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PostPosted: 16 Nov 2012, 11:00 
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Joined: 07 Nov 2012, 08:24
Posts: 656
Location: La Junta, Co.
While running free out west, I had the opportunity to hunt and can all sorts of meats. We use to catch, smoke and can salmon, it was sooooo good. I've also canned plenty of bear, elk, deer and antelope.
After so many years of just chopping up meat and canning stew meat, I decided to get a bit fancy and can a rolled roast.

I took a nice size venison hide quarter venison muscle, chilled it well and sliced it 1/2" thick and about 5 1/2" long or long enough to over lap an inch or so after being stuffed and wrapped, and the proper width so it can easily fit sideways, into a wide mouth canning jar.
Once you have your jars prepared, I like to smear a bit of bacon grease on one side of the steaks, then grill them fast and hot on one side to give them more flavor. Set aside to cool.

I love fruit with meat, so I include it in my stuffing. To give everything more flavor it toss it in a fry pan and brown slightly.
Finely chopped apples, onions, garlic, currents, walnuts or my favorite, pecans. Add prefered herbs & spices salt, pepper, parsley etc.
Lay the steaks grilled side down, then spoon as much stuffing as you want and holding the sides, roll the steak, then tie it with cotton twine in the middle and close to the ends to keep the stuffing from cooking out. I like lots of stuffing in each one.
Slide the rolled roast into the wide mouth jar, add a bit of salt and some apple cider, but only about 1/2 c, the roast will make it's own juices and you don't want it boiling out the top because of too much liquid in the jars. Then secure the lid. I process 90 min. at 15 lbs.
When you want to heat them, loosen lids, remove rings and heat in the oven for 20 min. at 400.
Musselshellgal Enjoy!
IF YOU'VE NEVER CANNED MEAT, PLEASE CONSULT A CANNING SITE FOR MORE DETAILS.
http://www.gopresto.com/recipes/canning/meat.php

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