Author Topic: Canning venison  (Read 14098 times)

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Offline Stoker

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Re: Canning venison
« Reply #15 on: August 15, 2014, 10:07:05 am »
As my Newfoundlander freind calls it  "bottled moose''... moose meat salt, pepper, onions and a bit of side pork.... Yum
Thanks Leroy
Bacon is food DUCT tape - Cipriano

Offline JW_Halverson

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Re: Canning venison
« Reply #16 on: August 15, 2014, 02:25:52 pm »
Bottled Moose!  That got a snort of coffee out the nose!

I was up in Minot, ND last weekend as a combination raptor education program trip and visiting my parents for their 61st Anniversary (as they recall, the secret to a long marriage is agreeing that the person that leaves has to take the kids with them).  They gave me a couple pint jars of dry pack canned beef. 

They put a loaf  of bread on the table along with butter, crack a jar of meat, and make sammiches.  With a little sliced onion and some home made horseradish I was in heaven! Oh baby!
Guns have triggers. Bicycles have wheels. Trees and bows have wooden limbs.

Offline Stoker

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Re: Canning venison
« Reply #17 on: August 16, 2014, 11:36:14 am »
Congrats on your parents anniversary... Never had dry pack.. Have to try that one.. You might have to post Mom's recipe..
Ifin I get my antelope... Afew pint jars would be in order... Be like meat butter
Thanks Leroy
Bacon is food DUCT tape - Cipriano

Offline JW_Halverson

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Re: Canning venison
« Reply #18 on: August 16, 2014, 12:58:01 pm »
Do an internet search for Simply Canning.  Their website has dry pack techniques spelled out in detail.  Not too different from wet pack.

Hehehe, meat butter!
Guns have triggers. Bicycles have wheels. Trees and bows have wooden limbs.

Offline Stoker

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Re: Canning venison
« Reply #19 on: August 18, 2014, 10:18:07 am »
Shall do JW
Thanks Leroy
Bacon is food DUCT tape - Cipriano