Preserving deer legs is a common practice among hunters and outdoor enthusiasts. By preserving the legs, you can enjoy the meat throughout the year and not just during hunting season.
There are various methods for preserving deer legs, including drying, smoking, canning, and freezing. In this article, we will explore each of these methods in detail and provide guidance on which method is best for different situations.
Drying Method
Drying deer legs is a traditional method of preservation that has been used for centuries. To dry deer legs, you will need a meat drying rack or a well-ventilated area where you can hang the legs.
To dry deer legs using a meat drying rack:
- Start by skinning and deboning the legs. You can also cut the meat into thin slices if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Place the meat on the drying rack, making sure that the pieces are not touching.
- Place the rack in a well-ventilated area with low humidity and a consistent temperature between 50-60°F.
- Allow the meat to dry for 5-7 days, or until it has reached the desired level of dryness.
To dry deer legs by hanging them in a well-ventilated area:
- Start by skinning and deboning the legs. You can also cut the meat into thin slices if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Tie the legs together with butcher’s twine and hang them in a well-ventilated area with low humidity and a consistent temperature between 50-60°F.
- Allow the meat to dry for 5-7 days, or until it has reached the desired level of dryness.
Pros of the drying method:
- Dried deer legs can be stored for several months without refrigeration
- Dried deer legs are lightweight and easy to transport
- Drying is a simple and cost-effective method of preservation
Cons of the drying method:
- Drying deer legs can take several days
- Dried deer legs may have a less tender texture than other methods of preservation
- Drying requires a consistent temperature and low humidity, which may not be possible in some locations
Smoking Method
Smoking deer legs is another method of preservation that adds flavor to the meat. To smoke deer legs, you will need a smokehouse or a homemade smoker.
To smoke deer legs using a smokehouse:
- Start by skinning and deboning the legs. You can also cut the meat into thin slices if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Place the meat in the smokehouse, making sure that the pieces are not touching.
- Follow the manufacturer’s instructions for your smokehouse to smoke the deer legs. This will typically involve adding wood chips or pellets to the smoker and maintaining a consistent temperature between 200-225°F for several hours.
- Allow the meat to smoke for 4-6 hours, or until it has reached the desired level of smokiness.
To smoke deer legs using a homemade smoker:
- Start by skinning and deboning the legs. You can also cut the meat into thin slices if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Place the meat in the smoker, making sure that the pieces are not touching.
- Add wood chips or pellets to the smoker and maintain a consistent temperature between 200-225°F for several hours.
- Allow the meat to smoke for 4-6 hours, or until it has reached the desired level of smokiness.
Pros of the smoking method:
- Smoking adds flavor to the deer legs
- Smoked deer legs can be stored in the refrigerator for several weeks
- Smoking is a relatively simple method of preservation
Cons of the smoking method:
- Smoking deer legs requires a smokehouse or homemade smoker
- Smoking deer legs can take several hours
- Smoking requires a consistent temperature and low humidity, which may not be possible in some locations
Canning Method
Canning deer legs is a method of preservation that involves cooking the meat in a pressure cooker or water bath canner. This method is best for those who want to preserve large quantities of deer legs at once.
To can deer legs using a pressure cooker:
- Start by skinning and deboning the legs. You can also cut the meat into small chunks if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Place the meat in the pressure cooker, making sure that the pieces are not touching.
- Add enough water to the pressure cooker to cover the meat.
- Follow the manufacturer’s instructions for your pressure cooker to process the deer legs. This will typically involve bringing the pressure cooker to a high pressure and cooking the deer legs for 1-2 hours.
- Once the deer legs are finished cooking, allow the pressure cooker to cool and release the pressure before opening.
- Transfer the deer legs to sterilized jars and add enough cooking liquid to cover the meat.
- Follow the manufacturer’s instructions for your pressure cooker to seal the jars.
To can deer legs using a water bath canner:
- Start by skinning and deboning the legs. You can also cut the meat into small chunks if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Place the meat in sterilized jars, making sure that the pieces are not touching.
- Add enough cooking liquid (such as broth or tomato sauce) to the jars to cover the meat.
- 5. Follow the manufacturer’s instructions for your water bath canner to process the jars. This will typically involve placing the jars in the canner, covering them with water, and bringing the water to a boil for a certain amount of time (usually around 1-2 hours).
- Once the deer legs are finished canning, allow the canner to cool and remove the jars.
- Check the seals on the jars to make sure that they are properly sealed. Jars that are not sealed properly should be refrigerated and used within a few days.
Pros of the canning method:
- Canning allows you to preserve large quantities of deer legs at once
- Canned deer legs can be stored for several months without refrigeration
- Canning is a relatively simple method of preservation
Cons of the canning method:
- Canning deer legs requires a pressure cooker or water bath canner
- Canning deer legs can take several hours
- Canning requires sterilized jars and lids, which may not be readily available
Freezing Method
Freezing deer legs is a simple and convenient method of preservation. To freeze deer legs, you will need airtight packaging such as vacuum-sealed bags or plastic containers.
To freeze deer legs:
- Start by skinning and deboning the legs. You can also cut the meat into small chunks if you prefer.
- Next, season the meat with your preferred spices or cure. This will help to preserve the meat and add flavor.
- Place the meat in airtight packaging, making sure that the pieces are not touching.
- Label the packaging with the date and contents.
- Place the packaging in the freezer, making sure that the temperature is consistently below 0°F.
Pros of the freezing method:
- Freezing deer legs is a simple and convenient method of preservation
- Frozen deer legs can be stored for several months
- Freezing does not require any special equipment
Cons of the freezing method:
- Frozen deer legs may have a less tender texture than other methods of preservation
- Freezing requires a consistently cold temperature, which may not be possible in some locations
- Frozen deer legs may suffer from freezer burn if not properly packaged
Comparison of Methods
Now that we have explored the various methods for preserving deer legs, let’s compare and contrast them to see which method is best for different situations.
Drying is a good option for those who want to store deer legs for several months without refrigeration.
However, it requires a consistent temperature and low humidity, which may not be possible in some locations. Dried deer legs may also have a less tender texture than other methods of preservation.
Smoking is a good option for those who want to add flavor to their deer legs. However, it requires a smokehouse or homemade smoker, and it can take several hours.
Smoking also requires a consistent temperature and low humidity, which may not be possible in some locations.
Canning is a good option for those who want to preserve large quantities of deer legs at once. However, it requires a pressure cooker or water bath canner, and it can take several hours.
Canning also requires sterilized jars and lids, which may not be readily available.
Freezing is a simple and convenient method of preservation. However, it requires a consistently cold temperature, which may not be possible in some locations.
Frozen deer legs may also suffer from freezer burn if not properly packaged, and they may have a less tender texture than other methods of preservation.
Conclusion
In conclusion, preserving deer legs is a common practice among hunters and outdoor enthusiasts. There are various methods for preserving deer legs, including drying, smoking, canning, and freezing.
Each method has its own pros and cons, and the best method for you will depend on your specific needs and circumstances. By comparing and contrasting the different methods, you can determine which method is best for you and your deer legs.
Whether you choose to dry, smoke, can, or freeze your deer legs, the most important thing is to enjoy the meat and all the hard work that went into hunting and preserving it.
