I have to say cooking is my passion and now canning is my love A friend gave me a bunch of deer meat I’ve done it different ways. Thought I would try yours. Sidenote I’m Mexican this by far is my favorite recipe. It taste just like Machaca And is great for tacos ,burritos,Tamales love it! You cannot tell this is venison it tastes like shredded beef roast Mexican style I did add a jar of my homemade salsa as well . This is now my go to recipe Thank you so much for sharing.
Pressure canning you don’t need to pre-sterilize the rings and lids. Water bath canning you do. You show the important step of wiping the jar mouths after filling to get a good seal.
Great, I was looking for more ways to use the venison meat, than stew. I would suggest before putting on the flat lids, to wipe the rims with a little vinegar on a cloth, to eliminate any particles or oil that would prevent a good seal.
Man I was skeptical when I saw all that nasty silver skin left. I would have bet a hundred bucks it would still be a mess in the jar. I have been considering buying a pressure canner for awhile but this finally sold me.
No need to sterilize jars for pressure canning as everything gets sterilized during the pressure canning process. NO!!! You need to vent that steam for 10 minutes before adding the weight/regulator. And you shouldn't stack jars on top of the lids like that. You need to use a rack on top of the first layer of jars. Aces on the dramatic camera angle shots of the bowl of finished venison though.
I have to say cooking is my passion and now canning is my love A friend gave me a bunch of deer meat I’ve done it different ways. Thought I would try yours. Sidenote I’m Mexican this by far is my favorite recipe. It taste just like Machaca
And is great for tacos ,burritos,Tamales love it! You cannot tell this is venison it tastes like shredded beef roast Mexican style I did add a jar of my homemade salsa as well . This is now my go to recipe Thank you so much for sharing.
Thank s for the comment! I'm so glad you like it!
Looks awesome! Gonna try your recipe.
Pressure canning you don’t need to pre-sterilize the rings and lids. Water bath canning you do. You show the important step of wiping the jar mouths after filling to get a good seal.
Great, I was looking for more ways to use the venison meat, than stew. I would suggest before putting on the flat lids, to wipe the rims with a little vinegar on a cloth, to eliminate any particles or oil that would prevent a good seal.
I have 2 deer to process tonight and this is definitely going to be my first batch!
I hope you love it too. Thanks for watching!
10 pints processing in my canner as I type this. Can't wait to try it.
Dude-Where is your funnel? Keeps the jar clean when packing . Looks really good . Getting some meat from my brother in law.
Funny thing is, I have the funnel and forgot to use it. Thanks for the comment!
I just made this, holy shit amazing!
I'm glad it worked out for you. Thanks for watching!
Man I was skeptical when I saw all that nasty silver skin left. I would have bet a hundred bucks it would still be a mess in the jar. I have been considering buying a pressure canner for awhile but this finally sold me.
It magically melts away. Thanks for watching and good hunting!
No need to sterilize jars for pressure canning as everything gets sterilized during the pressure canning process. NO!!! You need to vent that steam for 10 minutes before adding the weight/regulator. And you shouldn't stack jars on top of the lids like that. You need to use a rack on top of the first layer of jars. Aces on the dramatic camera angle shots of the bowl of finished venison though.
Did you add any water to the jars , or just the seasoning things and meat , thanks !
No water needed. Thanks for watching!
@@AgeofAnderson thank you!
Them packs of spice is mostly sugar.
You didn't put a rack in between your jars. That's pretty scary. Recipe looks tasty though.
I cut all the nasty silver skin off.
Poor hand hygiene, use cheap vinyl disposable gloves for handling raw meat.