David and Tammy Stewart of Ellerbe, NC recently canned some venison aka
deer meat at their beautiful cabin home near Mountain Creek which feeds into
the Pee Dee River on the Richmond County side and provided me with some
pictures and a description of the process. My bride and myself have
canned vegetables, etc. but not any meat of which I was very interested once
David told me what they were going to do. A pictorial essay of the
David and Tammy Stewart "Outdoors" where they love to be! Click on
below thumbnails for a larger view:
David with a nice custom knife which makes skinning a deer much easier.
This knife was made by Blind Horse Knives.
David has the edge when it comes to skinning deer...his Dad has a cooler
on his farm that holds about 15 to 20 deer and David lets the deer age for
about a week before processing...it should be noted that the deer are field
dressed prior to placing in the cooler!
David is using his custom knife to assist in pulling the hide down which
consists of more pulling than cutting but once in a while you have to use
You can see the awesome damage that the bullet from his 30 year old
7mm-08 Remington did and the ole rifle is still going strong.
David is using a homemade butcher knife fabricated from a crosscut saw and he
is taking out the loin aka back strap. This knife holds a fantastic
edge since crosscut saws had some excellent carbon steel in them.
David is taking the main cuts of meat from the bone and all small bits &
pieces were saved for stew meat.
Here David is cutting the deer meat up into 1 1/4 to 1 1/2 inch pieces
for canning. Note their cozy log home!
David is cutting the meat from the fascia (silver looking skin/membrane)
which isn't palatable.
Meat to be canned must be clean of fat and the fascia (silver looking
A bowl of meat cut up and ready for packing into canning jars.
"Tools of the Trade", Pressure canner, canning salt, pint jars, canning
lids and rings and of coarse a full cookie jar close by to snack on.
Raw meat should be packed into the jars with a wooden spoon and leave 1
inch headspace. No liquid is needed as the meat makes it's own broth
as it cooks.
David Stewart's lovely wife, Tammy, adding salt to meat before canning;
1/2 teaspoon for pints and 1 teaspoon for quarts. Note:
Add half the amount once the jar is half full then the rest once the jar is
A slice of onion can be added to the bottom of jar for flavor if you
Lid goes on!
Canner is full.
Canner lid is going on and you process for 90 minutes for quarts, 75
minutes for pints at 11 lbs. of pressure. (Refer to your canner
instructions for individual canner recommendations)
Beautiful! Great like it is on rice/noodles or mix it with
vegetables for soup. You can stir in BBQ sauce then heat it up.
Also great on sesame seed buns with slaw.
Pictures and comments by David and Tammy Stewart. Web published by
Bill aka Mickey Porter 11-23-10.