Canning deer
Contributors to this thread:West Virginia
From: Bkbowhunter
25-Nov-17
Just wondering how many of you can your deer meat. I tried it for the first time last year now that where most of our goes. Family loves it
From: JayD
25-Nov-17
Going to can some tomorrow- we love it too - still love some steak as well
From: Rutbuster
26-Nov-17
I can all the deer we get with the exception of the back straps. We occasionally make jerky out of a deer. Cold packing is the only way to go in my opinion.
From: Ron Miller
02-Dec-17
My daddy loved canned deer meat and when he was alive he would can 60-80 qts most every year !
From: sundaynwv
02-Dec-17
I usually can the shoulders.
From: WV Mountaineer
02-Dec-17
I can some every year.
From: Lefthand Hunter
02-Dec-17
Not familiar with the process for canning deer meat. I know I could just Google it, but any tried and true ways you guys use?
From: woodstick
03-Dec-17
Cut clean meat into 1"ish cubes. Fill quarts 1" from top. I usually add 1 tsp of canning salt, but that's optional. Don't add water. Can for 90 minutes at 15psi. There's more to it, but I figure you're already familiar with the basics.
From: Lefthand Hunter
04-Dec-17
Thanks woodstick
From: Jim Casto Jr
04-Dec-17
My children were raised on canned vension. The only parts we didn't can is the back strap and tenderloins We did ours just like woodstick, except I added a cube of beef bullion in each jar.
IIRC, an adult deer will make about 21 to 24 quarts.
From: Babysaph
05-Dec-17
My NJ buddies call it potted meat. LOL.
