Here is a write up on my Elk Roast and Potatoes! MMMMMMmmmmmm can't wait!
First I would like to thank our sponsors- Kerr, Ball, Presto Pressure Canners, God for Elk, and Friscospices.com for the recipe and the goods. If you like what you see visit Frisco and get some of his stuff. For Jerky, steaks, chicken, fish.....anything you can think of, he has a blend for it. You get a 1 lb. bag of spice for 4-6 bucks. Stuff is amazing!
Now for the goods.
#1- Take 1 part Elk and add some Saturday to get the hummer cut up. Take some of your good roast meat off of any of the quarters, this happens to be front shoulders.
#2- Slice it up and dice it up into chunks about 1 1/2 to 2 inches. Be sure to trim off any visible fat if possible.
#3- Take 1 tsp. of the Au Jus base from Friscospices and drop it in the bottom of your bottle. Like so. I actually ended backing my amount down to 1/2 tsp cause the meat was just so dang good.
#4- Add meat chunks till your up to the neck of the jar. Leave an inch of head room at the top. ~1 lb. per pint. A little bit more full than pictured.
#5- Twist that lid on just barely snug......not tight! Pinky and thumb will do the trick!
#6- Add as many jars to your pressure canner as will allow. My magic # was 9! Add 1- 1 1/2 inches of water in the bottom and put that lid on...........
Allow steam to start to come from the hole. Once steam is coming out then time 5 min. to let the pressure build. Put your weight on and wait for it to dance. (all total from lid on to this point was about 15 min.) Once it starts to dance start your timer for 75min! Slowly back down heat until weight dances slowly.....5-6 times per minute.
#7- Once timer has gone off, remove from heat and allow to cool till pressure is at zero. Remove bottles and place on a rack to cool to room temperature. Lids should POP and seal on their own.......don't push them.
THAT'S IT- far easier than that write of would lead you to believe and you have this at the end...........that is so tender and juicy it is just like Sunday Pot Roast and just falls apart!
Take a small crockpot bag.............drain the juice off the meat..........poor in 1 jar meat.........1 can whole new potatoes..............throw in muffpot and enjoy elk roast and potatoes on the mountain. You can add other veggies or things to it as you please. Also makes great food storage!
First I would like to thank our sponsors- Kerr, Ball, Presto Pressure Canners, God for Elk, and Friscospices.com for the recipe and the goods. If you like what you see visit Frisco and get some of his stuff. For Jerky, steaks, chicken, fish.....anything you can think of, he has a blend for it. You get a 1 lb. bag of spice for 4-6 bucks. Stuff is amazing!
Now for the goods.
#1- Take 1 part Elk and add some Saturday to get the hummer cut up. Take some of your good roast meat off of any of the quarters, this happens to be front shoulders.
#2- Slice it up and dice it up into chunks about 1 1/2 to 2 inches. Be sure to trim off any visible fat if possible.
#3- Take 1 tsp. of the Au Jus base from Friscospices and drop it in the bottom of your bottle. Like so. I actually ended backing my amount down to 1/2 tsp cause the meat was just so dang good.
#4- Add meat chunks till your up to the neck of the jar. Leave an inch of head room at the top. ~1 lb. per pint. A little bit more full than pictured.
#5- Twist that lid on just barely snug......not tight! Pinky and thumb will do the trick!
#6- Add as many jars to your pressure canner as will allow. My magic # was 9! Add 1- 1 1/2 inches of water in the bottom and put that lid on...........
Allow steam to start to come from the hole. Once steam is coming out then time 5 min. to let the pressure build. Put your weight on and wait for it to dance. (all total from lid on to this point was about 15 min.) Once it starts to dance start your timer for 75min! Slowly back down heat until weight dances slowly.....5-6 times per minute.
#7- Once timer has gone off, remove from heat and allow to cool till pressure is at zero. Remove bottles and place on a rack to cool to room temperature. Lids should POP and seal on their own.......don't push them.
THAT'S IT- far easier than that write of would lead you to believe and you have this at the end...........that is so tender and juicy it is just like Sunday Pot Roast and just falls apart!
Take a small crockpot bag.............drain the juice off the meat..........poor in 1 jar meat.........1 can whole new potatoes..............throw in muffpot and enjoy elk roast and potatoes on the mountain. You can add other veggies or things to it as you please. Also makes great food storage!
