You guys have sold me....I'm going to try it tomorrow.
Couple questions,..do you use the bouillon cube with the quart jars or the pint jars, and is the cooking time the same (80 minutes) for both..?
I read about canning meat over the years and thought that might be cool.
I shot an elk last fall and haven't eaten all of it yet. It turned out really really tough, although the flavor is great. It was the first elk I've ever killed and it was on a warm December day here in OK. I was worried about spoilage, so me and my cousin butchered it up and had it on ice ASAP so none of it would go to waste.
What I didn't know at the time was elk needs to go thru rigor before it's packaged or it's going to be tough as a boot. Live and learn.
This will be a perfect test to see anything will make this dude tender.
So all I need is 1/4 onion and 1 bouillon cube per jar. I don't have to put anything else in it to keep from getting ptomaine poisoning ?....
