BIG Kitchen duty ASH1 & AMS vs deer

Zymologist

Zymologist

Joined
May 21, 2012
Messages
1,058
Well tonight I used my BIG ASH1 and AMS as well as a SOB to process my deer.

The AMS did the fine work and the ASH1 was used as my chefs knife they worked great.

This ASH1 really has me shook up I can't get enough of it. It has found a forever home.

Cubed up most of the venison minus the back straps.

cwnLqio.jpg


Does anyone else can their deer? 3/4 of this deer went into cans.
Makes for quick n easy meals and its so tender. :thumbup:

DUeOiXE.jpg


Thanks for looking!
 
Nice pics !! I've never used cans. All the stew meat usually gets zip lock bagged, then sandwich steaks get wrapped up in freezer paper and plastic wrap. Which works great for a quick meal, a little cheese and mayo :thumbup::)
 
Umm??? You put it in jars and...froze it? I've never heard of that. I have a friend in TN who puts what she calls venison rocks in jars. Basically it's ground cooked until it's dehydrated and left out in the open air in sealed jars for up to a year. When ready to use, she just re-hydrates it. Sounds like a lot of trouble to me.
 
Great pics, glad you found a lifelong friend in that ASH-1…… :) Makes me wish I shot more deer this year, I saw plenty but didn't get to put any in the freezer….. ;)

358 said:
Umm??? You put it in jars and...froze it?
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I think not, canned as in what you find on supermarket shelves. Pressure cooked and sealed, ready to eat when you crack the seal….. ;)
 
That's what I would think, but the uncooked meat in a jar threw me.
 
Red Angel Dragnet said:
Great pics, glad you found a lifelong friend in that ASH-1…… :) Makes me wish I shot more deer this year, I saw plenty but didn't get to put any in the freezer….. ;)



I think not, canned as in what you find on supermarket shelves. Pressure cooked and sealed, ready to eat when you crack the seal….. ;)
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Your correct. The meat cooks inside the can during the canning process. So its good for a few years and its tender as hell. I add some water and salt and its as simple as that.

Just like canning vegetables/fruits etc. Tonight we opened a jar warmed the venison up in the cast iron skillet. Sauteed up some onion, peppers, and mushrooms and threw that + venison
on wraps and melted cheese ontop. IT WAS DELICIOUS.

Don't ask me why but every bite even some of the less desirable cuts of the deer are all so tender when canned.

It is some extra work but its worth it to me and doesn't cost me a thing except my time.
 
Canned venison is great my neighbors regularly do over 150 jars, gave me few to try and I enjoy it very much.
 
I've canned venison and moose meat for years. I learned to do it from my Dad. It is awesome, chunks of deer meat in it's own broth ready to go for a quick, easy meal. Heat it up, thicken the broth a bit with a little flour and pour it over rice or mashed potatoes.

I was able to justify buying a very nice (and damned expensive) pressure cooker when I decided I would use it for canning venison and meat as well as vegetables from the garden and pickles.

If you can and have never tried to can venison, give it a shot! You will not regret it!
 
Just so I'm clear on this, you put it in raw, and do you fill the jars to the brim? Put any water in it? Just doesn't seem like any air space would conduct heat very well through the jar. I'd like to try it, although it's too late for this season--everything's already in ground, sausage, or snack sticks. Maybe not too late for hog and squirrel.
 
358 said:
Just so I'm clear on this, you put it in raw, and do you fill the jars to the brim? Put any water in it? Just doesn't seem like any air space would conduct heat very well through the jar. I'd like to try it, although it's too late for this season--everything's already in ground, sausage, or snack sticks. Maybe not too late for hog and squirrel.
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You put the meat into the jars raw and do not add any liquid, the meat will produce it's own juices. Fill the jars with meat leaving one inch of space at the top. I just use a bit of salt when I can venison or moose. That way, I can add any sorts of spices when I use the canned meat. You really should try it. It is very easy and the canned meat is tender and tastes so good!
 
The BIG ASH1 and the AMS look like they fit the job perfectly. The way the slabs on your knives (I love the red & black!) match the rich color of the venison just makes your photos even cooler.
 
358 said:
Just so I'm clear on this, you put it in raw, and do you fill the jars to the brim? Put any water in it? Just doesn't seem like any air space would conduct heat very well through the jar. I'd like to try it, although it's too late for this season--everything's already in ground, sausage, or snack sticks. Maybe not too late for hog and squirrel.
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Yep Liza is right! My recipe cooks them for an hour and the jars are surrounded by boiling water during the canning process. It cooks them just fine. Let us know if you try it you won't be disappointed.
 
LizaMari said:
I've canned venison and moose meat for years. I learned to do it from my Dad. It is awesome, chunks of deer meat in it's own broth ready to go for a quick, easy meal. Heat it up, thicken the broth a bit with a little flour and pour it over rice or mashed potatoes.

I was able to justify buying a very nice (and damned expensive) pressure cooker when I decided I would use it for canning venison and meat as well as vegetables from the garden and pickles.

If you can and have never tried to can venison, give it a shot! You will not regret it!
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OMG! Does that ever sound GOOD!!!! :eek:
Yummers!!!!!!!!!!! :D
 
LizaMari said:
You put the meat into the jars raw and do not add any liquid, the meat will produce it's own juices. Fill the jars with meat leaving one inch of space at the top. I just use a bit of salt when I can venison or moose. That way, I can add any sorts of spices when I use the canned meat. You really should try it. It is very easy and the canned meat is tender and tastes so good!
Click to expand...

I wish we had Moose in PA. I've never had the chance to try Moose yet. How does it compare to venison in your opinion?
 
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