Well, I fired up the two burner Camp Chef and with the use of a couple of All-American canners put up 35 quarts of deer and pronghorn over the weekend. Much easier than I thought it would be, if a bit time consuming. The canners I used don't use a weight, so one has to keep an eye on them to keep the pressure where you want it. Didn't get too crazy with dressing them up, just a teaspoon of canning salt and 5 shakes of pepper. Two quarts got some jalepeno slices and two got a strip of bacon. Cracked one open yesterday for breakfast; it's definitely tender and moist. Wife was hoping for a bit more flavor, but we can correct that next time. All in all I'm glad I took the plunge and will be doing more in the future for certain. Like being able to put up the meat without taking too up freezer space. Especially since one of my freezers is being a bit temperamental...
