What are you canning now?

[ScoobyRoo]

Quote:
I get to can beef but my DH wont let me touch the venison. The backstraps get smoked and like you we make A LOT of jerky, summer sausage and slim jims. Our summer sausage is always requested for the holidays as well as the jerky. Haven't got his deer yet but yesterday was his first time out. My DH wont hunt when it is warm. He took our 10 yr. old son out to practice with his bow so he can get that young buck.

 

[Opa]

Henry's Chicks, like you husband I don't hunt unless it is cold enough I don't have to worry about the meat spoiling. Since Michigan for some dumb reason reduced the number of doe permits I can take I only get to harvest 5 does and 2 bucks. However, that is never a problem so I make lots of sausage. I give my venison to very few people because most don't appreciate the amount of effort it takes to process.

 

[marymac]

Would anyone post some of their venison summer sausage recipes on here. I just made some and it don't taste too bad , but I still don't have the taste I'm looking for. i don't add any other meat or fat to mine , maybe that's what is missing.

 

[marymac]

Quote:
I made several quarts of this. Thanks Hillbillyhen!! It's very good and not at all too sweet. Now I went brain dead (again

) and besides some apple pie or apple turnovers what else do you all use this for? Can anyone give me a few more ideas on what else I could make with this? It's so yummy!

I just made a dump cake using a jar of apple pie filling. It was easy and oh so good!!!

 

[Opa]

Here is the recipe I use for a ten pound batch

Summer Sausage

1 tbsp ground black pepper
6 tbsp salt
4 tbsp powdered dextrose
2 tsp Prague powder no 1
1 tbsp ground coriander
1 tsp ground giner
1 tsp ground mustard
1 tsp garlic powder
6 tbsp corn syrup solids
8 lbs venison
2 lbs pork trimmings
6 oz fermento

Mix thoroughly and stuff into 2 1/2 x 24 fiberous casing. Hang for several hours. Place in smoker and apply smoke smudge for 3 or 4 hours. Continue cooking until internal temperature of sausage reaches 165 degrees.

Venison Salami

1 pint ice water
6 tbsp salt
2 tsp Prague powder No 1
2 cups soy protein concentrate
1 tbsp white pepper
1 tbsp nutmeg
2 large garlic cloves minced (optional)
6 tbsp corn syrups solids
2 tbsp powder dextrose
8 lbs venison
2 lbs pork trimmings


The pork trimmings are critical to making good sausage from venison. You must have the fat or your finish sausage will be too dry. If you don't have a smoker you can add a couple of tbsps to your meat before stuffing and then you can cook in a 200 degree oven.

All of the ingredients that you can't find at your local grocery can be ordered from www.sausagemaker.com

 

[juliebee]

Quote:
Hi Opa,
I was wondering if you would share the recipe for canning your venison. We just butchered ours last night. I chunked up some to make

stew. I have never canned beef, we do have and use a pressure cooker. By the way the deer was a beautiful 8 point buck.

Julie

 

[Opa]

Quote:
I usually cut the meat into small cubes. Salt and season with Natures Seasonings and the brown quickly in skillet. Pack seared meat into pint jars leaving one inch of head space. I then cover meat with hot beef bullion and process at 10# for 1 hr 15 minutes for pints, 1 hr 30 minutes for quarts.

 

[Jamsoundsgood]

I had a quick question about canning pumpkin butter. I've always just thrown it in the freezer since we don't eat very much of it and I didn't have a pressure canner anyway. I plan on giving it out as gifts this year, got myself a pressure canner and need to know how long to and what pressure to put it in for! Any help would be appreciated.

Don't you just love all the fall goodies?

 

[DawnSuiter]

Quote:
According to this site: http://www.uga.edu/nchfp/ you should not can pumpkin butter

"If apples are the fruit of the season, then pumpkins must be the vegetable of the month! Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash, but we do have directions for canning cubed pumpkin. Pumpkin puree can be frozen or made into a spicy pumpkin leather."

 

[Jamsoundsgood]

According to this site: http://www.uga.edu/nchfp/ you should not can pumpkin butter

Oh, twaddle! It must be a conspiracy by Libby! I'm sure of it.