[can] preserving venison

[Cowardly Lion]

hi all

i am looking for ways to get around freezing my venison. anyone have luck in canning it? drying it? jerky?

all i can think of is canning it in chunks and investing in lots of barbecue sauce.

any other ideas, or help with other methods?

thanx

cl

 

[Wimpy]

venison is very good canned

Ive been der / done dat.

yes do in chunks ( instead of putting into ground burger form) all I could see deer burger good for was in chili and tacos.
After it is canned you can do many things with it. One for instance: separate the broth , thicken it and you have the best in gravy. (like for instance putting on potatoes or rice.
Or make beef sandwiches out of it.
or for quick stew just add a can of mixed vegtables .
I keep my canned meat for many years. However I keep it in a cool dark place. Just watch for the lid to rust or pop up. You got to watch those new lids by kerr for they are so thin now that they done want to pop up when unsealed like they are supposed to. I found some old ones in a store and stocked up with 40 doz of them. Why they went cheap with them ?? prob went union. ha.

 

[Ramangel]

I like to make jerky with it. These are 2 recipes I use in the oven. This time of year I like using the oven rather than the dehydrator.

For About 2 Pounds of Beef_or Venison

1/4 C. teriyaki sauce
1/2 t. liquid smoke
2 T. worchestshire sauce
1/4 C. brown sugar
1 T. Cajun spice
1 T. cayenne pepper
1 T. black pepper
1 dash crushed red pepper (optional)


Mix the ingredients & set aside so sugar dissolves completely, stir again before using. Slice meat thin & pour marinade over meat. Cover, refrigerate & let marinate overnight or up to 24 hours. I like doing it in a ziplock freezer bag so I can turn it over easily. Drain the marinade & using a paper towel blot the excess liquid from the meat. Place in a 145° oven for 8-12 hours, depending on how dry you like your jerky & how thick you sliced it.

I put mine on racks on a cookie sheet. You can hang it directly from your oven racks. Just make sure you have foil underneath it or you will have a messy oven to clean

Here is another recipe I use sometimes, when I am making it for people who like it milder. Follow the same directions as above.
It makes about twice the amount as the other recipe does.

2/3 C. Worcestershire sauce
2/3 C. Soy sauce
2/3 C. Teriyaki sauce
1 t. salt
1 t. black pepper
1 t. garlic powder
1 t. onion powder