Canning venison - raw pack

ryseryse_2004February 4, 2014

I know I can raw-pack chunks of venison but can I do that also with ground venison? I would rather not cook it first unless absolutely necessary.

Thank you for reporting this comment. Undo
2ajsmama

I don't see a raw pack option for any ground meat- and NCHFP recommends adding pork fat to venison.

Here is a link that might be useful: Canning ground meat

    Bookmark   February 4, 2014 at 12:19PM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Agree. There is no raw pack provision for any ground meat. It needs to be pre-cooked and defatted first. Edited to add reason is that grinding meat increases the free fat content substantially.

Dave

This post was edited by digdirt on Tue, Feb 4, 14 at 14:34

    Bookmark   February 4, 2014 at 2:32PM
Thank you for reporting this comment. Undo
2ajsmama

Question - if ground venison is so lean that they recommend adding pork fat to the ground venison, why wouldn't that be able to be canned raw? Is it because raw ground meat would tend to pack tighter than raw chunks/strips (and therefore density issue)?

    Bookmark   February 4, 2014 at 4:36PM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

The added fat is only if you are going to shape it into patties or balls per that part of the directions. Some fat is needed for it to hold its shape and sometimes venison doesn't have much.

If sauteing and packing it ground withOUT shaping - see the distinction in the instructions - then it isn't needed although I suppose you could add some for flavoring if you wanted since you be turning right around and removing it once cooked and before jarring it.

It is an either/or set of instructions but both are hot pack.

Dave

PS: personally I'll never raw pack any cut of venison ever again. The hot pack results in a much superior end product in both appearance and flavor so it is the only method we have used for years.

This post was edited by digdirt on Tue, Feb 4, 14 at 18:25

    Bookmark   February 4, 2014 at 6:19PM
Thank you for reporting this comment. Undo
2ajsmama

Haven't hot packed meat yet but based on raw pack beef cubes I did I have to say hot pack is probably better. Just looking for clarification since you said hot pack needed for defatting, and venison called for *added* fat!

    Bookmark   February 4, 2014 at 8:59PM
Sign Up to comment
More Discussions
Freezing stuffed peppers?
I have sooo many beautiful sweet peppers and quite...
aka_peggy
Jamacian Relish Receipe?
I am looking for a receipe for something called Jamacian...
bluejean
Who said this isn't canning season?
We went to Aldi's store because they had a huge sale...
dellr
Mason jar sale!
I was just at K-Mart (Niles, Ohio) and they have a...
dellr
First time pressure canning
I am embarrassed to admit I have never pressure canned....
luvncannin
© 2015 Houzz Inc. Houzz® The new way to design your home™