best way to ground deer meat

Can I can ground venison through a raw pack? ground venison (or other meat specified above). for jerky. At this point, I can stuff them into casings or keep loose for breakfast sausage or hash. If you like, add more egg and breadcrumbs to stretch your recipe; because venison is so lean, your meatloaf will still be plenty meaty. 15 min. Add canning salt to each jar if desired: 1/2 tsp per pint or 1 tsp per quart. Thanks for the recipe! The amounts of the onion and/or peppers can be adjusted for your taste preference. Be prepared to take care of the carcass and cape after downing your trophy buck. Disclosure. Don't forget to adjust the pressure requirements for your elevation. You don’t have to worry about overcooking ground meat, and you don’t have to wait hours for a slow cooker to do its magic. All North American Whitetail subscribers now have digital access to their magazine content. Taco meat or sloppy joes (also known as “sloppy does”): First, oil the pan very lightly so your ground venison won’t stick when you’re browning it. We have a hand meat grinder that we used to use every year. Leave 1-inch headspace. I've seen it suggested to use vinegar to wipe them off as it gets the grease off well. Here is a page with more on. Less of this saturated fat is healthier, so don’t overdo it. Thank you! A great game for teen boys to use up some energy while Mom and Dad cheer them on. This is where they live. Process Pints: 1 hour and 15 minutes, I wanted to thank you for all the wonderful instructions/advise you give on your site. When you’re done you won’t need to pour off extra grease the way you would with ground beef. ou are encouraged to verify all canning and food preservation advice on the USDA food preservation website. A lot will depend on the hunter, how the meat was handled just after the kill, and what the animal itself was eating. For others, it’s a necessity. Add enough hot broth or other liquid to cover. So if it is there, you won’t know it until you get sick. We like to reference our burger by A or B grinds as well as Single verses Double grinds. Skip the take out and sweep your partner off their feet with one of these mouthwatering... On this edition of "Deer Dog," Jeremy Moore discusses how to connect food plots to deer and your deer dog. A moose heart is huge! Chill in your freezer for about 30 minutes or until the meat becomes firm to the touch, but not frozen through. I usually use plain water or beef broth. this works well for me. One example is cooking 100 percent ground venison in coconut oil for my Thai venison lettuce cups. Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property. I personally am not a trophy hunter, but I do get a lot of meat “donations” from friends who are. When you’re done you won’t need to pour off extra grease the way you would with ground beef. If you make a purchase via a link on this site, I may receive a small commission on the transaction - at no added cost to you. So take a paper towel and wipe off the rims of the jar now. The flavor of venison holds up well in spicy dishes that would overwhelm the flavor of ground beef. Deer watch the ground very closely. It’s a good idea to toss the meat back in the freezer for 10-15 minutes in between the grinds so it stays cold. I thought surely there was something I was missing. The medium or large plates are perfect if you want coarse ground meat for recipes like chili.

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