Percussion New Englander does it once more.

Stumpkiller said:

I dug out my old .50 T/C New Englander and put a nice doe on the meat pole. Handy little carbine for lazy old farts like me who hunt from ladder stands.

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Apologies for the Rogers Rangers bands . . . but the temporary sling falls off and I need those to make sure it is solid on the lift rope. 80 yards.

I'll pressure can all but the backstraps and tenderloins.

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Dave Marsh said:

OMG. Did I read that right that you are 80 feet in the air?

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snakebit said:

Well done! What load did you use in that short barreled beauty?

A 50 caliber New Englander was my first BP rifle. I bought it at K-Mart in Rome NY in 92 I believe? On layaway (I was a little on the poor side then). Still have her, and she still shoots good.

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Brokennock said:

Congratulations.
Good to see a post from you, there aren't enough of them.
Could you please share your pressure canning recipe and method for venison in the cooking section? It would be greatly appreciated.

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Kentuckyjed said:

I converted an old New Englander like that to a flintlock and it works well, just don't shoot it enough.

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Stumpkiller said:

I'll tell you here and I'll post it there as well.

I cube everything to approx 1" x 1" except the backstrap and tenderloin. I use a freezer that I get cold and then unplug and rely on 3 frozen one gallon milk juge to keep the temperature around 40 degrees F while I accumulate bowls of cubed venison. When the bones are stripped I take the cubed venison and mush it into 1 pint wide-mouth ball jars (wide-mouth are easier to squish out the air pockets with a ladle handle or similar (I have a 1" narrow spatula for this) ). I then add 1/4 tsp canning/pickling salt and, here's the secret, 1 tsp Knorr powdered beef bullion. This provides additional salt plus a bunch of spices and beef "broth". When you taste it you will know why this is important.

75 minutes at 13 lb pressure (you MUST use a pressure canner) and it will keep up to five years in the pantry. I started pressure canning after we had a freezer konk out and we lost a LOT of meat (we used to buy 1/2 of a Black Angus steer from a former boss).

Tender, fully cooked so you only have to warm it. Makes the best stroganoff and is great over rice, or in soups and stews, or prepared like tenderloin tips. Pop it in the Cuisinart a few seconds for taco meat.

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