Posted in Canning, Game Meat, Main Course, food, meat on October 29, 2007 | No Comments »
Good Question. The pat answer is a year or so. But wait that is about the same as freezing.
That’s because no one will go out on a limb in case there is a problem.
First, the quality of the canning job and the canning materials will determine your outcome. If you did a good job prepping [...]
Posted in Canning, Game Meat, Main Course, life, meat on October 29, 2007 | No Comments »
This is not a problem with all game birds but some are downright fowl to cook. Let’s talk Grouse for example. We hunt Ruffed and Blue Grouse here. They are decent sized birds. About chicken sized, but when you go to cook them it smells like you through the guts in the pot and the meat [...]
Posted in BBQ, Beef, Main Course, meat on October 29, 2007 | No Comments »
You ask ten people what their favorite cut of beef is and you could get ten different answers.
There is such a variety available that you can fulfil almost any desire from somewhere on a beef. Except the veggie or sushi crowd I suppose.
Do you prefer the lean cuts?
Top sirloin as either a steak or a roast [...]
Posted in Game Meat on October 22, 2007 | No Comments »
You can substitute Bear or Elk for Venison.
As with any process, desirable or undesirable, there is more than one way to do it. This is meant to be a starting point. When I go to cook a dish, I will do it different from one time to another.
First I take a jar of canned meat and [...]
Posted in Game Meat, tagged Game Meat, Recipes on October 22, 2007 | No Comments »
You can substitute elk or bear meat for venison in this post.
Canning is, first of all, a great way to preserve game meat. It lasts for a long time in a cool place. I can the meat many people use for ground meat. The canning process makes even the most cantankerous piece of 50 year old [...]
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