Canning Venison

I got a great tip from my SIL and decided to give it a whirl. She says if you can venison (deer meat) with a hunk of beef fat, it will taste like beef when you open it up. If this works, I'm gonna need a WHOLE lot more cans for all that deer meat I have in the freezer!

I defrosted a bunch of sirloin that Taxi Dad gave us this year, cut into chunks...removing all the fat and connective tissue...I filled pint jars with the deer meat, and put a couple small chunks of beef fat I gleaned off a brisket that I was preparing for smoking on top of the venison. Finally, I added a touch of salt and a little bit of water, screwed on the tops and processed at 10 pounds of pressure for 75 minutes. You can find a detailed account of how to can meat here.

Anyhow, I'm finding that the worst part about canning is that you can't tell how your stuff turned out right away! So I guess I'll wait a while and let you know how it turned out when I open up a jar!