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Pressure cooking deer and other meats
bpost
Member Posts: 32,669 ✭✭✭✭
I have been canning meat, caribou, moose, salmon, and deer for 30 years or so. One thing I can't get right is the 11# pressure for red meats. No matter how careful I am no matter on what stove or burner I have used I can't hit and hold 11#. I can get to 12# and hold it rock steady for the 90 minute processing time but for some odd reason getting it to stay at 11# has driven me nuts.
I figure if 11# for 90 minutes is recommended then 12# for 90 minutes has to be better so that is what I have used for the past three decades.
Canned deer makes fantastic soups and stroganoff. I love both and it is common table fare for me year round.
Comments
My very first taste of white tail venison was out of a Ball jar that my Aunt canned up way back when!
It was so lean and tender that it melted in my mouth and will never be forgotten. Funny that I now basically rate all red meat on my experience of that tasty meal that was served more than 50 years ago!
I did 12 pints this time, using them adjusted the time down to 75 minutes. The pressure cooker stayed rock steady at 12 pounds.
I agree canned Venison is fantastic.
Agree, and it makes the toughest old * delicious.
I like to cook squirrel in a Pressure cooker. A young ground hog is good eaten too, they come out nice and tender.
Do up some gravy and rice and man oh man you have a feast.
Bpost, are you cooking on an electric eye? The are the hardest to control. Also, your elevation above sea level makes a difference.
Nope, I am using gas now, at 800 MSL. In Alaska I use electric and had "issues" even then. According to the book up to 15 PSI is fine so I will just be happy with holding 12. All 12 sealed up just fine. Tomorrow is deer meat soup day for me, yum, yum.
I once had a very bad experience with a pressure cooker! Cleaning "stew" off the kitchen ceiling was no fun at all!!
All part of my doctorate degree from the School of Hard Knocks. My 2nd degree burns all healed up without scars so I guess I was lucky.
I would consider the gauge to be at the root of the issue to not hold 11 lbs.
Never canned meat, and we use the Instapot for stews and roasts.
Have used the canner for red meat alot. But also for liver an heart. That it was fantastic is an understatement