Salmonsmoker
12-06-2000, 07:00 AM
Over this past weekend and so far this week in the evenings, we have been working on butchering venison. In that process we have 4 large pans: one for large muscle group pieces that get wrapped and put in the freezer, another for potential burger meat - ground as fresh burger when needed, a third for cook-down trimmings and bones, and a fourth for throw-away stuff (bones are added to this pan later.)
Last night when I got home from work, our house was filled with the smell of venison cooking. All of the cookdown meat and bones go into our large pressure canner and cooked for 1.5 hours at 15 lbs. By then, the meat is falling off the bones (all neck, back, ribs, and leg bones go into this pot). During the day, my wife had set the cooker outside and it cooled to where the fat congealed. It was removed - along with all bones and connective tissue. That left two 3-pound coffee cans full of boned meat (excellent for BBQ) and another can of soup stock. For dinner last night I had a large serving of meat and stock poured over noodles - added some garlic powder and seasoning salt - DELICIOUS and extremely simple - also uses all of the meat on the carcass.
Give it a try.
ss
Last night when I got home from work, our house was filled with the smell of venison cooking. All of the cookdown meat and bones go into our large pressure canner and cooked for 1.5 hours at 15 lbs. By then, the meat is falling off the bones (all neck, back, ribs, and leg bones go into this pot). During the day, my wife had set the cooker outside and it cooled to where the fat congealed. It was removed - along with all bones and connective tissue. That left two 3-pound coffee cans full of boned meat (excellent for BBQ) and another can of soup stock. For dinner last night I had a large serving of meat and stock poured over noodles - added some garlic powder and seasoning salt - DELICIOUS and extremely simple - also uses all of the meat on the carcass.
Give it a try.
ss