Food Preservation for Hard Times (Our First Time Trying This)
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- Опубликовано: 18 окт 2024
- In this episode, we attempt to can deer meat for the first time ever. We show you what we used and the steps in order to preserve your meat on the shelf. Whether you have deer meat, beef or any other kind of meat you want to can and store. We talk about the equipment we used in order to cook the meat and properly seal the meat in mason jars. If you would like to see more content like this, leave a comment below. Thanks for watching!
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Thanks guys!
Awesome video, I’ve canned venison a couple times. Only difference in my process is half a bouillon cube instead of salt and then a slice of onion on top the meat(in traps the fats so when you open the jar you pull out the onion and most the fat comes out with)
Now that’s a hot tip!
I grew up with the meat fixed like a pan fried chicken fried steak. Then can them with oil. You can eat right out the jar or add a little flour and make a gravy with the drippings. Bon appetite.
This is on my list to try, haven’t made the investment yet though. Seems pretty straightforward, only question I have is how much does the meat need to be trimmed? It looked like not much based on the video. Keep these coming!
Go for it! Actually the meat doesn’t need much trimming at all. I made a whole jar of just shank meat and it was delicious. The tendons and silver skin melt away.
This is awesome, I’ve been thinking a lot lately of canning some meat.
You should!
Congratulations on the 100k subs guys! Keep on keeping on
Once you are ready to eat the meat, do you cook it first or is it edible right out of the jar?
It’s ready to eat right out of the jar. That’s the beauty of it. However, you can then use it as a base of cooked meat for other dishes if you’d like.
Man, this would be a great way to further freak out my co-workers on my forced office days with bringing in yet another one of my weird “meat containers.” Can’t wait to try it.
God Bless Yall
With meats, head space in the jar is critical , and water in the canner may vary lil bit depending on jar size but also important for consistent heating
I love some canned deer meat man my father in-law makes it every cple years and I want to learn for myself, I thank you fellas for this video
You bet, man!
OK first off... This is meant as constructive criticism..... I TRULY love that your getting the conversation started on these processes and i mean NO disrespect to the gentlemen in this video, they seem like we are one in the same. The clip is a well produced piece with some good information...BUT.... I really wished when Meateater or other content creators want to put something out there they should have at least some intimate knowledge with the process! I usually shut the video off right when they say "we've never done this before" and " were not experts". Come on....this is MEATEATER! I GUARENTEE you know at least some person that has some experience canning! If you were starting out reloading would you take advice from a guy who is unboxing his brand new single stage all the while telling you how to reload??? Naw.... That's a good way to mess something up or get someone hurt or worse. Canning has a bit more to it like reloading than just setting a pot on a fire. They loosely explained the process and some details but how can they be trusted? A plethora of things need to be accounted for in a video. Ok Ok OK I understand you cant make a 4+ hr vid on the basics of jarring. Instead maybe you should make a "Basics - how to jar food" video with real experts maybe from Ball or Kerr (you know you can make it happen at meateater) and then do a segment with these guys on simply canning deer with reference to a basics video. I jar a lot of meats and I will tell you they definitely made mistakes. Some are fine of course but they didn't know to mention important steps warranting extra attention. A for instance: you have to remove the rings once sealed; Its better if you don't stack jars; the 3 jars you didn't get sealed are still edible; that weight was shaking WAAAAAY too much, you'll run your pot dry doing that and ruin the pot. I know you did address that to some degree. As a matter of fact All American Canners don't suggest watching the gauge at all as it may be slightly off. ONLY that weight shaking ever so slightly matters; 10 psi is according to seal level not to where you are geographically (may seem petty but words do matter in this situation); Hot tip: if ya add vinegar to the inside of your pot the overflow jar juice wont stick to your jars and cook onto them. Side note that meat looks a little green on the outside lol now I can hear Steve with his Neh Dah dah dah da dah lol! Aside, seriously, I don't want to come off as naggy I really do appreciate well produced content such as this. Keepem comin
is that the new first lite fleece?
Never thought about canning meat but freezer space does get limited
I've been doing this for the past 10 years. So easy and good. not having to wait for it to thaw is great. Just add BBQ sauce in a pan and you have damn good sandwiches.
That's the first thing I made!
@@TheElementWild also makes great cheese dip- (in a crock-pot or stove top) brick of velveta cheese, jar of salsa, can of mushroom soup, 1 jar of canned venison. mix all that crap together. its outstanding.
Were the ones that didnt seal all on the top shelf? I have been wanting to try canning meat. Did some hot water bath tomatoes from my gpas garden this last summer. It was a lot of work but rewarding when you get all done
I don’t think so, I think two on top and one on bottom. I noticed some of the rings were dinged up from the manufacturer, so maybe that was a thing. Also could have been not enough water in the cooker or potentially just filled them too full.
Cool. Nice meeting you guys at the Range. We freeze dry our meats (Harvest Right freeze Dryer) , although we have not tried deer freeze dried yet. I really think canning might be better, as the freeze drying process seems to lower the quality of the meat and remove flavor. It is nice to be in a mylar bag, be easy to transport, and store, but proably not as tasty.
We find that if we fill the jars too full they're more likely to leak.
I bet that had something to do with it.
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