Originally Posted by deflave
Canning meat was a big game changer for us. IMO the easiest and most practical way to process a lot of game.


Yup. Put your spices, if any, on top of the meat in the jar and process for 110 minutes at 10psi. It will keep for years.

We made moose meat brats one year and couldn't get enough fresh casings so we canned about 25 lbs of it. Came out great!

Ed


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