Processing our own meat has been a way of life since I can remember. There were always cows and hogs being put up for the winter at my grandfather's farm and of course there was always a deer or two hanging up in the cooler during the fall. I'm blessed that he had a vision way back in the 60's to have a building specifically built for processing meat, complete with walk-cooler, industrial sink, cutting tables, meat grinders and saws. I've since inherited that 20'x20' block building and each fall you can find myself and friends in there cutting and processing meat.
Typically we cut roasts and grind burger and sausage from the deer we kill but my neighbor and buddy Scott Thomas has been canning venison for some years now and let me tell you it is excellent! The process is easy! Take pint jars and stuff them tight with venison that's been cubed into 1" squares a tablespoon of salt on top and lightly tighten the lid and place in a pressure canner for 75 minutes! That's it! Once the canner has cooled down, take your jars out to cool and wait for those "pings" to ring out as the lids start to seal and they're ready to go on the shelf for the next couple of years! When you take the meat out it smells wonderful, is tender, and can be used in a number of recipes from tacos to stroganoff!
If you're looking for a way to diversify your venison portfolio I highly recommend canning! It needs no refrigeration and you'll have a healthy and delicious pre-cooked meat ready to go in your next dish! Find all your meat processing and cooking needs at https://www.agrisupply.com .
