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