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Nutterbuster's Delicious Meat

Nutterbuster

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The third thing I meant to recap was that the pressure cooker breaks down connective tissue into fat, which venison usually lacks cooked in other ways. So:

You can cook a roast from frozen to plate in 4 hours

No need to cook in liquid, which doesn't really make meat moist, just gross

It brings out the natural fat, which is what makes meat moist.
 

huntin_addict

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The third thing I meant to recap was that the pressure cooker breaks down connective tissue into fat, which venison usually lacks cooked in other ways. So:

You can cook a roast from frozen to plate in 4 hours

No need to cook in liquid, which doesn't really make meat moist, just gross

It brings out the natural fat, which is what makes meat moist.
Bro, try canning up a bunch. I did some with a little salt & pepper & Franks, did some teriyaki & some Korean BBQ.

If you like you some stir fry, a quart of the Korean BBQ canned venison, some white rice, some veggies of your choice stir fried quick and MAN you got a good meal.
 

dalton916

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The real beauty of canned deer is that as soon as the veggies are soft you just dump in the meat and call it stew. Or sitting down with a sleeve of saltines, a jar of deer and some hot sauce or mustard. Or cheesesteaks whenever you want them. Or Empanadas in da Moonlight. Or Shepherds pie. Or, well, you get the idea....
 

EricS

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@Nutterbuster its easy and you wind up with shelf stable meat that resembles stew beef. I’ve only used the dry pack method but would like to make some ready to serve soups etc.

As said above it can go in about any recipes. Tacos like carnitas. I personally will use it in chili and spaghetti but the wife can’t overcome the texture more than the taste. Front shoulders are better in the canner than grinder because the silver skin melts away in the canner and clogs all but the best grinders.
 

Nutterbuster

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@Nutterbuster its easy and you wind up with shelf stable meat that resembles stew beef. I’ve only used the dry pack method but would like to make some ready to serve soups etc.

As said above it can go in about any recipes. Tacos like carnitas. I personally will use it in chili and spaghetti but the wife can’t overcome the texture more than the taste. Front shoulders are better in the canner than grinder because the silver skin melts away in the canner and clogs all but the best grinders.
What's it like after it's been on the shelf a few months? Does the taste or texture deteriorate?
 

EricS

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What's it like after it's been on the shelf a few months? Does the taste or texture deteriorate?
Doesn’t seem to change much at all. I’ve eaten some that was canned two years with no problems. I try not to put any fat in it. You have to play with your seasonings. I under seasoned my first batch worrying about it overpowering the meat but none of the meat juice/ flavor leaves the jar so you can handle a little more seasoning than I thought.
 

GWHGoat

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My dad and I canned a good bit of deer meat a long time ago and it was great. Kinda got out of butchering my own due to work and kid and no time, but I'd love to can some up again. I found a jar that was left over I don't even no how long, it was still sealed and not bulged so I ate it. It had to be at least 5 years old. Just stuffed the jars full of meat and a few cloves of garlic. Looks a little like Alpo, but damn its tasty.
 

huntin_addict

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What's it like after it's been on the shelf a few months? Does the taste or texture deteriorate?
I agree with @EricS that it holds it's texture & taste well.

After doing canned venison I started canning up large batches of venison chili & venison vegetable soup. I have shelves full of pre-prepared, shelf stable food.

I also started canning wild turkey after I kill them. I get about 3-4 quarts depending on the size of the bird. My canner holds 7 quarts so I run a full canner by doing some chicken too. The turkey is like Thanksgiving dinner in a jar.
 
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