Canning Venison
Resources for Home Preserving Venison Brian A. Nummer, Ph.D.
National Center for Home Food Preservation
September 2002
Introduction Venison offers variety and an unusual flavor to the fall and winter table. When handled properly it can make an excellent meat. It can be refrigerated or frozen as meat cuts or sausage. It can also be preserved by canning, curing, or drying.
Field-to-Refrigerator Use care when field dressing the deer. Contaminating the carcass is one of the most common errors hunters make. Refrigerate the carcass as soon as possible for best quality; usually within 3-4 hours after killing if the air temperature is above 45 degrees Fahrenheit.
Aging Venison Aging will help dissipate the game taste and permit natural occurring enzymes to tenderize the tissues. Proper aging also firms the meat, giving it better cutting quality. Aging should be conducted between 32 - 35° F for 7 - 10 days. Never age at room temperature. Venison may be cut within 24 hours after the kill and still be acceptable for aging. Improper storage facilities increases risk for spoilage.
Freezing Venison Trim fat and clean cuts so they are ready for end use. Fat will go rancid quicker and often has a very “gamey” undesirable flavor. Use freezer wrap or packaging made for the freezer. For best quality, wrap the meat tightly in plastic wrap first, keeping air out as much as possible. Then wrap packages in moisture- and vapor-proof freezer paper. Seal, label and date each package. Home vacuum sealers will also work for packing venison for freezing. Follow manufacturer directions for vacuum sealing. Freeze quickly at 0°F or below. Freeze no more than 4 pounds per cubic foot of freezer space within a 24-hour period. If space in the home freezer does not permit spreading the packages out, take the wrapped meat to a processing plant or meat locker for quick freezing.
Store ground venison in a freezer at 0°F or colder for no more than 3-5 months. Venison roasts and steaks can be stored up to 6-12 months at this temperature. Meat quality and flavor will deteriorate in the freezer over time. Proper dressing, handling, packaging, quick freezing, and colder freezer temperatures will help maintain meat quality for the longest period of time. Thaw meat in the refrigerator or microwave, never at room temperature. (Adapted from: So Easy to Preserve, Andress and Harrison 1999).
Making Sausage from Venison
Can I safely make a meat jerky without salt? Making low-salt jerky is not recommended. The salt binds the moisture in the meat and thus any bacteria on the meat are more quickly killed because they do not have water available to them.
Venison Cooking Tips The key to cooking venison and to making it tender, moist and delicious is understanding that it has very little fat or fat cover. Add butter or cheese, or baste with other fats for improved flavor. Without much fat cover, the meat tends to dry out. Cook venison slowly using moist heat and baste often with a marinade sauce or oil. Don't overcook. A roast may also be wrapped in aluminum foil after browning or covered in a roasting pan. Strips of bacon may be placed on a roast for self basting. For these foods to be safe, internal temperatures must be high enough to kill any harmful microorganisms. Cook ground meats, chops, steaks and roasts to 160°F. Venison can be substituted for meat in many recipes and makes an excellent variation to your menu. (Source: Estes Reynolds, University of Georgia).
Brian A. Nummer is Project Coordinator with the National Center for Home Food Preservation, Department of Foods and Nutrition, College of Family and Consumer Sciences and Adjunct Assistant Professor, Department of Food Science and Technology, The University of Georgia, Athens.
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.
Document Use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:
Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Home Preserving Venison. Athens, GA: The University of Georgia, Cooperative Extension Service.
References to commercials products, services, and information is made with the understanding that no discrimination is intended and no endorsement by the University of Georgia, U.S. Department of Agriculture and supporting organizations is implied. This information is provided for the educational information and convenience of the reader.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability. An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force.
Contact:
National Center for Home Food Preservation
208 Hoke Smith Annex
The University of Georgia
Athens, GA 30602-4356
Tel: (706) 542-3773 begin_of_the_skype_highlighting (706) 542-3773 end_of_the_skype_highlighting
Fax: (706) 542-1979
Web: http://www.homefoodpreservation.com
National Center for Home Food Preservation
September 2002
Introduction Venison offers variety and an unusual flavor to the fall and winter table. When handled properly it can make an excellent meat. It can be refrigerated or frozen as meat cuts or sausage. It can also be preserved by canning, curing, or drying.
Field-to-Refrigerator Use care when field dressing the deer. Contaminating the carcass is one of the most common errors hunters make. Refrigerate the carcass as soon as possible for best quality; usually within 3-4 hours after killing if the air temperature is above 45 degrees Fahrenheit.
Aging Venison Aging will help dissipate the game taste and permit natural occurring enzymes to tenderize the tissues. Proper aging also firms the meat, giving it better cutting quality. Aging should be conducted between 32 - 35° F for 7 - 10 days. Never age at room temperature. Venison may be cut within 24 hours after the kill and still be acceptable for aging. Improper storage facilities increases risk for spoilage.
Freezing Venison Trim fat and clean cuts so they are ready for end use. Fat will go rancid quicker and often has a very “gamey” undesirable flavor. Use freezer wrap or packaging made for the freezer. For best quality, wrap the meat tightly in plastic wrap first, keeping air out as much as possible. Then wrap packages in moisture- and vapor-proof freezer paper. Seal, label and date each package. Home vacuum sealers will also work for packing venison for freezing. Follow manufacturer directions for vacuum sealing. Freeze quickly at 0°F or below. Freeze no more than 4 pounds per cubic foot of freezer space within a 24-hour period. If space in the home freezer does not permit spreading the packages out, take the wrapped meat to a processing plant or meat locker for quick freezing.
Store ground venison in a freezer at 0°F or colder for no more than 3-5 months. Venison roasts and steaks can be stored up to 6-12 months at this temperature. Meat quality and flavor will deteriorate in the freezer over time. Proper dressing, handling, packaging, quick freezing, and colder freezer temperatures will help maintain meat quality for the longest period of time. Thaw meat in the refrigerator or microwave, never at room temperature. (Adapted from: So Easy to Preserve, Andress and Harrison 1999).
Making Sausage from Venison
- Venison sausage. Univ. GA; http://www.homefoodpreservation.com/how/cure_smoke/venison_sausage.html
- Fresh Game Sausage. Univ. Minn.; http://www.msue.msu.edu/msue/imp/mod01/01600616.html.
- Venison Garlic Sausage, Venison Summer Sausage. N. Dakota State Univ.; http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm.
- Wild Game Polish Sausage. Penn State Univ.; http://foodsafety.cas.psu.edu/test/pdfs/procwldgamefish.pdf.
- Canning Strips, Cubes or Chunks of Venison; http://www.homefoodpreservation.com/how/can_05/strips_cubes_chunks.html
- Venison Mincemeat; http://www.homefoodpreservation.com/how/can_05/mincemeat_filling.html
- Venison Chile con Carne; substitute ground Venison for ground beef in this recipe http://www.homefoodpreservation.com/how/can_05/chili_con_carne.html
- Corning Game, Sweet Pickle Cure of Game, Venison Bologna, Venison Summer Sausage. Penn State Univ.; http://foodsafety.cas.psu.edu/test/pdfs/procwldgamefish.pdf.
- Dry-curing game, Sweet Pickle curing [Game], and Corning Game Meats. Clemson University; http://hgic.clemson.edu/factsheets/HGIC3603.htm.
- Dry Curing Game, Using Sweet Pickle Cure [Game]. N. Dakota State Univ. http://www.abs.sdstate.edu/flcs/foodsafety/menulist/doc/wildsid3.htm.
- Univ. GA; http://www.homefoodpreservation.com/how/dry/jerky.html
- Colorado State Univ. http://www.ext.colostate.edu/pubs/columnnn/nn001003.html
Can I safely make a meat jerky without salt? Making low-salt jerky is not recommended. The salt binds the moisture in the meat and thus any bacteria on the meat are more quickly killed because they do not have water available to them.
Venison Cooking Tips The key to cooking venison and to making it tender, moist and delicious is understanding that it has very little fat or fat cover. Add butter or cheese, or baste with other fats for improved flavor. Without much fat cover, the meat tends to dry out. Cook venison slowly using moist heat and baste often with a marinade sauce or oil. Don't overcook. A roast may also be wrapped in aluminum foil after browning or covered in a roasting pan. Strips of bacon may be placed on a roast for self basting. For these foods to be safe, internal temperatures must be high enough to kill any harmful microorganisms. Cook ground meats, chops, steaks and roasts to 160°F. Venison can be substituted for meat in many recipes and makes an excellent variation to your menu. (Source: Estes Reynolds, University of Georgia).
- A 46-page resource bulletin loaded with venison cooking recipes (Michigan State Univ.; http://www.msue.msu.edu/msue/imp/modac/visuals/E657.pdf.
- Proper processing of wild game and fish (Cutter C. 2000. Proper Processing of Wild Game and Fish. University Park, PA: Pennsylvania State University. Available from: http://foodsafety.cas.psu.edu/test/pdfs/procwldgamefish.pdf.
- Wild side of the menu No. 3 preservation of game meats (Marchello M, Beck P. 2001. Wild Side of the Menu No. 3. Preservation of Game Meats. Fargo, ND: North Dakota State University. Available from: http://www.abs.sdstate.edu/flcs/foodsafety/menulist/doc/wildsid3.htm.
- Preserving game meats (Hoyle EH. 1999. Preserving Game Meats. Clemson, SC: Clemson University. Available from: http://hgic.clemson.edu/factsheets/HGIC3603.htm.
Brian A. Nummer is Project Coordinator with the National Center for Home Food Preservation, Department of Foods and Nutrition, College of Family and Consumer Sciences and Adjunct Assistant Professor, Department of Food Science and Technology, The University of Georgia, Athens.
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.
Document Use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:
Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Home Preserving Venison. Athens, GA: The University of Georgia, Cooperative Extension Service.
References to commercials products, services, and information is made with the understanding that no discrimination is intended and no endorsement by the University of Georgia, U.S. Department of Agriculture and supporting organizations is implied. This information is provided for the educational information and convenience of the reader.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability. An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force.
Contact:
National Center for Home Food Preservation
208 Hoke Smith Annex
The University of Georgia
Athens, GA 30602-4356
Tel: (706) 542-3773 begin_of_the_skype_highlighting (706) 542-3773 end_of_the_skype_highlighting
Fax: (706) 542-1979
Web: http://www.homefoodpreservation.com
Selecting, Preparing and Canning Meat Strips, Cubes or Chunks of Meat Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.
Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb Quarts 90 11 12 13 14
Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot and Raw Pints 75 min 10 lb 15 lb Quarts 90 10 15
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.
Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb Quarts 90 11 12 13 14
Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot and Raw Pints 75 min 10 lb 15 lb Quarts 90 10 15
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.