Canned venison burger

[coyote101]

I have canned a bit of venison in the past several years, but it was always cubed, whole meat. Today I canned sixteen pints of ground venison. It looks like it came out okay, and I'm anxious to give it a try.

Sixteen pints ready to go.


Pat

[FinsnFur]

Never had canned ground venison, but I absolutely love frozen ground venison.
You got a nice little stash there.

[bigben]

Id be interested in hearing how the texture is.  I had talked the wife into doing ground venison with seasoning already in it like taco or sloppy joe but we never did.  As canning seems to really bring out salty taste. 

What process did you do?  did you cook the burger off before placing in the jar or did you raw pack?  is it straight venison or did you add some fatty beef or pork to the mix? 

[coyote101]

...did you cook the burger off before placing in the jar or did you raw pack?  is it straight venison or did you add some fatty beef or pork to the mix? 

Ben,

It is a mix of three parts venison and one part fatty ground beef. I lightly browned it, maybe fifty percent cooked, still a bit of pink.  I put the hot meat in warm jars with about one inch headspace, then added hot bullion to the same level. Pressure canned for seventy-five minutes. I don't usually add liquid when canning whole meat, but the couple of videos I watched, recommended doing it with ground meat. I'll let you know how it is, once I've used some.

Pat   

[bambam]

I can a lot of deer meat but never thought of canning burger. Thanks Coyote.

[bigben]

...did you cook the burger off before placing in the jar or did you raw pack?  is it straight venison or did you add some fatty beef or pork to the mix? 

Ben,

It is a mix of three parts venison and one part fatty ground beef. I lightly browned it, maybe fifty percent cooked, still a bit of pink.  I put the hot meat in warm jars with about one inch headspace, then added hot bullion to the same level. Pressure canned for seventy-five minutes. I don't usually add liquid when canning whole meat, but the couple of videos I watched, recommended doing it with ground meat. I'll let you know how it is, once I've used some.

Pat   

so how did this turn out?

[msmith]

Anxious to hear how it tastes. I may have to try this sometime.

[bigben]

I kinda resurected an old thread.  so Idk if he will come back and make a post.  We have some deer meat that needs canned and I would like to do some ground.  Will update when we do it.

[nastygunz]

Coincidentally I just had some buck steak for dinner 👍

[bigben]

So to add to this we did try some canned ground venison the past few weeks.  We started out doing a quart jar of ground along side some regular chunks.  IDK why I thought the flavor would be different but the burger tastes exactly like chunk meat.  I was hoping to get away from that roast beef flavor.  One thing we learned that even a wide mouth jar still holds the meat in and a wide mouth pint would prob be the best option.

I browned the meat and drained off the liquid.  Put hot meat back into jars and filled with hot water and put beef bouillon in.  Processed per chunk meat times. 

Then we tried doing some with sauce or seasoning in.  Taco meat and sloppy joe.  The sloppy joe came out bitter then it went in.  Which isnt the worst thing because it is still edible.  The taco meat came out normal.  I also did another go of wide mouth pints of just burger.  This time I added half a tsp of salt just for flavor.  Same roast beef flavor. 

Anyway you do it cook first though.  Because if you dont you will have a loaf of meat that isnt like a meatloaf. 

[FinsnFur]

So to add to this we did try some canned ground venison the past few weeks.  We started out doing a quart jar of ground along side some regular chunks.  IDK why I thought the flavor would be different but the burger tastes exactly like chunk meat.  I was hoping to get away from that roast beef flavor.  One thing we learned that even a wide mouth jar still holds the meat in and a wide mouth pint would prob be the best option.

I browned the meat and drained off the liquid.  Put hot meat back into jars and filled with hot water and put beef bouillon in.  Processed per chunk meat times. 

Then we tried doing some with sauce or seasoning in.  Taco meat and sloppy joe.  The sloppy joe came out bitter then it went in.  Which isnt the worst thing because it is still edible.  The taco meat came out normal.  I also did another go of wide mouth pints of just burger.  This time I added half a tsp of salt just for flavor.  Same roast beef flavor. 

Anyway you do it cook first though.  Because if you dont you will have a loaf of meat that isnt like a meatloaf. 

DO you add any tallow when your canning it? I've never canned any, just asking. But I feel like the tallow gives it the flavor when I make burger and then simply freeze it. And I could eat it year round it's so good.
Beef tallow definitely makes a different taste then pork tallow does.

[bigben]

So I grind a 70/30 of deer with beef tallow.  So its cooked in tallow these are packs of burger that was froze.  We are trying to free up space for the coming hunting season.  So yea it has tallow in it and you can see it in the finished product but it still has a roast beef flavor.

and i agree our burger tastes just like beef.  we grind about 130 pounds a year and when we give some to friends they cannot believe its deer and its not "gamey"