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Thread: Hawg's Bambi in a jar canned vension

  1. #1

    Hawg's Bambi in a jar canned vension

    6 or 7 pint jars.

    Cubed, strips, or of chunks venison to fill jars but leave one inch head space.

    Brown venison in frying pan. Use a little fat to fry as venison is very lean. Keep venison rare in the middle.

    Take venison out of frying pan and now make a broth by adding water to drippings boil a couple minutes. Skim off fat.

    Add 1/2 teaspoon of pickling salt( no do not use table salt) to each jar
    Add a clove of garlic if you want to.

    Now pour hot broth over venison in jars fill to one inch head space just covering venison.

    Wipe Jar rims put your hot lids on jars adjust rings.

    Put in the pressure cooker for 75 minutes at 10 lbs pressure.

    If you do quart size jars cook for 90 minutes at 10 lbs pressure

    Enjoy
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  3. #2
    Don't get too close, I bite! RubberDuck's Avatar
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    I may do a few jars this year just for something different.

    Sent from my SM-G955U using Tapatalk

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  5. #3
    VIP Member! Dwight55's Avatar
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    OR, . . . if you are lazy like me.

    Cut up the venison, . . . into 1 inch or so cubes, . . . don't be too finicky on the size and shape, . . . 1 inch strips work as well.

    Stuff them into clean, sterilized, pint jars, . . . leave 1 inch of head space above the meat, . . . DO NOT add anything but meat to the jars, . . . put clean, new, sterilized lids on them and seal.

    Put them in the pressure cooker for 75 minutes at 10# pressure, . . .

    And forget all that extra work Hawg does.

    Mine turned out real well using my recipe, . . . and it is soooooooooooooooooooo much easier and quicker.

    But to each his own.

    May God bless,
    Dwight

    PS- Hawgrider is a masterchef and his version really is better but I don't have the skills he does.
    Last edited by hawgrider; 12-17-2017 at 07:19 PM.
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  7. #4
    Your version sucks Lol!
    Yes pretty sure we went down this road before at PF

    Hawg is not lazy and my method is better than yours nah na na na nah!
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  8. #5
    And BTW make your own damn thread.

    Quote Originally Posted by Dwight55 View Post
    OR, . . . if you are lazy like me.

    Cut up the venison, . . . into 1 inch or so cubes, . . . don't be too finicky on the size and shape, . . . 1 inch strips work as well.

    Stuff them into clean, sterilized, pint jars, . . . leave 1 inch of head space above the meat, . . . DO NOT add anything but meat to the jars, . . . put clean, new, sterilized lids on them and seal.

    Put them in the pressure cooker for 75 minutes at 10# pressure, . . .

    And forget all that extra work Hawg does.

    Mine turned out real well using my recipe, . . . and it is soooooooooooooooooooo much easier and quicker.

    But to each his own.

    May God bless,
    Dwight
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  9. #6
    I cube mine, fill jar half full, add one teaspoon Lipton onion soup mix, fill almost to top, add another teaspoon onion soup mix, then top off with beef tallow, add a small slice of carrot........not saying this is better, different recipes have different flavors, canned venison is the best......l am always open to different ideas......

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  11. #7
    I Never Log Off!
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    OK, OK, fella's I will end this conversation by stating, send me a jar of each, Ill pay for shipping and handling, and I will determine the winner.
    You will never be forgotten. RIP Corporal Bradley Coy (USMC)

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  13. #8
    Quote Originally Posted by hawgrider View Post
    6 or 7 pint jars.

    Cubed, strips, or of chunks venison to fill jars but leave one inch head space.

    Brown venison in frying pan. Use a little fat to fry as venison is very lean. Keep venison rare in the middle.

    Take venison out of frying pan and now make a broth by adding water to drippings boil a couple minutes. Skim off fat.

    Add 1/2 teaspoon of pickling salt( no do not use table salt) to each jar
    Add a clove of garlic if you want to.

    Now pour hot broth over venison in jars fill to one inch head space just covering venison.

    Wipe Jar rims put your hot lids on jars adjust rings.

    Put in the pressure cooker for 75 minutes at 10 lbs pressure.

    If you do quart size jars cook for 90 minutes at 10 lbs pressure

    Enjoy
    Mountaingirl use this recipe for canning venison or beef.

    You can also just cold pack it and skip the browning part to make it quicker. No freezer no problem start putting up some jars.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  15. #9
    Don't get too close, I bite! RubberDuck's Avatar
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    This is my year for canned bambi never done it before but have eaten it many times. They say nono but bite me with the browning method I have eaten right out of the jar.

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  17. #10
    Quote Originally Posted by RubberDuck View Post
    This is my year for canned bambi never done it before but have eaten it many times. They say nono but bite me with the browning method I have eaten right out of the jar.
    Yeah the Ball food nazi's want you to reheat to 165 or so before you eat. But many a folk have eaten right from the jar cold after its canned.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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