Put more deer in the freezer again.

[DirtySteve]

Back from the N. Georgia woods this past week, got two does the first morning despite the warm weather. Front came through, but failed to kick'em up..... oh well, felt like staying up there given last week's events.....

[ErikD]

Have you ever tried drying and/or smoking the meat?

[DirtySteve]

Originally Posted by ErikD

Have you ever tried drying and/or smoking the meat?

No I haven't personally,but I've ingested it quite a few times though,, but our meat harvest is usually relatively small, so we usually choose to take it to the butcher skinned, cut up, and iced down in a cooler.

[DirtySteve]

The Swedish Mauser made short work of this spike, just a bit over 100lbs. It was windy and he materialized 50 yards away in the canebrake near a creek. 140 gr bullet clipped the backbone just behind the shoulder, he folded and tipped over without further adeiu...........

[500grains]

Good deal. 6.5 is an effective caliber.

[RetVet]

I don't know if I'll go out this year or not. If I take a deer it will be on my own property and not subject to the state extortion (license) requirement.

[hangfire]

They don't allow large caliber rifle hunting in Indiana. I'd prefer to hunt that way, but don't wan't to get shot by some idiot.

[Czubek]

Good deal. Three for the freezer will keep you going.

Have you tried canning it yet?

Brian

[4thIDvet]

Good shootin Steve. Georgia is loaded with deer. Year ago I was driving a road off season up their and looked over in a field, thought it was cows grazing. Whole field was covered with deer.
Loads of them here also, but yes their on the small side. Wish they would open a bear season here, were loaded with them also.
Driving home from the V.A. yesterday a mother bear and two good sized cubs ran across the road.

[10 Bears]

Originally Posted by Czubek

Good deal. Three for the freezer will keep you going.

Have you tried canning it yet?

Brian

What temp. and for how long do you have to keep it in the pressure cooker?

[buzgun]

Good one Steve

[Czubek]

Originally Posted by 10 Bears

What temp. and for how long do you have to keep it in the pressure cooker?

We bring it to ten pounds pressure and hold it for 40 minutes, I believe the time is right, then let it come down on it's own, don't relieve pressure, so as not to break the jars. We did a batch two years ago and it's still as good as when we did it.

Brian

[10 Bears]

Originally Posted by Czubek

We bring it to ten pounds pressure and hold it for 40 minutes, I believe the time is right, then let it come down on it's own, don't relieve pressure, so as not to break the jars. We did a batch two years ago and it's still as good as when we did it.

Brian

Is that with the lids tight, or off?

Thanks!

[Czubek]

Originally Posted by 10 Bears

Is that with the lids tight, or off?

Thanks!

Lids just snug. You want the air to escape, but still tight enough for a seal when the external pressure drops back to atmospheric pressure.

Also, add no liquids at all, as the meat makes it's own liquid. We tried with the recommended amount of suet, and plain and found they're both pretty much the same, so we can it sans suet.

Brian

[10 Bears]

Originally Posted by Czubek

Lids just snug. You want the air to escape, but still tight enough for a seal when the external pressure drops back to atmospheric pressure.

Also, add no liquids at all, as the meat makes it's own liquid. We tried with the recommended amount of suet, and plain and found they're both pretty much the same, so we can it sans suet.

Brian

I have well over a hundred canning jars, have probably sold, or given away, that many again, over the years.
Probably sell them at a yard sale, next year.