Bear Hunters

easttenngator · Post by **easttenngator** » Wed Jan 09, 2008 11:51 pm

GroundHog....Whoa.....easy now... my wife just gave me the IF YOU DO IN MY CANNER YOU ARE DEAD look.
I am down with deer and Greasy Beans and corn and applesace ...But groundhog? Guess you do learn something new everyday.
You need to come hunt with us...but we will cook

kdrchuck · Post by **kdrchuck** » Wed Jan 09, 2008 11:52 pm

Ankle Express,

If you get the rib recipe, PLEASE post it. I've tried a few times a few different ways and can't make them edible. Just too tough. Let me know, thanks.

easttenngator · Post by **easttenngator** » Thu Jan 10, 2008 1:17 am

kd...when we cook uncanned bear we alway use a cooking bag ..it keeps the juices in better and is tender or I guess more tender than without one
it works with backstrap roast ribs

mpritchard · Post by **mpritchard** » Thu Jan 10, 2008 1:09 pm

Gator!! Thanks for the info!!

I am gonna try canning that bear meat.
... Ground hogs though...

mpritchard · Post by **mpritchard** » Thu Jan 10, 2008 1:16 pm

AE, what does the vineger do besides keep you canner clean, and how much salt do you use in the jars?? Gator uses a half teaspoon in a quart.

easttenngator · Post by **easttenngator** » Thu Jan 10, 2008 4:49 pm

that is all the vinigar is for is to keep a white build up off your jars and to keep scale off the inside of your canner.
The old timers still use canning salt in there meat I use table salt....a bit less salty tasting...JMO they did it right for soooo many years there way cant be wrong

kdrchuck · Post by **kdrchuck** » Thu Jan 10, 2008 5:21 pm

I've done rib roast in the crock-pot and come out just fine. I guess i could try the bags with some spare ribs. thanks

mpritchard · Post by **mpritchard** » Thu Jan 10, 2008 7:03 pm

Thanks Gator, I will try the vinigar when I do my pickles to!!

easttenngator · Post by **easttenngator** » Thu Jan 10, 2008 10:48 pm

mp ....check the poorboy thread I am adding pickles and sweet tea on there this evening

Smiley · Post by **Smiley** » Thu Jan 10, 2008 11:26 pm

I like the bags but prefer to use cheese cloth and baste .

Ankle Express · Post by **Ankle Express** » Fri Jan 11, 2008 3:15 pm

Yeah its not alot of salt per jar. The small spoon which ever its called full on quarts and about half on pints. To me the vinegar helps out with the smell as well as keeping everything clean. The smell of new rings and whatever you are canning usually doesn't smell real good in the house. I don't think its nearly as bad w/ the vinegar. I didn't grow up canning just watched granny some. If you don't have a canner and buy one the instructions cover most of whats been said above.

On the ribs i'll see him this weekend but I'm pretty sure hes power boiling them first. I'll get back with it.

mpritchard · Post by **mpritchard** » Fri Jan 11, 2008 3:22 pm

Thanks Ankle Express :!:

easttenngator · Post by **easttenngator** » Sat Jan 12, 2008 12:44 am

MP ...in the spring the Tn Ag ext office puts out a canning book fromUT if you would like one let me know and I will send you one and anyone else that might like to can or already cans and would just like to have it

mpritchard · Post by **mpritchard** » Sat Jan 12, 2008 12:49 am

I would love one...

How do I sign up for one??

HardHittin · Post by **HardHittin** » Sat Jan 12, 2008 1:33 am

Ya I would like one to! out west it's kind of a lost art :roll: