manitoubass2 Posted August 6, 2017 Author Report Posted August 6, 2017 If you are going to can RAW moose, I suggest you not add liquid of any kind. A bit of onion, garlic, salt pork, whatever, is fine, but don't add liquid. When it is pressure canned, the moose makes its own "gravy." If you are going to can cooked moose, yes you will need some stock, and you should start with a hot pack. Doug Oh I wouldn't mess with the recipe at first. Dougs is perfect I wish I had 20 more cans
manitoubass2 Posted August 6, 2017 Author Report Posted August 6, 2017 Pm Doug akashag He's got it down
akaShag Posted August 6, 2017 Report Posted August 6, 2017 i hear 1/3 cup of liquid is a good thing,prevents jars from breaking,seals better I have not added liquid to moose, deer, goose, duck, all of which go into the jars raw. Doug
akaShag Posted August 7, 2017 Report Posted August 7, 2017 ill do a few different ways and see what works better..... I will be interested to hear how it goes with liquid. As a very general rule of thumb, raw meat goes into the jars without liquid, and cooked meat goes into the jars with liquid, and HOT. But "everybody" says you cannot pressure can thickened soups, and I have successfully canned split pea soup several times, and that is pretty thick stuff............ Doug
Old Ironmaker Posted August 7, 2017 Report Posted August 7, 2017 (edited) Raw Moose muscle put into jars and boiled doesn't sound too appetizing. I have to ask what does it taste like? I know you think it's good but what can you compare it to? Edited August 7, 2017 by Old Ironmaker
manitoubass2 Posted August 8, 2017 Author Report Posted August 8, 2017 (edited) No. Moose meat is moose meat, it tastes like moose. So if you like moose, you'll more than likely like canned moose Lol Edited August 8, 2017 by manitoubass2
manitoubass2 Posted August 8, 2017 Author Report Posted August 8, 2017 it is simply amazing! Well put!
akaShag Posted August 8, 2017 Report Posted August 8, 2017 Raw Moose muscle put into jars and boiled doesn't sound too appetizing. I have to ask what does it taste like? I know you think it's good but what can you compare it to? Yes it is pretty darned good. If you took raw salmon and ate it, you might not prefer the taste and texture. But if you had some CANNED salmon, you might think that is pretty good stuff. Same idea exactly. Canned moose, deer, goose, etc is delicious. Doug
Old Ironmaker Posted August 8, 2017 Report Posted August 8, 2017 To me canned salmon smells like cat food so I won't eat it. I don't know exactly what cat food tastes like but I have an idea.
misfish Posted August 19, 2017 Report Posted August 19, 2017 Had one of those, oh my god, just like when I was a kid, BBQ movement today. When we (brothers, sister, family and friends ) did picnics at 6 mile lake in the 70,s, the menu was simple. BBQ lemon chicken, corn on the cob, over coals and salads. I still remember those days like it was yesterday. My pop was the BBQ chef . He like I, take from others recipes, that made great food, and made it our own, but never forgot where we got it from. As my propane BBQ had gone for a crap, and waiting til fall for the deals, I turned mine into a charcoal broiler today. My most favorite thing over a coal BBQ as a kid, was pops lemon chicken. I have made it over propane, but never did it seem, or come close, to tasting the same. Funny how it took a few tools to assemble it, but yet, it took one, a hammer, to break out the inners . LOL With the departed chicken resting well in fresh squeezed, lemon and lime juice, I layered the bottom of the Q, with some heavy duty tin foil. Stacked the coals and lit away. The burning charcoal smell reminded me of my youth. It also made me think, one of the neighbors are going to complain. LOL Waiting for the coals to get white, was a pain. This is what happens when you have propane. Light and go.LOL Once the heat was there, it was time to put the sliced potatoes, sprinkled with dill,salt,pepper and garlic, wrapped in foil on. About a half hour later, it was time for the fowl. As I stand and watch and smell, my memory comes back once again. These words just pop out , No, you cant go swimming , you need to wait an hour after eating. I started laughing. Mudders know best. Once all was done, I couldnt wait to sample the chicken. When I bit into it, I can honestly say, it was like when I was a kid. So the price tag of a charcoal BBQing today Bag of coal, $5 They do look fancier . LOL Stupid fire starter $5 Bag of 5 legs $5 Lemons over priced , 80 cents each 12 tall boys, they are on sale. LOL Price of a memory of the past, PRICLESS
ketchenany Posted August 19, 2017 Report Posted August 19, 2017 See, I told to convert! When we went out we always used wood for the BBQ and added some charcoal. PIne was my favourite. Looks good B. I made girdiniera today,
Toronto_Angler Posted August 19, 2017 Report Posted August 19, 2017 Not going to lie, canned moose sounds disgusting. Meaning I have to try and Im betting I will love it!
misfish Posted August 19, 2017 Report Posted August 19, 2017 See, I told to convert! When we went out we always used wood for the BBQ and added some charcoal. PIne was my favourite. Looks good B. I made girdiniera today, My favorite to add to my pasta salads Albert.
ketchenany Posted August 19, 2017 Report Posted August 19, 2017 My favorite to add to my pasta salads Albert. NOt the bought crap I make my own NO measuring, I use whatever vegetable I have Cauliflower Peppers/hot sweet green red yellow whatever . . . Bought hot eggplants in jars Sautéed mushrooms (optimal) I like them and I may use jarred. Cost a lot! Lots of olives NO pits A bit of diced onion Finally minced garlic and I mean fine. Salt pepper . . And last but not least anchovies finely chopped Cut it all up, add salt and pepper, vegetable oil or olive and red wine vinegar to taste. Mix well and refrigerate an hour later heaven come ones out.
misfish Posted August 19, 2017 Report Posted August 19, 2017 NOt the bought crap I make my own NO measuring, I use whatever vegetable I have Cauliflower Peppers/hot sweet green red yellow whatever . . . Bought hot eggplants in jars Sautéed mushrooms (optimal) I like them and I may use jarred. Cost a lot! Lots of olives NO pits A bit of diced onion Finally minced garlic and I mean fine. Salt pepper . . And last but not least anchovies finely chopped Cut it all up, add salt and pepper, vegetable oil or olive and red wine vinegar to taste. Mix well and refrigerate an hour later heaven come ones out. Unico is Italian,,,NO ?
ketchenany Posted August 19, 2017 Report Posted August 19, 2017 You won't find this in 'jar'! UNICO means one of a kind and they have great products.
misfish Posted August 19, 2017 Report Posted August 19, 2017 (edited) You won't find this in 'jar'! UNICO means one of a kind and they have great products. LOL my friend You had me at the end,,,,,,,,,,,,,, And last but not least anchovies. I like them chopped not so fine. LOL Thank you for the recipe as always. You and I, are UNICO Edited August 19, 2017 by Misfish
ketchenany Posted August 19, 2017 Report Posted August 19, 2017 With all that is going on around us this week, times have changed, here we share are thoughts and customs. Thanks B. I have friends from every background, some 'were' sketchy some are truly amazing! Those I cherish. You and others on this board are UNICO. The anchovies are better finelly chopped, they mix/blend well and after a week you only taste them. The vinegar actually starts to 'cook' and marinate all of the flavours. You will see juice build up in the container, I just add more veggies and continue the process.
manitoubass2 Posted August 19, 2017 Author Report Posted August 19, 2017 Not going to lie, canned moose sounds disgusting. Meaning I have to try and Im betting I will love it! It looks disturbing lol. So fricken good though!
OhioFisherman Posted August 20, 2017 Report Posted August 20, 2017 https://www.lowes.com/pd/Char-Broil-Silver-4-Burner-Liquid-Propane-Gas-Grill-with-1-Side-Burner/999990416 Got a new propane grill a couple of weeks ago, my crew has to do my cooking for me though! I can't stand long enough to cook and I am shaky as heck when I do!
misfish Posted August 23, 2017 Report Posted August 23, 2017 (edited) Watched this during my lunch break. OMG Enjoy Albert Now to make a smaller version. Look at all that schunchens. OMG that is to die for. Perfect texture. Edited August 23, 2017 by Misfish
ketchenany Posted August 23, 2017 Report Posted August 23, 2017 Anytime you want one "any size" give me a shout and I can get one made for you. Reg med or hot!!! I put it in the oven at 225 for 8-10 hours. Falls apart. I order one every year for fathers' day family day that we take to my daughter's in laws. About 20 lbs and we have tons let over, but then they make more pizzas than you can imagine.
Old Ironmaker Posted August 24, 2017 Report Posted August 24, 2017 (edited) If I knew how my Mom did her Fall vegies I could become a veterinarian. Her Capunare (sic) tasted like steak. All Fall veggies on the table salted and drawn of water then canned in veggie oil. A lost recipe in my Family sadly. Do you know how to do it Kettchinany??? Edited August 24, 2017 by Old Ironmaker
ketchenany Posted August 24, 2017 Report Posted August 24, 2017 My wife makes eggplants that way. I don't know the recipe but it takes two day to make. I'm a roasted pepper person. And giardiniera I make on a weekly basis to eat fresh.
Spiel Posted August 25, 2017 Report Posted August 25, 2017 Watched this during my lunch break. OMG Enjoy Albert Now to make a smaller version. Look at all that schunchens. OMG that is to die for. Perfect texture. OMG.....drooling!!!!
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