canned elk meat recipes

Beef may also be substituted for elk. The processing times may seem long but the investment of.

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Trim your venison into approximately one inch square chunks.

. Use a butter knife to release any trapped air bubbles and then push the meat down to fill the space. Chop up onion and separate garlic cloves from bulb of garlic. Pack the deer meat into your quart jar with the onion strips.

Meat red wine kosher salt olive oil bittersweet chocolate and 11 more The Hirshon Tennessee Doodle Soup The Food Dictator shank fresh thyme chickens biscuits. How To Can Venison Recipe Canned Venison Venison Deer Meat Recipes Wipe the rims adjust the lidsrings and process in a steam pressure canner as follows. Cold pack the raw meat into.

If you have extra just put it in the fridge to eat that week. 2 large yellow bell peppers thinly sliced. Place venison into canning jar along with onion and bell pepper.

Trim up meat so that the majority of fat and tendons are removed. If you use a 100 blend of ground elk just keep in mind that the meat will be lean and low in fat. Sprinkle with salt pepper and garlic.

Make sure there are no. Boil your pint jars the sterilize. Canned elk meat canning recipes recipe for canned elk meat canning elk venison recipes how to can it elk meat wild game spaghetti recipe.

Check individual preserve recipes for more specific. By Bryont Rugs and Livings. Fill each jar 12 full of meat then put in 12 tsp canning salt and.

Cut the venison into 1 cubes or thin slices trying to make sure to remove as much fat and silverskin as possible. Chili Meatballs Stew Burgers Tacos Enchiladas Meatloaf Stroganoff Casseroles Lasagna. Be sure to trim away any gristle bruised areas or excess fat.

Meat MUST be processed in a pressure canner. Start with a 12 quart cookercanner that has the canning rack in the bottom. 2 large sweet onions thinly sliced.

1 ½ to 2 pounds of elk backstrap sirloin or roast thinly sliced. Hand seal the lids and set the jars in the canner. Jars should be filled to within.

Place the venison into a large bowl. Wipe the rims adjust the lidsrings and process in a steam pressure canner as follows. Add the rest of the ingredients to your meat.

Ensure the meat is packed in tightly in the jar. Ladle the boiling water over the meat in the jars leaving 1 headspace. Cube the meat into pieces that are about the size of a golf ball.

Now grab the rings and screw those on. Begin by washing your jars rings and lids in hot soapy water then rinse well to make sure all soap residue is removed. Pack the jars tightly with meat leaving ½- to 1-inch of headspace above the meat.

Repeat with the other jars. Bring to a rolling boil cover the canner and boil for 10 minutes if using 4- 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. Best served with Mexican style cornbread.

Seal the canner according to its directions. A simple but tasty chili recipe using ground elk meat as the base. 10 Best Canned Venison Meat Recipes.

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