D.R. Cattle
Well-known member
My cousins up in WV whipped out a couple mason jars this year and heated it up for me. The stuff inside didn't look too appealing but it smelled good and I tried it. Best dang stuff I ever put in my mouth. "Canned deer meat." I'm sure there are a few on here who know about it but I'll tell for the rest. Use only the very best meats without fat, gristle or sinew. Trim fat if necessary. Cut into 1" cubes and pack tightly into canning jars. I used pints but quarts are good too. For pints add 1 spoonfull of canning salt, for quarts 2 spoons. Cut back on the salt a little if you don't like salty meat. Fill jar tightly to the threads of the jar. Put on your lids. Not tight for those of you who don't know cannning. Cook under 10 lbs pressure for 1:15 for pints, and 1:30 for quarts. Allow pressure to subside slowly (on it's own). Remove jars and store in cupboard. Meat inside is cooked and can be heated or eaten cold. I liked it so much I tried it on a beef eye round roast and it was just as good or better. I need to go shoot another deer so I can do up some more.