This is a portion of the two deer...
cleaning up the backstraps....
I left a couple of the backstraps whole for future projects. :)
cut a few steaks, cubed a bit of meat, trimmed up some roasts. The burger isn't pictured here.
Time to can a bit for quick winter meals.
This is my favorite way...
I make a mixture of 4tsp beef bouillon combined with
1 tsp onion powder and
1/4 teaspoon of seasoned salt
sliced onions and garlic cloves
Leave 1" of headspace.
Do not add any liquid, the meat makes it's own while in the pressure canner.
Wipe the jar rims with a damp cloth..make sure they are clean and not chipped. Place hot lids on and tighten.
I keep the lids hot... but not boiling.
I put the jars into my pressure canner.
Be sure to follow the instructions for your own canner..
for my location I pressure can the meat at 12lbs of pressure for 75 minutes. (pints) It's different for each location.
I don't think I can wait that long...might have to make a batch of noodles so I can have a taste. :)
It's a bit of work but well worth it. Having venison in the pantry is a pretty good feeling!