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<blockquote data-quote="TNlandowner" data-source="post: 5279720" data-attributes="member: 3026"><p>We cold-pack can venison. This is a super easy way to process deer and allows us to save the meat without freezing.</p><ul> <li data-xf-list-type="ul"> Age your deer if you prefer, but pressure canning tenderizes the meat anyway.</li> <li data-xf-list-type="ul"> We process the deer right away.</li> <li data-xf-list-type="ul"> Cut the meat from the bone, remove as much fat and sinew as possible.</li> <li data-xf-list-type="ul"> Cut into small cubes to fit into the jars. </li> <li data-xf-list-type="ul"> Add in 1 tsp of Kosher salt into the jars.</li> <li data-xf-list-type="ul"> Pack the meat into the jar, leaving about 1 - 1.5" of space. </li> <li data-xf-list-type="ul"> Pressure can at 11 psi for 90 minutes. </li> <li data-xf-list-type="ul"> Remove the canner from the heat source and allow the canner to cool - decompress. </li> <li data-xf-list-type="ul"> You'll hear the lids seal as they cool. </li> <li data-xf-list-type="ul"> Write the date on the lid, hand tighten the top (although this isn't really necessary since the lid holds the seal).</li> <li data-xf-list-type="ul"> Open, heat and serve when you need a fast, easy meal. The meat will be very tender. </li> <li data-xf-list-type="ul"> Pour the entire jar over the top and buttered noodles or rice, then heat. </li> </ul></blockquote><p></p>
[QUOTE="TNlandowner, post: 5279720, member: 3026"] We cold-pack can venison. This is a super easy way to process deer and allows us to save the meat without freezing. [LIST] [*] Age your deer if you prefer, but pressure canning tenderizes the meat anyway. [*] We process the deer right away. [*] Cut the meat from the bone, remove as much fat and sinew as possible. [*] Cut into small cubes to fit into the jars. [*] Add in 1 tsp of Kosher salt into the jars. [*] Pack the meat into the jar, leaving about 1 - 1.5" of space. [*] Pressure can at 11 psi for 90 minutes. [*] Remove the canner from the heat source and allow the canner to cool - decompress. [*] You'll hear the lids seal as they cool. [*] Write the date on the lid, hand tighten the top (although this isn't really necessary since the lid holds the seal). [*] Open, heat and serve when you need a fast, easy meal. The meat will be very tender. [*] Pour the entire jar over the top and buttered noodles or rice, then heat. [/LIST] [/QUOTE]
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