canned elk meat recipes
Chili Meatballs Stew Burgers Tacos Enchiladas Meatloaf Stroganoff Casseroles Lasagna. If you use a 100 blend of ground elk just keep in mind that the meat will be lean and low in fat so most people choose to add fat in to make it juicier.
Recipe For Canned Elk Meat Moose Recipes Canning Recipes Cooking Prime Rib
Add 12 tsp salt per pint and 1 tsp salt per quart if desired.
. Promotes immune system health 3. Trim your venison into approximately one inch square chunks. How to use it.
Use a spoon to tightly pack in the meat. Affix lid and bring to. Beginning with ½ of the flour in a plastic bag add a portion of the elk cubes shake to coat.
There are many benefits that come with eating elk meat. Pat elk pieces dry sprinkle with salt pepper. Now grab the rings and screw those on finger tight.
Seal the canner according to its directions vent mine takes 7 minutes to vent then set the weight on the vent or set the gauge. High in protein Elk meat is a terrific source of. Oil 1½ Tbsp.
Information on cooking with home canned wild meats. Repeat with the other jars. How to can it.
Trim up meat so that the majority of fat and tendons are removed. Using a lid lifter magnet or a pair of tongs grab the lids out of the hot water and seat them on the jars. Fill the jars the rest of the way up with meat stopping 1 inch from the top.
Includes Canning Venison and Elk. These recipes are not fancy or complicated. 10 Best Canned Venison Meat Recipes.
Be sure to trim away any gristle bruised areas or excess fat. Start with a 12 quart cookercanner that has the canning rack in the bottom. Remove air bubbles leaving 1 inch head space.
Pour in 1 tbl beef broth. Aids in weight loss 6. 21 family recipes using home canned wild meat and other home canned foods.
Hand seal the lids and set the jars in the canner. Butter in a large saucepan over medium heat until hot but not smoking. Add 12 beef bouillon cube to each jar.
Add onion and garlic to each jar if desired. 2 cloves garlic minced. Printable step by step instructions how to can venison and elk.
Try to get as much fat and fascia silverskin off of the meat as possible. If meat is raw packed it will provide its own juice. If you want to mix in onions and peppers add them in.
Fill each jar 12 full of meat then put in 12 tsp canning salt and a dash of Cajun seasoning. Helps prevent anemia 1. Cube the meat into pieces that are about the size of a golf ball.
Pack with meat and desired amount of onion. I use a wooden spoon to jam the meat in tightly. Now grab the rings and screw those on finger tight.
Meat MUST be processed in a pressure canner. I add 7 to 10 pieces of onion to my jars. The rings keep the lids in place so they can form a seal after processing.
Pour the drippings over the meat leaving a 1 head space. Pack the jars tightly with meat leaving ½- to 1-inch of headspace above the meat. Begin by washing your jars rings and lids in hot soapy water then rinse well to make sure all soap residue is removed.
Pack the jars tightly with meat leaving ½ to 1 inch of headspace above the meat. Dont add any liquid as the meat will create natural juices during the. Wipe the rims adjust the lidsrings and process in a steam pressure canner as follows.
High in protein 2. The processing times may seem long but the investment of time now is so worth it in the end. Fill each jar with the hot venison and leave a 1 head space.
If the rings are on too tight it will cause the lids to buckle and not seal. Simply delicious and simple to prepare. Continue adding flour cubes until all the meat is coated.
If you have extra just put it in the fridge to eat that week. Ladle the boiling water over the meat in the jars leaving 1 headspace. Cook for 6 12 to 7 12 hours on low temperature or 3 12 hours on high temperature.
Use 10 pounds of pressure UNLESS you are 1000 feet or. Preserve cooked in a broth or dry raw pack. Boosts brain health 4.
Add 1 tsp canning salt per quart jar. Put the pressure canner on the stove and add water according to the manufacturer directions. Boil your pint jars the sterilize.
Affix two part lids. Use a butter knife to release any trapped air bubbles and then push the meat down to fill the space. Cold pack the raw meat into the quart jar leaving about 1 inch of headspace.
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