Many people have reached out about the canned deer meat recipe we use. This recipe is versatile in that it can be used in various forms. Barbecue can be applied and eaten the same as pulled pork. The canned deer meat can be used in stew. Canned venison can also be substituted in place of beef for Roast Beef Manhattans. After the canning process is complete, the meat is heat and eat, so it can so drained and eaten as it is out of the jar.  The canning process seals the jars so they are preserved for years. Below I am providing the general recipe with links to supplies. Feel free to add your own additional spices at the time of canning,  but we prefer to add  more spices and flavoring at the time of preparing a meal. Once supplies are purchased, they can be reused.

Canned Deer Meat

*This process needs to be done on an old stove top and not a glass stone top*

*a pressure cooker is needed for this, preferably with a pressure gauge to take away the guess work* CLICK HERE for an option to one with a pressure gauge.

~Cube deer meat and get as much of the fat and stripping off as possible.

~Soak in cold salt water or milk over night. 

~Drain.

~Put in sterilized quart jars (or pints). CLICK HERE for a link to the jars we use or use ones you already have.

~Put a teaspoon of canning salt per quart. CLICK HERE for this type of salt. Be sure it is NON-IODIZED. 

~Put a teaspoon of lard on top. CLICK HERE for a good option or buy at a local grocery store. 

~(If you prefer pint jars, just half the salt and lard. These amounts are approximate because I have never done pint-sized portions)

~Don’t add water to the inside of the jars. Cooking the meat will release its own liquid.

~Put the rings and top on and tighten.

~Put the jars in the pressure cooker with two quarts of water at the bottom of the pressure cooker.

~Put the top on and wait for the steam to come out of the top hole without the jingler on.

~When it does steam, add the jingler and keep it at 10 point pressure for 90 minutes. If it goes over 10 point pressure, lower heat.

~After 90 minutes, take off the heat. Let the cooker go to 0 pressure.

~Then twist the tip off the pressure cooker and set the jars on a towel.

~While setting out, you will hear the tops pop on the jars, and then you know they are sealed.

~You will know that the jars did not seal if the bubble on the top of the jar lid still has some give and does not pop inward.

~If jars don’t seal, they can be stored in the fridge and meat needs to be eaten in a week or two.

This easy canned deer meat recipe that can be tweaked based on personal preference. Every member of our family enjoys this, and we hope you do too.

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