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Canning Moose Meat

Posted by on October 6, 2015

It been pretty busy around here lately. The hubby getting a bull moose during hunting season and processing 900 or so pounds of meat will do that. Between processing, hanging, cutting up roasts, grinding hamburger, etc, etc, we’ve been busy. Last processing job? Canning moose meat.

 

Canning Moose Meat - IdlewildAlaska

There’s moose pepperoni hanging and drying in the kitchen. Hubby used the recipe from this book.

Homemade Moose Pepperoni - IdlewildAlaska

There’s a cooler on the front porch (in fall and winter, the front porch is a second fridge and freezer for most Alaskans) full of roasts in a brine (recipe from this book), soon to be pastrami and corned beef.

The freezer is full of roasts, steaks, briskets, and hamburger. Many thanks to my mom and dad for all the help processing it!

Moose Pastrami in the making - IdlewildAlaska

Corned moose and soon-to-be pastrami.

My mom and I spent a couple hours Monday night cutting up end pieces into nicely cubed stew pieces. (Yes, hours! Moose are big.) Instead of freezing it, we both decided to can it. For a couple reasons:

1. Canned stew meat is already cooked. It’s no longer necessary to cook it in the crock pot all day long. Roast up the veggies, make some gravy, toss it all together and chow down!

 

 

2. If the power goes down, no worries about it going bad when the freezer is dead.

3. Our freezers are already full of moose, salmon, pork, veggies…

READ NEXT: HOMEMADE MOOSE SUMMER SAUSAGE

 

Canned Moose Meat

Cut meat into bite-sized cubes. Clean off gristle etc.

Raw pack the meat into hot, sterilized jars – TIGHT. Leave 1 inch head space.

Pour hot chicken stock (Mom and I have discovered it’s better than beef stock). Remove all the air bubbles – I used a butter knife. Just shove it down around the edges and watch those air bubbles disappear. Adjust the liquid to keep that 1 inch head space.

Clean off the rims, place the jar lids and rings. Tighten to fingertip tight.

Place in pressure canner (preheated). Simply Canning has the pressure times, altitude adjustments, etc. I canned mine in quart jars, let the canner steam for 10 minutes, brought to 10 pound pressure, and canned for 1 hour 30 minutes.

Sharon at Simply Canning did not add liquid. I canned according to the Ball Blue Book The Guide to Home Canning and Freezing and added liquid. There was a lot of spewing in the canner and there was a lot of broth in the canner when I opened it. I’m thinking next time I may go with Sharon’s method and skip the liquid, but until then, I’ll be enjoying moose stew!

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Canning Moose Meat - IdlewildAlaska

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2 Responses to Canning Moose Meat

  1. Jaqueline Biggs

    Yum! Canned moose meat! We used to can moose meat after hunting season just as you have done. My mom didn’t use any liquid in the caning jars. She would put chunks of onion, garlic cloves and peppercorns in the bottom of each jar and then pack the meat chunks firmly but loosely to the top and seal it off. When those jars came out of the canner they were magically filled with all the juice and water the meat had contained. Opening a jar after months of it stewing in its own juices was such a thrill. A simple roux in a large skillet, add the juice form the can and any other spices you might like, shred up the tender meat into the gravy, heat through for fifteen minutes and serve over mashed spuds. Wow! There is nothing like it.

    I love your idea of making pastrami and sausage with some of the meat. we used to have a butcher who handled wild meat, make some of the scraps up into links of sausage. My mother used take a lot of it and slice it into rounds about and inch and half thick and fill up a five gallon mayo jar with them, along with pickling spices. ten she filled the jar with vinegar and water using a pickling recipe and the jar sat for several months. I love pickles sausage! It made a good after school snack on crackers with a slice of cheese.

    We also used to can some of our salmon. Mom did the same as for caning moose, putting slices of onion, cloves of garlic and peppercorns in the bottom of the jar, packing the jars with the salmon but not adding any liquid. When they cam out of the canner they too were filled to the top with a lovely juice.

    Thanks for showing us how you do it and for taking me back down memory lane!
    Jaqueline Biggs,
    Narrow Boat Valerie
    Somewhere on a canal in England

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