Proper Processing of Wild Game and Fish CONTENTS INTRODUCTION

Introduction...... 2 Hunting and fishing are some of Pennsylvania’s most popular out- The Importance of Temperature Control...... 3 door activities. While most outdoors Processing of Wild Game or Fish...... 4 people hunt or fish for sport, many of them also do it to provide food for Aging...... 4 themselves and their families. The Cutting/Processing...... 4 meat from hunted animals, birds, or Curing...... 5 fish is processed and either prepared for immediate consumption or pre- Curing Methods for Game...... 6 served for later consumption. Pickle Curing...... 6 Those who field dress animals, Dry Curing ...... 6 fish, and birds and transport them from the field are often unaware of Dry Salt Curing...... 6 the potential risks associated with Injecting or Pumping...... 6 foodborne pathogen contamination. As with any perishable meat, Smoking...... 7 raw or undercooked game meat can Smoking Large Game...... 7 contain harmful bacteria such as sal- Smoking Fish...... 7 monellae and pathogenic strains of Escherichia coli. These bacteria, often Preparing Fish for Smoking...... 8 associated with the gastrointestinal Salting...... 8 tracts of animals, can cause illness Smoking for Canning...... 8 in humans when ingested. Contami- nation of meat or fish may occur Smoking Game Birds...... 8 through the initial wound as well Canning...... 9 as during field dressing, handling, and transport. Bacterial numbers Canning Small Game Animals and Birds...... 9 will increase on the meat, especially Canning Large Game Animals (Strips, Cubes, or Chunks)...... 9 if held at improper temperatures. If Canning Ground or Chopped Meat...... 10 the meat is not properly cooked or preserved, or if cross-contamination Canning Fresh Fish...... 10 occurs, there is an increased risk Canning Smoked Fish...... 11 that these pathogens will be in- Canning Rabbit...... 12 gested, often resulting in foodborne illness. Therefore, proper handling Jerky...... 11 of game meat or fish from the field Baking Jerky in an Oven...... 12 or stream to the table is extremely important. This publication con- Simmering Jerky in a Marinade...... 12 tains guidelines and hints to help Poultry Jerky...... 12 you make sure the food you are con- Sausage Making...... 13 suming was handled and prepared safely. Cooking with Meat Thermometers...... 13 Digital Instant-Read (Thermistor)...... 13 Fork...... 14 Dial Instant-Read (Bimetallic-coil)...... 14 Dial Oven-Safe (Bimetallic-coil)...... 14 References...... 15

2 THE IMPORTANCE OF nation is important. Prevent meat TEMPERATURE CONTROL juice from dripping onto other food items in the refrigerator and clean Bacteria exist everywhere in na- all surfaces and utensils that come ture—in the soil, air, water, and in contact with the raw meat or its our food—and it can grow on that juices with hot, soapy water and food when the temperature is right rinse well. because it provides the nutrients Always cook raw game meat, and other conditions bacteria need birds, and fish to the proper in- to grow. Temperature control plays ternal temperature. This internal a critical role in keeping food safe temperature must be reached or and is essential for the prevention exceeded during baking, roasting, foodborne illness. frying, or boiling in order to destroy Bacteria grow most rapidly in bacteria that can cause foodborne The Temperature the range of temperatures between illness. When roasting meat and Danger Zone 40°F and 140°F (4°C and 60°C)—in poultry, use an oven temperature some cases, doubling in number no lower than 325°F (163°C). Cook 41–140°F (5–60°C) every 20 minutes. This range of ground meats to an internal tem- temperatures is often called the perature of at least 160°F (71°C). “temperature danger zone.” Cook game bird breast meat to an Temperatures below 40°F (4°C) internal temperature of at least will slow the growth of the bacte- 165°F (174°C). Use an instant-read ria but will not kill them. Bacteria meat thermometer to ensure that capable of causing foodborne illness all meats have reached the proper either do not grow at these refrig- internal temperature. erator temperatures or grow very An uncommon but severe para- slowly. However, spoilage bacteria, site that may be associated with bear yeasts, and molds will grow and and wild pigs from North America is Degrees Celsius cause the meat or fish to spoil over Trichinella spiralis. The parasite can Degrees Fahrenheit time. After days of refrigerated stor- be inactivated by freezing the raw age, meats may develop uncharac- meat for at least three weeks prior teristic odors or colors and/or may to consumption. Cooking also will become sticky or slimy. destroy the parasite. So, bear or wild Always use a refrigerator/ pig meat should be cooked using freezer thermometer to verify that the same temperature guidelines as the temperature of the refrigeration other meats such as venison. unit is below 40°F (4°C). Once cooked, it is important Properly handled and prepared to cool the meat down rapidly game meat, birds, or fish stored and then store it at refrigeration in a freezer at 0°F (-18°C) will last temperatures if the food will not up to a year or so. Freezing pre- be consumed immediately. Spore- vents bacterial growth, but it does forming bacteria, such as Clostridium not kill them. Once thawed, these botulinum and Clostridium perfringens, bacteria can again become active are a risk in cooked meat items that and multiply to levels that may lead are not properly chilled and stored. to foodborne illness. Therefore, Safe food-handling practices are thawed meats should be handled in a good defense against foodborne the same manner as fresh meats. Be illness. Because we know how differ- sure to thaw frozen meats prop- ent temperatures affect the growth erly—either in the refrigerator, in a of bacteria in our food, we can microwave, or if vacuum packaged, protect ourselves and our families under cold, running water, but from foodborne illnesses by prop- never at room temperature. Cook erly handling, cooking, and storing the meat quickly after thawing is game meat, birds, or fish at safe completed. temperatures. When storing and handling meats, preventing cross-contami-

3 PROCESSING OF WILD GAME OR FISH the pH of meat of rested animals is Aging for 5–7 days should 5.6–5.8. The increase in pH reduces improve tenderness without undue Aging the overall meat quality and increas- spoilage. It is extremely important, Aging of meat (also referred to es the potential for bacterial growth. however, to age game carcasses or as seasoning, ripening, or condi- Meat that is to be ground, meat under refrigerated conditions tioning) is the practice of holding cured, or made into sausage or [at a temperature below 40°F (4°C)]. carcasses or cuts under low con- bologna does not need to be aged Although the action of the tender- trolled temperature and humidity since further processing tenderizes ization enzymes is much faster at for several days to enhance flavor, the meat. Seldom, a noticeable dif- warmer temperatures [greater than tenderize, and complete curing ference occurs in tenderness when 40°F (4°C)], spoilage occurs more reactions. Some game meat is aged game meats are aged for prolonged quickly and bacteria of public health to enhance flavor and tenderness, periods. Aging is not recommended concern (Salmonella, pathogenic which occurs when enzymes break for a carcass with little or no fat E. coli) also grow much faster. Aging down or degrade complex proteins covering, as the carcass may dry out at warmer temperatures can present in the muscle over time (see the during the aging process. If you both meat quality defects and health graph below). Poultry and fish are choose to cook your game by brais- hazards. “Off” odors associated with seldom aged. The tenderization ing, roasting, or stewing, then aging aged carcasses generally are in- process stops once meat is frozen is not necessary since moist heat dicative of microbial growth. Under and does not resume when the meat cooking also tenderizes the meat. It these circumstances, it is advised is thawed. is possible to age meat packaged in that the meat be discarded. Even if Meat from game animals is vacuum bags and stored in refrig- cooked, the meat will be objection- generally less tender than that of eration. One option is to select able and may present health hazards. domestic animals because of the those cuts that will be cooked by dry Aging birds is a matter of per- exercise wild animals exert in forag- heat (i.e., backstrap/loin or sirloin sonal preference. If you decide to ing for food and the low-energy muscles) and age them while others age, hang gutted birds by the feet in diet they consume. Tenderness is may go to the meat grinder. a cool [<40°F (4°C)], dry, airy place related to the age of the animal and If you will be aging a carcass at for no more than 2–3 days. You can to the muscle location in the car- home or a camp, leave the hide on dust feathers with charcoal and/or cass. The most tender meat comes to protect against excessive dehydra- cover with cheesecloth to protect from young, healthy animals. The tion, discoloration, and contamina- from insects. tion from dirt, insects, leaves, bac- condition of the animal immediately Cutting/Processing before harvest also affects the quality teria, mold, etc. The tenderization If you intend to use a meat processor, of the meat. For example, if an ani- benefit of aging will cease if the car- you should schedule arrangements mal has run a long distance before cass freezes. State laws require that with a licensed, reputable establish- being killed, its meat may be darker the hide be removed before process- ment ahead of time to ensure your in color (brown to purplish black), ing at commercial processors. If you carcass will be handled, processed, sticky, or gummy in texture. The pH age at home, remember to do so and stored properly. It is also your re- of the meat is also higher in these in clean, cool, well-ventilated areas sponsibility to dress and remove the animals because the energy stores free from gas, oil, or paint odors, as hide of the carcass before entering in the muscle are depleted, whereas the meat may absorb them. the processing or refrigerated areas of the licensed establishment. Some Relationship between meat tenderness and aging. custom processors may allow you to deliver hide-on carcasses and will Tenderness levels off More tender remove it for a fee. Processors must follow several regulations: • Any game carcasses stored in licensed establishments must be contained and handled so that Less tender Tenderness decreases there is complete separation from Tenderness increases domestic meat, poultry, and meat products. • The licensed establishment must Tough provide the USDA a written list of days and times when game 0 1 2 3 4 5 6 7 8 9 10 11 12 carcasses are processed. Days of aging 4 • Any equipment used to process E to D. Remove the brisket and to a meat, poultry, or fish product. game carcasses or meat must be foreshank just above the elbow Game meats, birds, or fish are cured thoroughly cleaned and sanitized joint. Arm and blade roasts may be for three main reasons: preserva- before it can be used for process- cut and trimmed. Portions of the tion, flavor, and color. Only proper- ing domestic meat, poultry, and shoulder not suitable for roasts and ly butchered and thoroughly cooled meat products. foreshank may be boned for ground meats should be cured. Most meat processors will do meat. To preserve meat and poultry, the job of cutting and wrapping F to G. Cut the leg from the loin, you must inactivate and destroy the your meat for the freezer. It’s a leaving one vertebra on the leg. undesirable microorganisms on good idea to let the processor know Sirloin steaks and bone-in leg roasts the meat surfaces that cause spoil- what cuts you want, the thickness are made from these cuts. The hind age and foodborne illnesses. Many of steaks, etc. Some processors also shank and trimmings may be boned techniques help in this process, will make boneless cuts. Although and used for ground meat. including smoking, cooking, drying, they are more expensive, you’ll end chilling, and adding cure ingredi- H to I. Separate the rib and short- ents. One of the most effective is up with higher-quality cuts that are plate from the flank and loin by easier to store and serve. introducing salt into the meat. The cutting between the twelfth and salt curing process requires careful If you cut the carcass yourself, thirteenth ribs. make sure you have a clean, roomy, temperature control. The tempera- well-ventilated place to work, as well J to K. The rib is separated from ture must be warm enough to allow as a clean, sharp knife and saw. Have the breast by a ½-inch ventral cut the salt to penetrate the meat, but boiling water available to clean your to the blade bone on a line parallel cold enough [under 41°F (5°C)] to knife, as it will be dirtied as you cut. to the back. The flank and breast prevent decomposition. The resis- Be sure to separate entire muscles, may be boned for ground meat; tance of different types of bacteria keep the knife close to the bone, and however, this is advised against since to salt varies widely. The growth cut across the grain when making it exposes meat that may have been of some bacteria (e.g., Salmonella) roasts and steaks. Boneless cuts will contaminated during dressing. As is inhibited by salt concentrations use up less space in a freezer and are well, it is not advised to bone out as low as 3 percent, whereas other easier to wrap and carve. Specific ribs for the same reason. types (e.g., Staphylococcus) are able to survive in much higher con- cuts and areas for cutting large game K to L. The flank is removed from centrations. Fortunately, low salt animals are illustrated below. the short loin by cutting next to the concentrations inhibit the growth of The cutting method for large tenderloin. The rib and loin may be many of the undesirable organisms game carcasses (Field, 1983) is as cut into steaks. follows: normally found in cured meat and Once the cuts are made, you poultry products. A to B. Remove the neck and shoul- can further process the muscles to Nitrite, another compound der. You may want to bone out the steaks, roasts, sausage, bologna, etc. associated with curing, is a highly muscle for ground meat. reactive chemical that interacts with Curing C to D. Separate the shoulder from several of the components in meat, Curing is defined as adding salt, the rib between the fifth and sixth including pigments, protein, and salt brine, nitrites, and sometimes ribs (counting from front of carcass). fat. Nitrite also provides an impor- sugar, spices, and other ingredients tant antimicrobial effect, preventing the outgrowth of Clostridium botuli- Location of various cuts on a carcass. num and the formation of its deadly toxin. To date, no other single Rump chemical additive can perform all the functions of nitrite in cured Loin meat. Nitrites are used in very low Rib levels in cured meat products and Chuck or Leg or Round Neck Shank therefore do not pose a health risk. Shoulder Flank Shortplate Roast The flavor of cured meats is thought to be a composite of the Brisket flavors of the curing agents and those developed by bacterial and Arm Roast enzymatic action. Sugar is added to many cured products; however, Foreshank it is a minor part of the composite flavor. It serves mostly to reduce

5 the harshness of the tremendous tion of curing solutions by osmosis, as dry salt curing, involves salt only amount of salt in cured meat and stitch pump, spray pump, artery or salt plus nitrate. Just before being poultry. Sugar also plays an impor- pump, and machine pump. covered with the dry mix, the meat tant role as food for the flavor-pro- Pickle Curing may be momentarily moistened to ducing bacteria of meat during long A typical pickle curing solution facilitate penetration of the salt into curing processes. Another probable could include water and salt (called the muscle. cause of the characteristic flavor of a “plain” or “salt” pickle); water, salt, Injecting or Pumping cured meat, poultry, and fish prod- nitrate, and/or nitrite; or water, The purpose of injecting or pump- ucts is the effectiveness of nitrite in salt, nitrate, and/or nitrite to which ing is to distribute pickle ingredi- retarding lipid oxidation and the sugar has been added (a “sweet” ents throughout the interior of the development of “off” flavors. pickle). Other ingredients could meat to cure it from the inside out Smoking also gives the prod- be added to enhance flavor. A basic as well as from the outside in. This uct a characteristic flavor, which brine solution generally consists of protects the meat against spoilage can be varied slightly with cure 1 pound of brown sugar, 2 pounds and provides a more even curing. and types of smoke. In addition to of uniodized salt, and 3 gallons of Once the brine solution is applied smoke generated from hardwoods water. Use a noncorrosive container by any of the methods described or liquid smoke, a smoke-flavoring to hold the brine and meat during below, curing should take place solution can be sprayed onto meat the curing process. Wood, crockery, in a refrigerator or cool room at food products during the cooking stainless steel, or plastic containers temperatures less than 35°F (2°C). process. work well. Place the meat in the Rearrange the meat at least once Developing and maintaining a container and pour the brine over it during the curing process to ensure stable red color is very important in until it is covered. If the meat floats, even distribution of the cure into cured and smoked-meat operations. you may have to place a weight on the product. Do not recycle the Sodium or potassium nitrate (also it to keep it submerged. Turn the brine because of the possibility of known as saltpeter or saltpetre) meat in the brine periodically to bacterial growth over time. or nitrite, the cure agent used to cover all surfaces. Five general methods are used process cured meats, is responsible Dry Curing to apply curing solutions to meat for the development of this color. and poultry cuts: Nitrate is used sometimes as a Dry curing involves the rubbing source of nitrite. The further reduc- and packing of meat in salt and 1. Osmosis involves covering the tion of nitrite to nitric oxide, which other compounds for consider- meat cuts with dry cure or com- reacts with myoglobin (muscle pig- able periods of time. Dry curing pletely submerging them in a ment) to produce the cured color, materials might include salt alone; curing solution for an extended is affected by several environmental salt, nitrate, and/or nitrite; or salt, period of time. Using this method, conditions such as temperature, nitrate, and/or nitrite with sugar. the brine soaks the meat approxi- moisture content, salt content, and One example of a dry cure is dry mately ½ inch per 24 hours. Thus, pH. The time required for this color sugar cure: the cure does not penetrate deeply to develop may be shortened with Dry Sugar Curing into the meat with this method. the use of cure accelerators such A full concentration of the fol- For pieces of game meat or birds as ascorbic acid or a derivative, ery- lowing ingredients (the “8–3–2–1 more than 2 inches thick, pump- thorbic acid or a derivative, sodium formula”) is applied directly to the ing with brine is advised (see be- ascorbate, and sodium erythorbate. meat surface: low). Cure ¼- to ½-inch-thick slices Cure accelerators speed up the or slabs for at least 24 hours. 8 pounds table or curing salt chemical conversion of nitrous acid 2. The stitch method involves inject- to nitric oxide, helping to ensure a 3 pounds cane sugar ing curing solution deep into complete cure reaction. They also 2 ounces sodium or potassium the muscles with a single-orifice serve as oxygen scavengers that pre- nitrate (saltpeter) needle. With this method, you can vent the color of cured meat from quickly get deep penetration of 1 ounce sodium nitrite fading in the presence of sunlight the solution into the product. Start and oxygen. Use 1 ounce of 8-3-2-1 formula by scrubbing the pump in warm, for each pound of meat. Place rubbed soapy water and rinsing it. Then, Curing Methods for Game meats in boxes under refrigerated to keep the pump sanitary while There are several general methods [<40°F (4°C)] conditions. Cure 7 days pumping meat, do not touch the of curing, with a number of modi- per inch of meat thickness. needle with your hands or lay it fications for each method. These Dry Salt Curing down. When not in use, the pump methods include pickle curing, dry needle should be placed end-down curing, dry salt curing, or applica- Another modification of the dry curing method, commonly referred to in the container that holds the 6 pickle. To use it, draw the pump 2 hours. This process is known as keep the grill vents open. Add about full of pickle and insert the needle clearing. It removes excess salt from 10 briquettes every hour to main- all the way into the meat. Push the surface and equalizes the salt tain the temperature in the smoker with slow, even pressure. As pickle content in the meat. The thicker to between 225°F and 300°F (107°C is forced into the meat, draw the the meat, the longer the clearing and 149°C) for safety. Smoke until pump toward you to distribute the time should be. After clearing, thor- the internal temperature of the pickle as evenly as possible. Always oughly drain the cured product. At meat reaches a minimum of 165°F fill the pump full of pickle to this point, the cured product is usu- (74°C). Use a meat thermometer to prevent air pockets. The meat will ally cooked, either with or without check the temperature in the thick- bulge a little, and a small amount smoke. est part of the meat. of pickle will run out of it when Wood chips such as mesquite the pump is withdrawn. To stop Smoking can be used for additional flavor. this, pinch the needle holes to- Smoking is cooking food indirectly Using dry chips at the start creates gether with your thumb and fore- in the presence of a fire, though the a fast smoke; wet them later for finger for a few seconds. Use three food’s proximity to the heat source sustained heat. Hardwoods such or four pumpfuls of pickle for legs can vary. It can be done in a cov- as hickory, maple, chokecherry, and shoulders that weigh 10–15 ered grill if a pan of water is placed oak, or apple are best for smoking. pounds and five or six pumpfuls beneath the meat on the grill; meats Never use a soft wood such as pine for those that weigh 15–25 pounds. also can be smoked in a “smoker,” because the resin tars will produce an outdoor cooker especially de- 3. Spray pumping is a variation of “off” flavors. Be sure to keep water signed for smoking foods. Smoking in the pan to ensure 80–90 percent the stitch method that uses a nee- is much slower than grilling, so dle with many orifices to allow for humidity, which will prevent weight less-tender meats benefit from this loss and drying of the meat. more uniform distribution of the method, and a natural smoke flavor- pickle throughout the product. ing permeates the meat. Smoking Fish 4. Artery pumping is the introduc- Depending on the method, Note: The following information is tion of the curing solution into some products may be cooked and recommended for salmon, rockfish, the natural circulatory system of smoked simultaneously, smoked and flatfish (sole, cod, flounder). Safe the muscle. Force a pickle solu- and dried without cooking, or processing times for other smoked tion into the femoral artery by cooked without smoking. Smoke fish have not been developed. means of a small needle attached may be produced by burning wood Whether caught or purchased, to a hose and pump that exerts chips or using an approved liquid fish can be smoked successfully at 40–50 pounds of pressure. Artery- smoke preparation. Liquid smoke home; though fish smoked without pumped meats can be rubbed preparations also may be substituted proper salting and cooking can with a dry cure mix or placed in for smoke flavor by adding them cause food poisoning. The bacteria a pickle solution for 5–7 days to directly onto the product in lieu of that cause botulism food poisoning complete the curing process. using a smokehouse or another type could start to grow after 2–3 weeks 5. Machine pumping uses a machine of smoking vessel. in refrigeration. For long-term stor- with many needles for injecting It is important to use a meat age, smoked fish must be frozen or product with curing solutions. thermometer to ensure that the canned. Canning is preferred by This method is considered effi- food has reached a safe internal many who smoke fish at home, and cient and economical and is used temperature. the fish must be processed in a pressure canner to destroy Clostridium primarily for curing large volumes Smoking Large Game of meat. botulinum spores. Unfortunately, the Smoking adds flavor to large cuts of length of processing time needed Curing ingredients such as meat and keeps them tender. It can to guarantee safety can affect the Morton’s Quick Cure can be found require up to 8 hours, depending on quality of home-canned smoked fish. in many rural grocery stores or the meat’s size and dimensions and Canning tends to dry the fish, darken ordered through your local super- the outdoor air temperature. Use the color, and intensify the smoked market. Most outdoor catalogs also high-quality charcoal to build a hot flavor; reducing the processing time carry seasoning and curing prod- fire. Pile about 50 briquettes in the to lessen these undesirable quality ucts, or you can purchase these center and when they are covered changes is unsafe. Instead, the smok- ingredients through your local with gray ash, push them into two ing procedure must be modified. butcher shop. piles. Center a pan of water between For best quality, fish that will After the meat, poultry, or fish the piles. be canned should be smoked for product is cured, soak it in cold Place the meat on the grill over a shorter time than ready-to-eat (<40°F) water for 30 minutes to the water pan, close the lid, and products. Lightly smoked fish must

7 be promptly canned to ensure that Smoking for Canning This 12.5 percent weight loss it will be safe and of top quality. Because smoke alone is not an effec- would yield a fairly moist piece of It should not be eaten before it is tive preservative under most condi- smoked fish after canning. A 20 to canned, as some bacteria survive tions, small factory-made electric 30 percent weight loss would be too the short smoking process and are or charcoal smokers are suitable dry after canning. destroyed only during canning. If only for smoking fish that also will Note: If your smoked fish cannot you plan to can your fish, the follow- be canned. Lightly smoked fish for be processed immediately, refriger- ing smoking procedure will give the canning doesn’t have to reach the ate it for processing later that day. best results. internal temperature required for If canning will be delayed for more Preparing Fish for Smoking ready-to-eat products, which is 160°F than 1 day, freeze the fish. Frozen Different species of fish require dif- (71°C) for at least 30 minutes. smoked fish must be thawed to ferent preparation techniques. Salm- Smoke the amount of fish refrigerator temperature before can- on usually are prepared by removing that you plan to can that same ning. Thaw fish in the refrigerator, the backbone and splitting them. day. Smoke fish for up to 2 hours, not on the counter. Bones usually are not removed. Rock- depending on the level of smoke flavor desired. Since lightly smoked Smoking Game Birds fish and flatfish such as sole, cod, and Smoking can add new flavor, conve- flounder should be filleted. fish isn’t safe to eat, don’t taste it to see if it’s done. The best way to nience, and increased shelf life to You’ll need about ⅔ pound of your game meat. Game birds can be smoked fish for each 1-pint canning judge doneness is to measure weight loss. Weight is lost as moisture processed in a salt brine, in which jar. About 1½–3 pounds of whole the salt has been smoked or to which fish will yield this amount of smoked evaporates during smoking. A 10 percent weight loss yields liquid smoke has been added, and fish, depending on the amount of cooked in a home oven without a waste removed such as the head, a moist, good-quality product after canning. The moisture loss in most special smokehouse. Using another tail, fins, and entrails. Be sure to use method, the meat is cured in a sugar good-quality, firm fish. Smoking and ready-to-eat smoked fish is generally 20–30 percent. Lightly smoked oily and salt brine and then smoked us- canning won’t improve poor qual- ing hardwoods. While more cumber- ity! Keep fish refrigerated or on ice fish such as black cod will seem very moist because of their higher fat some, the smoke flavor penetrates before smoking. the meat, resulting in a better flavor. Clean all fish thoroughly to content. You can measure weight loss easily with a kitchen scale. Calculate Heat the carcass at 140°F (60°C) remove blood, slime, and bacteria. for 30 minutes, and then turn on the Keep fish cold at all times, but do the percentage of loss by comparing the difference in the weight of one smoke, increase smokehouse humidity not refreeze. Remove scales and by placing pans of water over the heat skin, if desired. Cut prepared fish piece of raw fish before and after smoking. Do the following: source, and heat at 150°F (66°C) for 1 into pieces that will fit vertically hour. Turn off the smoke and heat at into pint canning jars, about 1 inch 1. Weigh a piece of fish before 170°F (77°C) for 2 hours followed by shorter than the jar height. Salt smoking (A). a 185–200°F (85–95°C) smokehouse will be more uniformly absorbed if 2. Weigh the same piece of fish air temperature until the internal pieces are of a similar size. after smoking (B). temperature reaches 165°F (74°C), as Salting 3. Subtract the ending weight (B) measured by a meat thermometer. Soaking fish in a strong salt solution from the beginning weight (A) Smoking will give the game (brine) before smoking will give a to calculate the weight lost (C). birds a light brown color and smoky good surface texture and retard sur- aroma. After smoking, the meat face spoilage. For each 2–3 pounds 4. Divide the weight lost (C) by the must be refrigerated at temperatures of prepared fish, dissolve 1 cup of beginning weight (A) to get the lower than 40°F (4°C). Smoked birds salt in 7 cups of water. Soak thin result (D). may keep for up to 3–4 weeks in a re- pieces of fish (½ inch at the thick- 5. Multiply the result (D) by 100 to frigerator. If the product will not be est point) for about 5–10 minutes. calculate the percent of weight consumed immediately, freeze for up Larger, thicker pieces of fish (over loss (E). to 6 months. Because of the rancid- ½ inch thick) will need 30–45 min- ity and stale, “off” flavors associated For example: utes of soaking. with poultry fat, it is not advised to 8 ounces beginning weight (A) Note: If you want less salt in the store game birds much longer than finished product, reduce the brin- –7 ounces ending weight (B) = 6 months. ing time and smoke for no longer 1 ounce weight lost (C) To serve your smoked product, than 1 hour. Be sure to can lower- 1 ounce (C) ÷ 8 ounces (A) = 0.125 (D) reheat in a conventional oven at salt fish immediately after smoking 275–325°F (135–163°C) for 15–20 to ensure safety. 0.125 (D) x 100 = 12.5 percent (E) minutes per pound of product.

8 Cover the meat with foil to retain Before starting any canning proj- quart, and then rinse. Remove excess the moisture and eliminate the ects, it is advisable to (1) have your fat. Cut meat into suitable sizes for need for basting. local extension office check and cali- canning. Can with or without bone. brate your dial gauge; (2) use only For hot pack, boil, steam, or Canning quality canning equipment: standard bake meat until about two-thirds Only good-quality properly cleaned glass mason-type jars and a two-piece done. Add 1 teaspoon salt per quart, and cooled game or fish should be flat lid and screw band; and (3) fol- if desired. Fill jars with cooked meat canned. To ensure safety of canned low the manufacturer’s directions for pieces and hot broth, tomato juice, or meats or fish, all jars or cans must safe operation of the canner. For de- water, leaving 1¼ inch of headspace. be processed in the pressure canner tailed canning instructions, consult For raw pack, add 1 teaspoon salt at the correct pressure to achieve a the USDA publication Complete Guide per quart, if desired. Fill jars loosely sufficiently high temperature for a to Home Canning: Guide 5, Preparing with raw meat pieces, leaving 1¼ inch long enough time to kill all bacteria and Canning Poultry, Red Meats, and of headspace. Do not add liquid. that cause spoilage or food poison- Seafoods (2015 revision) or Penn Follow the recommendations in ing. Penn State Extension’s “Let’s State Extension’s “Let’s Preserve: the tables below for additional infor- Preserve: Home Canning Basics” Meat and Poultry” fact sheet. mation about canning meat safely. fact sheet provides instructions on using a pressure canner. Large Canning Small Game Animals and Birds Canning Large Game Animals (Strips, game animals are canned like beef, Choose freshly killed and dressed Cubes, or Chunks) and small game animals and birds healthy animals or birds. Soak Choose high-quality chilled meat. Re- like poultry. Either type of meat can dressed meat for 1 hour in cold water move excess fat. Soak strong-flavored be raw packed or hot packed. containing 1 tablespoon of salt per wild meats for 1 hour in brine water

Table 1. Recommended Process Time for Canning Strips, Cubes, or Chunks of Meat in a Dial-Gauge Pressure Canner Canner Pressure (PSI) at altitudes of: Style of Pack Jar Size Time (min) 0–2,000 ft 2,001–4,000 ft 4,001–6,000 ft 6,001–8,000 ft Hot or Raw Pints 75 11 lb 12 lb 13 lb 14 lb Quarts 90 11 12 13 14