Stewart's Deer Canning Process

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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 event follows:

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 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 the knife.

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 skin/membrane).   

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 full.

A slice of onion can be added to the bottom of jar for flavor if you like.

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.

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