Neck Meat - What do you do with it?

[will4554]

So excuse my ignorance, I'm still honing my processing skills, but...

View attachment 56443

... Are y'all/yinz really leaving all that snot on there? Or do you trim it down more than shown in the photo?

for a roast I’d leave it just like that.

 

[DB4x4]

for a roast I’d leave it just like that.

Haha I just couldn't stomach it. Here is what I ended up doing...



Before on top, after on bottom. Thoughts?

 

[sdoyle1]

When you purchase a pressure canner it should come with an instruction booklet that will explain the amount of pressure required and how long the jars must remain in the pressure canner at the required pressure. "Ball" , a major manufacturer of canning supplies, has a couple of excellent tutorial books available on Amazon that tell you everything you need to know to pressure can everything from vegetables to fish and meat. The amount of pressure required depends on the elevation above sea level where you live. Here on Long Island with our elevation you need to process venison at a constant 11 psi for 90 minutes if using quart jars or 75 minutes for pint jars. After the process is complete you simply put the jars aside and let them cool down. It's really very easy. As for the silver skin, I really don't worry about it. That 90 minutes of cooking under pressure dissolves it just like the Instant Pot pressure cooker does when you cook it in there. The best pressure canner to buy is the "All American" pressure canner. It's made in America, all solid metal and the craftsmanship tolerances are so tight that it doesn't require any rubber or synthetic gaskets (which all the others do require) to seal the canner and maintain pressure... so you never have to worry about having to replace gaskets. They're a bit pricey but worth every penny.

My brother and I went in together on the biggest all American canner several years ago. Not cheap but the quality is great and we can do 19 quarts at a time. Canned venison is not only a great way to preserve your venison it’s also delicious and makes for quick easy meals.

 

[longislandhunter]

I also bought the largest canner All American had..... love that thing

 

[ketch22]

i went and seared it on all sides in a cast iron skillet, then Rubbed it in brown sugar and cooked it in a crockpot on low for 6-8 hours then load It with some sweet baby rays and do pulled venison is on sandwiches.

Im the same where I don’t like the skin, low and slow in the crockpot melted it right away.

 

[sdoyle1]

I also bought the largest canner All American had..... love that thing

It’s great but it definitely takes some extra time to build pressure over a smaller pressure canner. On my stove it’s big enough I can put it over two burners to get it up to pressure quicker.


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[Gator]

My brother and I went in together on the biggest all American canner several years ago. Not cheap but the quality is great and we can do 19 quarts at a time. Canned venison is not only a great way to preserve your venison it’s also delicious and makes for quick easy meals.

Are you double stacking to get that many?


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[sdoyle1]

Are you double stacking to get that many?


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Yes. It’s designed to be used this way. This canner is really big.


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[Gator]

Yes. It’s designed to be used this way. This canner is really big.


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Thanks. I’ve seen where you can double stack I’ve just never done it myself


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[Micneador]

A pressure cooker will turn all that stuff into fat in a way a slow cooker cannot. I have low tolerance for kitchen gadgets but an instant pot and a waffle iron are just too neat to not have.

After your YouTube vid about it, I do 90% of my roasts that way now. The possibilities are near endless. Carnitas(my favorite), bbq, Philly cheesteaks, French dips, fajitas, pot roast with potatoes/carrots/onions. My 4yo daughter loves it just plain jane by itself with some chips for lunch.

 

[Tr33_n1nj@]

A pressure cooker will turn all that stuff into fat in a way a slow cooker cannot. I have low tolerance for kitchen gadgets but an instant pot and a waffle iron are just too neat to not have.

And now I’m over here daydreaming about deer neck and waffles...

 

[Tmh0209]

I will usually do a whole neck roast in a crockpot and 1 whole jar of pepperoncini peppers. It’s easy two ingredients. After 5 hours on high pull it out and debone.

 

[rutjr]

I just now finished my first canning with a pressure cooker. Not deer but butternut squash I grew in my garden.
I just got the All American 21. Can't wait to try deer canning.

 

[Bowmanmike]

use your favourite pulled pork recipe and cook the neck like that. I used to hate the neck.and didn't know what to do with it. Cook it low and slow and it is amazing.

 

[Bama_Xander]

Please do not grind it or trim it. The neck is a glorious and beautiful cut of meat that is underrated and abused. Your knife will never cut as good at a slow braise. The connective tissue is your friend and melts into silky deliciousness when braised. The best parts are up between the bones where your knife cannot get. Leave it whole and use Hank Shaws barbacoa recipe. It is one of the best deer recipes I have ever cooked.

Venison Barbacoa Recipe - Hank Shaw's Venison Barbacoa

A Mexican venison barbacoa recipe using shoulder, or lamb or goat. Barbacoa is braised with spices, pulled and tossed with a oil to keep it moist.

honest-food.net

 

[Bama_Xander]

So excuse my ignorance, I'm still honing my processing skills, but...

View attachment 56443

... Are y'all/yinz really leaving all that snot on there? Or do you trim it down more than shown in the photo?

leave it whole on the bone. Do not trim it. Since you have, leave it all together. The connective tissue is what makes the neck so good it melts down into this silky/fatty like consistency.

 

[Bama_Xander]

Haha I just couldn't stomach it. Here is what I ended up doing...

View attachment 56445

Before on top, after on bottom. Thoughts?

I’m too late. I don’t have experience in the state but I bet it will cook different not having all the connective tissue. Completely trimmed the best option may be grinding. See my full post with how beautiful and delicious a whole neck can be.

 

[DB4x4]

I’m too late. I don’t have experience in the state but I bet it will cook different not having all the connective tissue. Completely trimmed the best option may be grinding. See my full post with how beautiful and delicious a whole neck can be.

Leaving the neck whole with the bone in is a new concept to me. Growing up hunting with my dad, he always took our deer to a processor, so I have limited experience. My wife and I just started doing our own about 6 or 7 years ago, so I'm still learning.

I love seeing all of the suggestions so far. I might have to try this "neck-xt" time around. I was always told that you have to get all of the silver skin off or the meat would taste gamey and gross...

 

[Bama_Xander]

Leaving the neck whole with the bone in is a new concept to me. Growing up hunting with my dad, he always took our deer to a processor, so I have limited experience. My wife and I just started doing our own about 6 or 7 years ago, so I'm still learning.

I love seeing all of the suggestions so far. I might have to try this "neck-xt" time around. I was always told that you have to get all of the silver skin off or the meat would taste gamey and gross...

I love that you’re “still learning”. That’s the best place to be. It’s where I am and hope to stay. I grew up in a family that did our own processing but often neglected the more “difficult” cuts of meat. I have been learning and loving all the parts that were “no good” or “only good to grind”. It’s my mission now to help others. #savetheshanks

Here are some of my tips/tricks:

-Leave muscle groups as large as possible. This protects the meat from freezer burn. There is less surface area. Leaving muscle groups larger also allows for more options for prep later.
-Trim fat before freezing but leave connective tissue. On the cuts where you will remove the silver skin like a back strap, it’s an added layer of protection from freezer burn. Cut the silver skin off once you pull to use.
-Connective tissue is your friend on shoulders, necks and shanks. Leave it. Cook them whole or in large pieces bone-on. I used to think they were only good to grind. Now I would trade someone back straps for any of these cuts. They are so delicious. I’ve got the neck pics above, here are some shank and shoulder pics below:

Shank:

Osso bucco




Shoulder:
Bone in blade roast



Barbacoa:

 

[mattsteg]

-Leave muscle groups as large as possible. This protects the meat from freezer burn. There is less surface area. Leaving muscle groups larger also allows for more options for prep later.

Yup - less is more for sure.