Bottled Moose Meat Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Moose meat (cut up in 1” cubes)
Salt pork (1” L X ¼ “ thick) (2 slices for ea jar)
Salt & pepper to taste
Carrots, Onions and Celery (optional)
I use a little beef broth in mine or beef granules.
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Directions: |
Directions:Season and rub moose meat with salt & pepper and set-aside. Use ½ tsp salt on meat for each pint jar or 1 tsp salt on meat for each quart or directly place salt on top of meat.
Place a slice of salt pork at the bottom of each jar. Fill and tightly pack meat into jars up to top of bottle’s shoulder (there should be ½ “ space from the mouth to the shoulder of the jar. Place another slice of salt pork on top meat.
Wipe mouth of jars with a damp cloth. Place lids on jars and gently tighten (do not use force to tighten).
Carefully place jars in stock-pot (ensure water is 1” above jars). Bring to a boil and reduce heat until water is simmering. Cook for 4 hours.
Remove jars from stock-pot and set-aside to cool. As they are cooling you will hear the lids “pop” (the jars become vacuum sealed). Check each jar lid by pressing down in the middle to ensure that the lids are sealed. You will feel and see movement of the lids if they are not sealed.
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Personal
Notes: |
Personal
Notes: Store in a cool place or refrigerator. Bottled Moose Meat can be stored up to 12 months or longer.
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