt
*Onions, minced
*Hot chick
There are no measurements. In true homesteader fashion, you do it by feel.
Step one, cut up your meat. It helps if your meat is about 3/4 frozen. It will cut like snow with a good cleaver.
Once you have your mostly still frozen meat cut up, mix a drink and allow it to thaw a while. This is necessary so the meat will pack better in the jars.
Once your meat has thawed out completely, or at least enough that it's "doughy," you can begin packing your sanitized jars with raw meat. Just meat.
After you've PACKED (mashed that raw meat in as tight as you could, leaving a headspace about equal to the neck of your regular mouth jar) your jars, it's time to add "about" a spoonful of fresh minced onion.
After you've added your onion, the last ingredient is some canning salt. There is no measurement for this. Maybe a half tablespoon, give or take depending on preference. I'm a fan, so I go a tad heavy.
I skipped a few steps in here as far as pictures go, but here's the notes after I added the salt:
*wipe your jar rims clean
*warm your lids in hot/not boiling water
*fix your lids and bands onto your jars. This is a subjective step. You want them snug enough they don't blow out all their juice, but not so tight that your lids buckle because they cannot allow the air to escape during canning. My best description is a good snug. It's all about compression of the rubber ring on the lid.
-------------------------------
Time to load them into the pressure cooker (or pressure canner, same thing). Because I had 9 pints, 6 are on the lower level in about 2 inches of water, then what you see below is the second tier with the other three jars. The middle jar is actually an end of a rib roast. That one got set aside for Becky's first jar of canned meat.
Seal up your canner and get it roaring. For pints, you have to process them for 75 minutes at 15lbs of pressure. It takes my canner about a half hour to get to pressure, and about a half hour to come down after the 75 minutes.
****Meat must be pressure canned. You CANNOT safely water-bath can meat. The pressure allows you to get the temps up high enough to kill all bacteria in your meat. This is the temp needed to make it shelf stable.
Once you've met your processing time, turned off your heat, and your pressure has equalized with the outside pressure, you can open your canner and remove your jars. They are going to be very hot and still boiling. Be very careful as you take them out because if you drop one, you'll never be allowed to sunburn your feet again.
Set your jars on a towel and space them apart as much as you can to enable cooling. It doesn't have to be huge, but let em breathe from one another.
You're done. Take a peak at the remaining chemistry as it happens and sit back and relax and wait to hear your jars start popping indicating you've succeeded!
