Home Forums Hunting & Shooting Food, Cooking, and Game Preparation "Canned" Venison help

Thanks everyone for the suggestions/instructions. Lots of helpful information, just what I needed.

I always add 1/4 of an onion in my jar along with a beef bullion. I just pack the meat in the jar raw and pressure can for 90 minutes

in addition to a bouillon cube add 3 tbl spoons of open season mesquite rub. a dash of cavendars is nice too. bar b que or cajon will work also. liquid bar b que dont work.
its a lot faster and cooler in the basement on fish cookers.
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