By: Chef Tim
Hereís one of my favorite ways to preserve meat Ė canning. This works well for those less-tender cuts of meat and is a quick way to have something available without having to wait for thawing.
Yes, freezing has its role and is an effective way to preserve your venison and other meats for that special meal. However, consider canning if you are the type who decides at the last moment that tonight is the night to enjoy that venison. You simply open the can, heat while you set your table and serve!
Itís another simple way to eating well. While I have written this for venison, this works well for any meat Ė squirrel, rabbit and more.
Here are the simple steps:
Note: It will take a couple of fry pans full of venison chunks to make 4-5 pints of canned meat. Of course, if your fry pan is like mine (really big) you can make do with one.
When the little thingy on top starts to jiggle with steady rhythm, turn the heat down so it stops and starts occasionally. Let that go for just more than an hour. If you are the strict recipe kind, then letís call it 80 minutes. However, I do recommend you do try to relax as this is fun work!
Now remove the pressure cooker from the burner and let it cool. Once cooled, open it carefully. Remove the jars and let them cool. My mom used to turn the jars upside down for a few minutes (on their lids) and then right side up after that. Once they are cooled, check for seal. Remove the rings from the jars after a day Ė or if you are that strict time person. Letís call it a 24-hour wait Ė and revisit my call to relax about this.
Now, you can open the jars at any time, even years later! It makes excellent stew and chipped beef. I personally like to put it over noodles (thatís pasta for you culinary folk).
Chef Tim reminds readers that consuming raw or uncooked food can be harmful to your health, and increase your chances of acquiring a foodborne illness.