Canned Venison, Caribou Or Beef

Servings: 1
Ingredients:

Use the less tender parts usually reserved for stews. Cut into 1′
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2′ of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.

********************* -9-Sauces, Gravies and Marinades **********************