CANNED DEER MEAT (VENISON)
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- wide mouth canning jars/lids/rings
- 2 tsp
- salt (to each quart)
1after processing deer (skinning, and deboning) wait about 6 hours. wipe meat with damp cloth; do not wash, this removes any loose hair. cut meat in sizes suitable for serving. pack raw meat loosely to within 1/2" of jar top. add 2 tsp. salt to each quart. (NO WATER IS ADDED TO MEAT) partially seal jars, just screw the lid on like you would returning a jar of jelly to the fridge, process 3 hours in hot water bath, or, for 60 minutes in pressure cooker at 15 lbs. pressure. remove from canner, seal lids tightly at this point. i turn mine upside down on several layers of old towels, on the floor, somewhere out of line of traffic.let cool there at least 24 hours.