I also tap every jar 3 times to make sure that they are sealed, I don't know why. It just seems like the correct number of taps. I have always canned my venison raw, with a half teaspoon of canning salt and a half clove of garlic in each pint. I never thought about smoking it first, or using broth to can with. Great video!
Three taps-sounds like a solid canning ritual! 😊 Love your approach with the raw venison, salt, and garlic-keeping it simple and flavorful. Smoking the meat and adding broth definitely brings a different twist, but your method sounds amazing too. So glad you enjoyed the video!
@@sissie44 Backdtrap is the bones, porterhouses and ribeyes! Where tenderized with a mallet then chicken fried double battered, I can eat or used to could eat my weight!
I’m totally off grid and 10x17 pantry full of dry n wet can food. Harvested over 100 deer and never heard, or considered smoking it first. Brilliant! Subscribe! Thanks y’all. Peace
Smoking the deer meat first adds a whole new flavor, definitely worth a try! Thanks for subscribing, and glad you enjoyed the tip. Peace to you as well! 🦌🔥😊
Glad you enjoyed the video! Smoking the meat before canning really adds a unique flavor-definitely worth a try! 😊 And great idea on the deer sausage video, I’ll have to put that on the list. Stay tuned!
So i would have done it a little differently i would have seasoned my bone broth with onions, garlic, a little italian seasoning and black pepper. I was always taught 90 minutes at 15 pounds for all meat. Am I doing it wrong? Great idea to smoke it a bit before canning. Excellent idea. I will have to try that with some of my game.
Its all about your altitude, im at 600 feet so for quarts its 90 minites at 10psi, the Ball book or the like should have a chart. The smoking was pretty cool, ill try it. When i do fish i smoke first at times
Since ive already smoked the meat to almost done 45 minutes is fine / Plus it want last long .. And im around 1000 feet so 10 lbs is plenty. Maybe im wrong but it is how have always done it and it works for us.
@Twistedpinehomestead lol they also say you shouldn't water bath meat. I have friends that's all they ever do is water bath, it looks great to me n works, that's good enough 😊
Have you ever made deer hash with the meat off the bones. It is gooooooood. Thanks for the info my friend. Was wanting to can some deer but didn’t know how. 👍🦌
Deer hash sounds amazing! I haven’t tried it yet, but now it’s definitely on my list. Thanks for the suggestion! 😊 So glad the video was helpful and you're feeling ready to can some deer meat now. Happy canning! 🦌👍
Hop up the meat, boil the bones get that marrow and gelatin for broth, seasoned for the meat. A light roasting over charcoal to remove some moisture, then put in a pressure cooker slow, let the pressure do the work. Seal and look for future meals! But putting in molten tallow would seem brneficial!
Thanks for watching! 🍖 What’s your favorite way to prepare deer meat? Let me know in the comments below! 🔔 Don’t forget to subscribe for more wild game recipes and meat preservation tips! You can check out my other video on [How to Make Venison Jerky here] (link to the video). If you try this recipe, tag me on social media with your results! 👍
I also can our deer meat. I about 5% are prepped with veggies for easy stew ( add the thickness or seasoning when preparing to eat, not at canning stage). My family's favorite with canned deer meat is the equivalent of beef tips and gravy over rice. There is never any leftovers!
That sounds fantastic! Prepping some jars with veggies for easy stew is a smart idea-definitely makes dinner quick and easy. Now that sounds like a winner! 🍚😋 I’m not surprised there are never any leftovers! Thanks for sharing your tips!
Enjoyed the video? Feel free to support the channel by buying us a coffee! buymeacoffee.com/twistedpine
Awesome awesome and some of the best we could ever have
Thank you! Couldn't agree more-there's nothing like it! 🙌 Glad you enjoyed the video!
I also tap every jar 3 times to make sure that they are sealed, I don't know why. It just seems like the correct number of taps. I have always canned my venison raw, with a half teaspoon of canning salt and a half clove of garlic in each pint. I never thought about smoking it first, or using broth to can with. Great video!
Three taps-sounds like a solid canning ritual! 😊 Love your approach with the raw venison, salt, and garlic-keeping it simple and flavorful. Smoking the meat and adding broth definitely brings a different twist, but your method sounds amazing too. So glad you enjoyed the video!
NOW THAT’S REALLY LIVING!!!
🥰🥰🥰
Living the good life, one jar at a time! 😄🙌
I can NOT believe you cooked the back strap 😮 you know that comes to me and gets fried 😂. This was a very good video.
Believe it or not, sometimes I like to live on the edge... and that includes my cooking methods! Glad you liked it!
@@sissie44 Backdtrap is the bones, porterhouses and ribeyes! Where tenderized with a mallet then chicken fried double battered, I can eat or used to could eat my weight!
Smoking is a nice addition. Like to see the gravy made from the juices.
Old Red Eye Gravy with some biscuts umm ..
Good work,them onoins came right back to life
I appreciate your kind words! Glad you enjoyed the video !
Heck yeah I'm gonna to try this! Great informative video Sir! Thank you
That's awesome to hear! I'm really glad you found the video helpful. Let me know how it goes when you try it out! 😊
I’m totally off grid and 10x17 pantry full of dry n wet can food. Harvested over 100 deer and never heard, or considered smoking it first. Brilliant! Subscribe! Thanks y’all. Peace
Smoking the deer meat first adds a whole new flavor, definitely worth a try! Thanks for subscribing, and glad you enjoyed the tip. Peace to you as well! 🦌🔥😊
great video man, I'll have to try this for sure
Thanks so much! 🙌 Definitely give it a try, it's a great way to preserve that deer meat. Let me know how it goes when you do!
Looks great! Can't wait to do my own!
Go for it!
Great video thanks for posting
Glad you enjoyed it
Looks good got to love then old cooking techniques
You got that right! Thanks for watching.
Thank you🎉!! Wonderful video and you had god blessed helpers too! Take care sir!!😊
Thank you kindly
Great video!
God bless you too sir.
Thank you kindly
Mmmmmm mmmmm!!!
Cheers from Montana!
Nothing like that homemade goodness!
Never heard of smoking the meat your gonna can. Will try it loved the video. I'd like to see a deer sausage video please😊
Glad you enjoyed the video! Smoking the meat before canning really adds a unique flavor-definitely worth a try! 😊 And great idea on the deer sausage video, I’ll have to put that on the list. Stay tuned!
I would bet that smoked and then canned deer meat is amazing.
trust me, it turned out amazing! 😄🔥 You’ve got to try it if you haven't already-smoked and canned deer meat is next level!
So i would have done it a little differently i would have seasoned my bone broth with onions, garlic, a little italian seasoning and black pepper. I was always taught 90 minutes at 15 pounds for all meat. Am I doing it wrong? Great idea to smoke it a bit before canning. Excellent idea. I will have to try that with some of my game.
Its all about your altitude, im at 600 feet so for quarts its 90 minites at 10psi, the Ball book or the like should have a chart. The smoking was pretty cool, ill try it. When i do fish i smoke first at times
Since ive already smoked the meat to almost done 45 minutes is fine / Plus it want last long .. And im around 1000 feet so 10 lbs is plenty. Maybe im wrong but it is how have always done it and it works for us.
@Twistedpinehomestead lol they also say you shouldn't water bath meat. I have friends that's all they ever do is water bath, it looks great to me n works, that's good enough 😊
Pressure can 90 minutes for quarts, 75 minutes for pints. That's for any meat except fish or seafood, it goes a bit longer.
Looks good
Thanks! Glad you think so! 😄
First things first... Great Video! I make a stew and deer burgers.
Thanks so much! Glad you enjoyed the video! 🙌 Deer stew and burgers sound delicious-great ways to enjoy that venison! 🍲🍔
Have you ever made deer hash with the meat off the bones. It is gooooooood. Thanks for the info my friend. Was wanting to can some deer but didn’t know how. 👍🦌
Deer hash sounds amazing! I haven’t tried it yet, but now it’s definitely on my list. Thanks for the suggestion! 😊 So glad the video was helpful and you're feeling ready to can some deer meat now. Happy canning! 🦌👍
Hop up the meat, boil the bones get that marrow and gelatin for broth, seasoned for the meat. A light roasting over charcoal to remove some moisture, then put in a pressure cooker slow, let the pressure do the work. Seal and look for future meals!
But putting in molten tallow would seem brneficial!
Thanks for the tips!
Hello have a good day.
Hello! Hope you’re having a great day too! 😊
Thanks for watching! 🍖 What’s your favorite way to prepare deer meat? Let me know in the comments below!
🔔 Don’t forget to subscribe for more wild game recipes and meat preservation tips! You can check out my other video on [How to Make Venison Jerky here] (link to the video).
If you try this recipe, tag me on social media with your results! 👍
I also can our deer meat. I about 5% are prepped with veggies for easy stew ( add the thickness or seasoning when preparing to eat, not at canning stage).
My family's favorite with canned deer meat is the equivalent of beef tips and gravy over rice.
There is never any leftovers!
That sounds fantastic! Prepping some jars with veggies for easy stew is a smart idea-definitely makes dinner quick and easy. Now that sounds like a winner! 🍚😋 I’m not surprised there are never any leftovers! Thanks for sharing your tips!
Always gave bones to coyotes not anymore thanks from Canada
Glad i could be of some help.
Talk about off-grid living..
Yea its acouple miles to the nearest light pole lol.
🇺🇲👍👍💯🇺🇲😋
Thank You.
Looks like pee water
lol thats the onion and garlic powder mixed in.
@@Twistedpinehomestead
lol. I see. Cool video. Keep up the great work!