I shot a small (108 lb) spike Saturday a week ago. I pulled the brisket, backstrap and tenderloin and got about 8 lbs of meat from those cuts. I made a corning/pickling solution and let the meat marinade in it till last night in a plastic bucket in the fridge downstairs. I packed 18 half pint jars with the meat and canned it last night (75 minutes on 5 lb pressure). My pressure cooker only holds 13 half pint jars so did one cooker last night and put the others in the fridge and have them cooking now. Will be done in 5 more minutes.
We like the corned deer and I used to freeze it but tried canning it last year and that works well for us. It is shelf stable and ready to heat and use on short notice. I'm finding half pints work very well for just me and my wife when cooking hash or heating for sandwiches or such. If we have guests we just open another jar.
The only thing I need to do is find a bigger canner where I can stack the jars and do a whole batch at one time. My shallow cooker holds 7 quarts, 10 regular or 8 wide mouth pint jars or 13 half pints because I can't stack a second or third row.
sounds delish!
We like canned venison for quick meal i bet your corned venison is really good
Them big ones are kinda pricey.
But a lot of things are now.
We did that with chicken a couple times.
What a difference in taste!!!!!
I bet Howard can find one at a local market. Might have to replace the rubber seal. Or at a garage sale where the kids cleaned out grandma's house and did not know what this "pan thing" was for.
Ray/Doc,
I kept/keep hoping I would/will find one at a flea market or thrift store or such where someone decided it was too much work and want the cabinet space but so far the big ones I have seen seem to be the older type with a gauge and I don't know enough about them to be interested. I think you have to constantly watch them to keep the pressure constant where mine has the little 3 setting (5, 10 or 15 lb) jiggle weight on the top that keeps it constant once you bring it upon pressure then adjust the heat so it releases a small burst of steam 1-2 times a minute.
The corning solution is real simple with sodium nitrite (Pink salt/Quick cure), brown sugar, garlic powder and mixed pickling spices and water so it is fast and easy to make. I understand most people use their rough cuts for corning but I try to use the choicer cuts. Once it is finished corning I can it just like I would raw meat.
I think you can corn and can it in one step - in the jar when canning - but I have never found detailed mixture of what and how many ingredients to add to the meat before canning it.
My Grandma and Mom both canned and even the ones with a gage, have the pressure relief weights, as far as I recall. they all make the shaky noise.
the old ones are prob. better than you can buy now. we bought a smaller one for meals. we have the 18-inch tall one from when we lived in hays and had a 50 x 350-foot garden. much thinner and poorer quality construction. prob made overseas.
following.
recipes please.
how about adding a little liquid smoke?
DDW - Okay, here is the recipe. Pretty Dang simple. Only hard part to find is the Tender Quick or Quick cure. If there is an Amish store nearby they may carry it. I bought my last on line and think it was Anthony's Pink Salt.
After it is done I just pack it tight in jars, fill any space in the jar with the marinade and tighten the rings and can it as mentioned before.
- 2 cups water
- 6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
- 1/2 cup brown sugar
- 4 1/2 teaspoons pickling spice
- 1 tablespoon garlic powder
- 6 cups cold water
- 5 pounds boneless shoulder venison roast
- Add all ingredients to list
Directions
- Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
- Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
Quote from: doc henderson on October 15, 2024, 11:16:29 AMMy Grandma and Mom both canned and even the ones with a gage, have the pressure relief weights, as far as I recall. they all make the shaky noise.
the old ones are prob. better than you can buy now. we bought a smaller one for meals. we have the 18-inch tall one from when we lived in hays and had a 50 x 350-foot garden. much thinner and poorer quality construction. prob made overseas.
Doc,
I know all pressure cookers have a safety valve that will pop off if the pressure inside gets too high. Do the ones with a gauge have some way to set them on a particular pressure then it releases when it starts to get higher than that to stay a constant pressure? I thought you had to watch the gauge till it got to the desired pressure then adjust the heat and keep watching the gauge to keep the temp so the pressure stayed where you want it. I am probably wrong. That would be pretty hard to regulate especially for a long time.
I guess I could go look on line and find out couldn't I. :huh?
We have the kind that have to be watched. She will sit by the stove and read or be on her phone.
She was always scared to use it, because people told her they will blow up. :huh? Yes, they will blow up if you don't babysit it.
So they do or did make canners that did not have a constant pressure system and you had to monitor the gauge and control the temperature to keep the pressure regulated.
I see they make electric pressure cookers that appear to be along the line of the Set it and forget it I am sure they are much easier to use.
We had corned deer hash for lunch and it was very good.
I don't think they would make a canner without a pressure release valve or system such as the weight.
The explosion results would be too much.
The nicer ones have a pressure relief valve, the weight jiggler that also sets the top pressure and a gage. the weight is the regulator for pressure. when it is going the temp is at just above 212 due to the pressure. more heat means it boils harder and makes more noise and steam. the gage is for safety. different weight would give different pressures, but we have only ever had one weight assigned to an individual pressure cooker. Not a variety to change the pressure. the pop off and gage are for safety. the other thing is to make sure you have a good gasket and get the lid on right before you start.
Tender Quick
Ebay three 2 pound bags under $30
Yes I said in reply #8 I bought my last on line. Thanks for the update.