November, the month of deer

Every year in late October, I receive inquiries from hunters wanted to know how to handle the game. Want to be several ways to keep the deer, as well as usual butcher and sausage maker. Bring the game to someone who has worked is the typical thing to do. Everything is done for you and pay by the pound and take home to your freezer.

I come from a family of hunters and venison we've done the old way for years. When people taste my gamethey always want to know how it's done. I invite you usually have to help in the process. Practical experience is the only way to learn something new. As soon as we can help you do it yourself.

Pressure Cooker

Years ago, when cooked in a wood oven has the processing time was 3-1/2-hours Needless to say, boiling in a water bath and the house was a bit 'of steam. I did so once, and quick pressure cooker, which greatly reduces the time required for the meat purchased.The taste of the Wild remains the same as if you used a wood stove.

For the game may need to adjust Quart jars. I prefer the wide mouth, out since they are easier to stuff. Do not use mayonnaise jars in a pressure cooker, because they tend to break. The glasses must be clean and free of chips around the mouth of the glass. The lids must be used in a new, more open top tank as they are made for single use.

The game should be field dressed and cooled properly, not justpossible. The meat is de-bone for the canning industry. Skin of the deer in field dressing over an hour. Leaving the skin on Show and Tell only guarantee a product of very wild tasting. Remove as much sebum as possible, is of no worth in the flesh Canning. Cut the game uniform size, usually 2-inch pieces. For each liter of cell 1 bay leaf on the bottom followed by a disc or two onions, then the game pieces. Fill the jar with the DeputyOnions and meat into 1 inch from the top glass. Add 1 teaspoon of canning salt (not iodized salt). Do not pack meat tightly. Do not add liquid, make the meat enough. Wipe the rim of the glass with a clean cloth. Place hot sterilized lids on jars. Put boxing ring but be sure to remove only the fingers holding the glasses or not. Put in pressure cooker, following directions close. The pressure of up to 10 pounds and 75 minutes to process. Turn off the pressure cooker andWaiting to go under pressure. Remove jars and cool away from drafts. Check that all containers are sealed.

Deer will keep in the closet for a year or more, until the seal is broken. Refrigerator unused portion of an open box. Canned venison is useful if you want a quick meal. Heat it up and serve with potatoes and salad. Some people prefer to use right out of the jar with crackers or bread. This has been a tradition in my familyGenerations, try it and perhaps become one of your favorites.

You can find more tips on kitchen http://www.pothaven.com

November, the month of deer

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