Canned hamburger? New one for me.
We do pork tenderloin, sausage balls and chunks of venison. Have never done ground beef. Tenderloin is unreal though.
We canned a bunch of potatoes couple years ago. I dump, rinse, shake in seasoned flour and fry. Keep a bunch of pints at the cabin
I meant the next beef would be half ground and half muscle cuts. The whole cuts could be chunked for canning.
Maybe you could can ground beef though......why not?
