Preserving venison, baking sweet potatoes
Wild game provides wholesome, nourishing food, but food safety is key for preserving the meat. To retain the quality of meat, it is important to handle and preserve the meat safely and efficiently.
The most popular methods to preserve the meat are freezing, dehydrating, or canning. Pressure canning is the only method to can meat.
Be sure your canner is in good working order and remember to adjust the processing pressure for your altitude of residence.
If you don’t know what your altitude is, contact the extension office for that information.
Dehydrating meat into jerky makes a quick snack that is easy to store and is portable.
The ideal dehydrating temperature is 140 degrees Fahrenheit.
The meat must be heated, either before or after dehydrating, to 160 degrees Fahrenheit. After the hunt, preserve venison by cooling the dressed carcass to 35 to 40 degrees Fahrenheit as soon as possible.
Age the carcass at 40 degrees Fahrenheit or less to reduce game taste and tenderize the meat. Freeze meat for three months or less for best quality. A pressure canner must be used to safely can venison.
Baking perfect sweet potatoes
Have you ever baked a sweet potato and it remains hard?
Time and temperature are important. So try this method. Wash and scrub the potato. Poke it with a fork or knife several times.
Jump-start the baking in the microwave until the internal temperature reaches 200 degrees Fahrenheit, about six to nine minutes, flipping every three minutes.
Then, place on a wire rack set in a rimmed baking sheet to allow air circulation. Bake at 425 degrees Fahrenheit for one hour to finish cooking. The finished potato should be creamy and flavorful.