Whether you’ve harvested a game animal or lucked upon a great buy on beef, pork, or lamb at the grocery store, one option for the tough cuts of meat is canning. Canning tenderizes the meat making meals ready in minutes using canned meat.
The processing time for meat is the same for all meat such as bear, moose, venison, beef, pork, or lamb. Meat strips, cubes, or chunks can be processed using a hot pack or a raw pack. Cooperative Extension Service has a free publication that leads you step-by-step through the process. You can find, “Canning Moose and Caribou on our website http://www.uaf.edu/ces/districts/kenai/.
There are also recipes in this publication but once you’ve tried canned meat, you’ll see how convenient it is and the possibilities are endless.
Submitted by Linda Tannehill, UAF School of Natural Resources and Extension; Cooperative Extension Service, Health, Home and Family Development, Kenai Peninsula District.
